Chicken/Tofu Nuggets (baked)

Chicken/tofu nuggets is easily one of the healthier snacks and especially when baked instead of frying. It can become part of a dinner/lunch meal as well when served with mash, vegetables and salad. This is Anjalie's all-time favourite and is very handy when we travel since it is pretty much mess free! Anjalie does not care for eggs :( so I skip it and haven't had a problem.


You will need:

1 package of diced chicken breast (or firm tofu for veggie option)

1/4 cup of veggie/chicken stock (helps to keep them moist)

2 tbsp of melted butter
1/4 cup flour (more or less)
2 egg whites
1 cup fine dry bread or cracker crumbs or crumbled corn flakes (makes for a great texture difference and keeps the little one interested)
salt and pepper to taste
thyme and rosemary for seasoning (optional)




Cut chicken (or tofu) into your favorite configuration (Anjalie likes triangles) Season according to taste and marinate for 15-20 mins in stock. (I use veg stock with the hope of getting an extra serving of veggie goodness).
Spread flour on a small plate or flat dish.
Beat egg (if using) in a shallow dish.
Mix crumbs and thyme and rosemary in another dish.
Turn each piece of chicken/tofu in the butter then the flour to cover, then into the egg (or into the stock and butter again), then crumbs, and then to the rack.
If you are skipping the eggs dipping in the stock and butter again help the coating to stick.
Chilling the nuggets for a 30 mins will help to set the coating, but you can just bake right away if you are in a hurry.
Bake at 180 degree C (350 degrees F) for 15-20 minutes until crisp.
Serve with toddler's favourite dipping sauce.