These Thermomix Chicken Nuggets are quick and easy to make... plus they make the perfect snack or party food!
I like to make my chicken nuggets with a parmesan cheese crumb as it really gives them a lovely boost of flavour. If you'd prefer even more flavour, you can add 1 teaspoon of chicken stock powder to the breadcrumb mixture just before coating.
These Thermomix chicken nuggets are absolutely delicious straight out of the oven, but they can also be made ahead of time and frozen in an airtight container. Perfect for a quick lunch!
Don't forget to check out our Thermomix Chicken and Zucchini Nuggets too!
Thermomix Chicken Nuggets
Our homemade Thermomix chicken nuggets are oven baked to perfection! A favourite with the little (and big!) kids.
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Servings: 24 nuggets
Calories: 57kcal
Cost: $5
Equipment
- Thermomix
- Oven
Ingredients
- 135 g panko crumbs
- 65 g parmesan cheese
- 75 g plain flour
- 2 eggs lightly beaten
- 500 g chicken breast skinless (or chicken mince)
Instructions
- Preheat the oven to 180 degrees celsius (fan-forced). Line a baking tray with baking paper.
- Place the panko crumbs onto a baking tray, spray with cooking oil and bake for approximately 5-10 minutes or until lightly golden (you'll need to give the tray a shake every few minutes).
- Set panko crumbs aside in a bowl.
- Increase oven temperature to 200 degrees celsius (fan-forced).
- Place the parmesan cheese into the Thermomix bowl. Grate for 8 seconds, Speed 8. Pour the parmesan cheese into the bowl with the panko crumbs, mix to combine and then set aside.
- Place the plain flour into a bowl.Crack the eggs into a separate bowl and beat well.Set the bowls aside with the panko crumb bowl.
- Chop the chicken breasts roughly, and then place them into the Thermomix bowl.Mix for 10 seconds, Speed 8 or until the chicken is completely minced.
- Shape the chicken mince into nuggets (about 1 tablespoon in size).
- One at a time, coat the chicken nuggets in the plain flour (shake off any excess), then the egg mixture, and finally the panko crumb mixture.
- Place crumbed nuggets onto the baking tray.
- Spray lightly with cooking spray and bake for approximately 12-14 minutes, turning halfway through the cooking time.
Notes
RECIPE NOTES & TIPS
- you can use store-bought chicken mince rather than mincing your own chicken
- you can substitute the chicken breasts with thighs if you prefer
- shaping the chicken into a traditional 'nugget shape' is always popular with the kids
- baking the panko crumbs first ensures that your nuggets are golden and crunchy!
- you can cook the nuggets in the oven or the air-fryer (if using an air fryer, cook at 180 degrees celsius for 12-14 minutes or until piping hot and cooked through).
- store any leftover nuggets in the fridge for up to 2 days. Reheat thoroughly before consuming.
- you can freeze cooked or uncooked nuggets for up to 3 months.
Nutrition
Calories: 57kcal | Carbohydrates: 4g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 28mg | Sodium: 81mg | Potassium: 92mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 42IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.4mg
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Jessie Freeman says
Made these last just for my 3 and 5 year old who demolished them! I find I had double the ammount of crumb needed and I used nearly 1kg of chicken breast. We didn’t use the egg or flour due to egg allergies and I shallow fryed them. Will be our go to!
Lucy says
Fantastic!
Meagan says
Can you make these and freeze them uncooked ?
Lauren Matheson says
Hi Meagan, yes you sure can