Crumbed Chicken Nuggets & Chunky Wedges

• Meanwhile, thinly slice carrot, celery and capsicum 
into sticks. Set aside. 
Little cooks: Help wash the veggies! 

• Cut chicken thigh into 2cm chunks.
• In a shallow bowl, combine the plain flour and 
savoury seasoning. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place 
panko breadcrumbs.
• Coat chicken in the flour mixture, followed by the 
egg and finally into the breadcrumbs. Transfer to  
a plate. 
Little cooks: Help crumb the chicken! Use one hand for 
the wet ingredients and the other for the dry ingredients 
to avoid sticky fingers.

• Heat a large frying pan over medium-high heat with 
enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden 
and cooked through, 5-6 minutes. Transfer to a 
paper towel-lined plate and season with a pinch of 
chicken salt.  
TIP: Chicken is cooked through when it's no longer  
pink inside. 
TIP: Add extra oil if needed so the crumbed chicken 
does not stick to the pan.  

• Once the wedges are done, sprinkle over remaining 
chicken salt and toss to coat. 
Little cooks: Help with sprinkling over the chicken salt 
and tossing the wedges.