← Nouns Cooking · Plant-Based

Ingredients

• 600 g skinless chicken breasts, cut into 3 cm chunks
• 30 g Rice flour
• 1 tsp Salt
• 2 Eggs, beaten
• 100 g fine polenta (cornmeal), gluten-free
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 3 tbsp olive oil, divided
• ketchup, to serve (optional)

Method

1. Heat the oven to 220°C (425°F). Line a large baking tray with baking paper and brush it with 1 tbsp oil.
2. Set out three shallow bowls: the rice flour mixed with the salt, the beaten eggs, and the polenta mixed with the paprika and garlic powder.
3. Toss the chicken in the flour, dip in the egg, then roll in the polenta, pressing it on well. Lay the nuggets on the tray with space between them and drizzle with the remaining oil.
4. Bake for 15–18 min, turning halfway, until golden and crisp and cooked through to 75°C (165°F) in the centre of a big piece.
5. Serve hot with ketchup, sweetcorn and salad.

Tips

• About 38 g protein per serving.
• Choose polenta labelled gluten-free to avoid cross-contamination. Air fryer: 200°C (400°F), turning once, until golden.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver