These nuggets are a variation on my ‘superfood’ chicken schnitzel recipe. The crusts is a naturally golden mix of flaxmeal, oats, hemp and pepitas and it’s deliciously crispy and crunchy due to this mix of ingredients.

There’s some key difference in this rendition, such as the addition of chives in replacement of parsley and Furikake seasoning rather than chilli and salt. This seasoning is made from a mix of dried seaweed, sesame seeds and a host of other things and is a truly addictive mix – probably as it sometimes contains msg! That said you can purchase msg free furikake and it’s just as spot on delectable.

I love to serve these as part of a snack platter or with some slaw on the side and a variety of favourite sides to dip into. I’m all about the sauces and nuggets, always have been! I’ve labeled these ‘baked’ as it’s how I usually cook them, however you can just cook them in pan.

Serves 2-4 (makes at least 16 nuggets)

Ingredients

2 small free range chicken breasts (approx 150g each or 1 large one butterflied)

3/4 cup oats (steel cut or whole rolled oats will both work, steel cut gives extra crunch)

1/4 cup pepitas

1/4 cup golden flaxmeal

2 Tbs hemp seeds

3 Tbs roughly chopped chives

1 furikake

1/2 cup gf plain flour (chickpea, potato etc will work. Don’t use coconut flour)

1 large egg, lightly beaten

Extra virgin olive oil spray

To serve: kewpie mayonnaise and extra furikake seasoning

Directions

Preheat oven to 200 degrees celsius and line a baking tray.

One at a time, place the chicken breast between two sheets of parchment paper and beat with a pestle or rolling pin to flatten. You want it 5mm-1cm thick.

Cut the chicken breast into nugget sized pieces.

Place the oats, seeds, flaxmeal, chives, salt, pepper and furikake in a food processor and pulse until the pepitas have broken up to resemble the steel cut oats in size and everything is well combined.

Prepare 3 shallow bowls. Place the egg in one, lightly season it. In another put the plain flour and in the third put the crumb mix.

Take each bite sized piece of chicken and coat in the flour. Shake off excess and place in the egg. Turn to coat evenly and transfer to the crumb. Turn to coat and then firmly press the second side into the crumb. Turn and repeat. Transfer to your prepared tray and repeat with the next piece. Once you get going you can do a few pieces at a time.

Once the tray is full, spray evenly with the olive oil spry. Cook for 5 minutes in the oven, turn the nuggets, spray with extra oil and then cook for a further 5 minutes or until golden. Alternately you can cook in a pan.

Sprinkle the nuggets with an extra couple of tsps of the seasoning and serve with your favourite mayo or sauce. Great with a side of slaw!

HH. x