The measures given below make about 20 tiny nuggets. Be prepared to double up next time if the first batch disappears too quickly.
You could easily make this gluten/wheat free by using alternatives for the flour and breadcrumbs. The breadcrumbs can also be replaced by quinoa flakes.
For a dairy free version, replace the butter with coconut oil.
- 30g unsalted butter
- 1 large or 2 small cloves of garlic, crushed
- 2 chicken thigh fillets
- Flour for dusting
- 1 egg, beaten
- Breadcrumbs (I blitz the ends of our loaves of bread in a blender and freeze them until needed. They can be used straight from the freezer.)
Slice the chicken across the grain into manageable sized pieces and coat the liberally with flour.
Melt the butter over a low heat. Add the garlic and heat very gently while you quickly batch prepare the nuggets.
Have your dishes of beaten eggs and breadcrumbs ready and dip about five bits of floury chicken at a time, first into the egg (make sure each is well coated) then into the breadcrumbs (press the breadcrumbs onto the eggy chicken) then pop into the pan of butter and garlic.
Repeat until all the breadcrumbed chicken is in the pan. Continue cooking on a low heat for about 10 minutes until the chicken is cooked and the breadcrumbs are golden.
Allow to cool before serving.