Mix and chill
Combine chicken, egg, 60 g Parmesan, gelatine and salt just until tacky. Refrigerate for 15 minutes while the oven heats to 220°C.

Rough hand-shaped chicken nuggets with a crisp Parmesan shell, juicy centres and no crumb coating staging an intervention.

Chicken mince, egg and Parmesan make a nugget that browns without flour. Chill the mixture, shape it loosely and leave the edges craggy. Those thin bits are exactly what turn crisp in the oven.
Tick each step as you go. Built-in timers keep the important moments close.
Combine chicken, egg, 60 g Parmesan, gelatine and salt just until tacky. Refrigerate for 15 minutes while the oven heats to 220°C.
Divide into 16 uneven nuggets. Press each lightly into the remaining Parmesan, leaving rough ridges and thin corners.
Brush a preheated lined tray with tallow. Add nuggets with space between them and bake for 9 minutes.
Flip and bake for another 7 to 10 minutes until deeply golden and the largest nugget reaches 74°C.
Rest for 3 minutes so the cheese shell firms, then eat while the edges are still loud.
Energy1,680 kJ
Protein55 g
Fat19 g
Carbohydrate2 g
Fibre0 g
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