CHICKEN NUGGETS(COOK)

WHY YOU'LL LOVE THIS?(Highlights)

• Healthier than takeout – oven-baked, not fried, so they’re lighter and less oily.

• Kid-friendly flavor – crispy outside, juicy inside, perfect for little hands.

• Fun & easy to make – simple coating steps kids can help with under supervision.

• Freezer-friendly – prep ahead, freeze, and bake whenever you need a quick snack.

• Chicken breasts, boneless & skinless  2
• Plain breadcrumbs 1 cup
• Eggs, whisked 2
• All-purpose flour ½ cup
• Salt 1 tsp
• Black pepper ½ tsp
• Paprika (optional) ½ tsp
• Olive oil spray

• Baking tray with parchment paper
• Mixing bowls (3)
• Knife & chopping board
• Tongs or fork
• Oven

Make-Ahead & Storage

• Store leftovers in the fridge for 2 days.
• Reheat in oven for 5–7 min to keep them crispy.
• Freeze uncooked coated nuggets for up to 1 month.
• Bake directly from frozen +5 min.

SAFETY & HYGIENE (Precautionary Block)

• Wash hands before handling food.
• An adult should help with the electric mixer.
• Use a clean surface and bowls.
• Ensure no cross-contact with allergens (Oreos contain gluten, may contain dairy).
• Always tie back long hair.
• Wear an apron.

HOW TO ASSEMBLE (Step by Step Guide)

Step 1 — Cut Chicken
Action: Cut chicken into bite-sized cubes.

Step 2 — Season Well
Action: Season with salt, pepper, and paprika.

Step 3 — Flour Coating
Action: Coat in flour lightly.

Step 4 — Egg Dip
Action: Dip into whisked egg.

Step 5 — Breadcrumb Coating
Action: Roll in breadcrumbs until covered.

Step 6 — Bake Until Golden
Action: Bake at 200°C (400°F) for 15–20 min until golden brown.

Step 7 — Serve & Enjoy

Action: Serve with ketchup or mayo.