Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice


These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics cookies

Analytical cookies help us to improve our website by collecting and reporting information on its usage.

Third-Party Cookies

These cookies are set by a website other than the website you are visiting usually as a result of some embedded content such as a video, a social media share or a like button or a contact map

Dairy Council

Savoury Dishes

Cheesy chicken nuggets

Makes 16


3 skinless chicken breast fillets

20g cornflakes, crushed

2 tablespoons grated parmesan cheese

2 egg whites, lightly beaten

2 tablespoons tomato sauce

2 tablespoons BBQ sauce

Makes 16


Cut chicken into 3cm cubes. Combine crushed cornflakes and parmesan cheese in a bowl.

Dip chicken into egg white and coat in crumb mixture.

Spread in a single layer on a baking paper lined oven tray. Bake at 200°C for 10 minutes. Turn nuggets over and cook for a further 5 minutes.

Combine tomato and BBQ sauce and serve with chicken nuggets.

Suggestion: try crumbing strips of firm white fish fillets for a homemade ‘fish fingers’.