Just last night, I ordered one whole box of McDonald’s chicken nuggets since I can’t get these tasty treats out of my head for about a week now. But my first bite is not that delicious for me, so I decided to just look for a recipe for homemade chicken nuggets.

Ingredients: (serves 4)

350 g (12 oz) skinless and boneless chicken breasts (approx. 3 chicken breasts), cut into (bite-size) 2.5 cm (1 in) pieces

4 tbsp sunflower oil, for frying

For marinade:

200 ml (7 fl oz) buttermilk

1 tbsp fresh lemon juice

1 tsp Worcestershire Sauce

1 tsp soy sauce

1/4 tsp paprika

For coating:

100 g (3 1/2 oz) plain flour

1 egg, beaten with 1 tbsp water

75 g (2 1/2 oz) dry breadcrumbs or honey panko breadcrumbs

45 g (1 1/2 oz) freshly grated Parmesan

salt and pepper, to season

Procedure:

* Combine the marinade ingredients and soak the chicken pieces for 2 hours.
* Put the flour on a large plate. Beat the egg with the water in a bowl and season with salt and pepper. Mix the breadcrumbs and Parmesan together on a large plate. Remove chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs to coat.
* Heat the oil in a large frying pan and sauté the chicken nuggets for 2–3 minutes each side until golden and cooked through, turning occasionally.
* Alternatively, pre-heat oven to 200ºC/400ºF/Gas 6. Put the chicken nuggets on a generously oiled large baking sheet and bake for18–20 minutes, until the coating is crisp and the chicken cooked.

For the accompanying dip, you can whip up tomato catsup, maple syrup, Worcestershire sauce, soy sauce and Tabasco sauce for a barbecue flavor; or you can combine mayonnaise, whole grain Dijon mustard, clear honey and cold water for a honey-mustard dip.