3 skinless chicken breasts, cut into 2.5 cm pieces
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire Sauce
1 teaspoon soy sauce
1/4 tablespoon paprika
100g plain flour
1 egg, beaten with 1 tablespoon water
75g dry breadcrumbs
50g grated Parmesan
Salt and pepper, to season
Combine the marinade ingredients and soak the chicken pieces for 2 hours.
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.
Put the flour on a separate large plate.
Remove chicken cubes from the marinade, shaking off any excess (very important to get the nuggets crispy), and toss them in the flour.
Dip the chicken cubes in the egg mixture and then roll them in the breadcrumbs to coat.
Pre-heat over to 200’C
Place the chicken nuggets on a generously oiled baking sheet and bake for 20 minutes until the coating is crisp.
Alternatively, heat the oil in a large frying pan and cook each chicken nugget for 2-3 minutes on each side until golden brown and leave to drain of oil before serving.