I’ve said it before, and I’ll say it again. I really really like eating battered-fried chicken. And on days when I’m way too lazy to heat up entire pan of oil, make a batter and deep-fry, I settle for the convenient option. Thanks to frozen food companies, I have the convenient option of battered chicken nuggets. All that’s left to do with them after taking them out of the freezer, is popping them into an oven for 20 minutes. I am mildly ashamed to say, that amidst my principles about eating only real food, processed battered chicken is my guilty pleasure. Be it chicken nuggets, chicken steaks, chicken dinosaur-shaped kievs, I will eat them all!
- 2 squares slices of a wholemeal loaf
- 4 chicken nuggets
- 1 egg
- iceberg lettuce leaves
- brown sauce (or mayonnaise)
- While the packet instructions say to preheat the oven, I usually don’t bother. Stick the nuggets into the oven and set the timer on for 20 minutes. I always cook more than necessary for the sandwiches, to snack on.
- Lightly toast some bread and let them cool to crispness in the toaster.
- Scramble or fry an egg in a pan.
- Tear up some lettuce leaves.
- Remove the cap off your bottle of brown sauce and wait for the nuggets to be done.
- Once they’re done, assemble everything in a single minute: bottom bread slice, brown sauce, egg, nuggets, lettuce and top bread slice. Skewer through the four quadrants with toothpicks and cut up the big sandwich into four mini ones.
Here’s the recipe card for your collection!