This easy Jamie Oliver Chicken Nuggets recipe is perfect for a quick, family-friendly meal. Made with tender chicken, a smoky paprika marinade, and a crispy Parmesan breadcrumb coating, these nuggets are both nutritious and delicious. They’re flexible enough to cook in the oven or air fryer and use everyday ingredients for ultimate convenience.
Ingredients Needed
- 1kg / 2.2 lbs free-range skinless chicken breasts
- 2 cloves of garlic
- 1 level teaspoon sweet smoked paprika
- 1 heaped tablespoon Greek yoghurt
- 1 large free-range egg
- 1 lemon (zest and juice)
- 250g / 9 oz wholemeal bread
- 50g / 1.7 oz Parmesan cheese
- 2 tablespoons olive oil
- Sea salt and black pepper
How To Make Chicken Nuggets
- Prepare the chicken: Cut the chicken breasts into nugget-sized portions (about 30g / 1 oz each) and place them on a tray.
- Make the marinade: Crush the garlic over the chicken using a garlic crusher. Add paprika, yoghurt, egg, salt, pepper, lemon zest, and juice. Massage the marinade into the chicken using clean hands, then cover and refrigerate for at least 1 hour or overnight.
- Prepare the breadcrumbs: Tear the bread into a food processor. Add grated Parmesan and olive oil, then process into fine breadcrumbs. Transfer to a shallow tray.
- Coat the chicken: Use two forks to transfer each piece of marinated chicken into the breadcrumbs, coating evenly. Place the nuggets on a tray lined with greaseproof paper, layering with additional paper if needed.
- Cook the nuggets: Place the nuggets on a rack in a roasting tray. Bake in a preheated oven at 180°C / 350°F / gas 4 for 15–20 minutes, until golden and cooked through.
- Freeze for later: To freeze, arrange the coated nuggets in a single layer on a tray and freeze. Once frozen, transfer to a container or sandwich bags. Cook directly from frozen, adding a few minutes to the cooking time.
Recipe Tips
- Cut the chicken evenly: Make sure all chicken pieces are the same size (about 30g/1 oz) so they cook evenly and don’t dry out.
- Marinate for better flavor: Let the chicken marinate for at least 1 hour, or overnight if possible, to make it extra tender and flavorful.
- Cook in an air fryer for crispy results: Arrange the nuggets in a single layer in a preheated air fryer at 200°C / 392°F. Cook for 7 minutes, turning halfway if your air fryer has a basket. Repeat in batches to avoid overcrowding.
- Freeze the nuggets right: Freeze the nuggets on a tray first, then transfer to bags or tubs to keep them from sticking together. This way, you can cook only what you need later.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken nuggets cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the nuggets to cool completely. Arrange them in a single layer on a tray and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To thaw, place the nuggets in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F/gas 4. Place the nuggets on a baking tray and heat for 10–12 minutes, or until hot and crispy.
Nutrition Facts
Serving Size: 1 serving (10 pieces)
- Calories: 480
- Total Fat: 31g
- Saturated Fat: 5.2g
- Cholesterol: 45mg
- Sodium: 830mg
- Potassium: 400mg
- Total Carbohydrate: 24g
- Sugars: 0.13g
- Protein: 25g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Piri Piri
- Jamie Oliver Chicken Pesto Pasta
- Jamie Oliver Chicken Mince Burgers
- Jamie Oliver Chicken Chasseur Slow Cooker
Jamie Oliver Chicken Nuggets
Description
This easy Jamie Oliver Chicken Nuggets recipe is perfect for a quick, family-friendly meal. Made with tender chicken, a smoky paprika marinade, and a crispy Parmesan breadcrumb coating, these nuggets are both nutritious and delicious. They’re flexible enough to cook in the oven or air fryer and use everyday ingredients for ultimate convenience.
Ingredients
Instructions
- Prepare the chicken: Cut the chicken breasts into nugget-sized portions (about 30g / 1 oz each) and place them on a tray.
- Make the marinade: Crush the garlic over the chicken using a garlic crusher. Add paprika, yoghurt, egg, salt, pepper, lemon zest, and juice. Massage the marinade into the chicken using clean hands, then cover and refrigerate for at least 1 hour or overnight.
- Prepare the breadcrumbs: Tear the bread into a food processor. Add grated Parmesan and olive oil, then process into fine breadcrumbs. Transfer to a shallow tray.
- Coat the chicken: Use two forks to transfer each piece of marinated chicken into the breadcrumbs, coating evenly. Place the nuggets on a tray lined with greaseproof paper, layering with additional paper if needed.
- Cook the nuggets: Place the nuggets on a rack in a roasting tray. Bake in a preheated oven at 180°C / 350°F / gas 4 for 15–20 minutes, until golden and cooked through.
- Freeze for later: To freeze, arrange the coated nuggets in a single layer on a tray and freeze. Once frozen, transfer to a container or sandwich bags. Cook directly from frozen, adding a few minutes to the cooking time.
Notes
- Cut the chicken evenly: Make sure all chicken pieces are the same size (about 30g/1 oz) so they cook evenly and don’t dry out.
- Marinate for better flavor: Let the chicken marinate for at least 1 hour, or overnight if possible, to make it extra tender and flavorful.
- Cook in an air fryer for crispy results: Arrange the nuggets in a single layer in a preheated air fryer at 200°C / 392°F. Cook for 7 minutes, turning halfway if your air fryer has a basket. Repeat in batches to avoid overcrowding.
- Freeze the nuggets right: Freeze the nuggets on a tray first, then transfer to bags or tubs to keep them from sticking together. This way, you can cook only what you need later.
Jamie Oliver Chicken Nuggets