Chicken Nuggets and Slaw

Chicken Nuggets and Slaw

Help kids form a production line to coat the chicken. Remind them to wash their hands before and after.


  1. 1

    Heat the oven to 200°C/180°C fan/Gas 6 and line a baking sheet with parchment. Place the flour on a plate, the egg in a bowl and the rice crackles on a plate. Toss the chicken in the flour then dip into the egg, roll in the crackles to coat and place on the baking sheet. Bake for 25 minutes until golden, cooked through and no pink meat remains.

  2. 2

    Meanwhile, make the coleslaw by simply mixing together all the remaining ingredients. Serve with the nuggets.


  • 4 tbsp plain flour, seasoned
  • 1 large egg, beaten
  • 100g rice crackles
  • 400g diced chicken breast
  • 250g red cabbage, shredded
  • 250g white cabbage, shredded
  • 2 large carrots, peeled and finely sliced
  • 1 apple, peeled and finely sliced
  • 4 tbsp reduced fat mayonnaise
  • 1 tbsp white wine vinegar

Makes 24  nuggets

Total time required 35 mins

  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Other time: Per Portion: kcal 388 Fat (g) 8.0 Saturates (g) 1.5 Carbohydrate (g) 43.2 Sugars (g) 13.1 Fibre (g) 6.5 Protein (g) 32.7 Salt (g) 1.31