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Bombay Nuggets

This may be our simplest (and least attractive looking recipe to date), but for any of the doubters, these wee strips are superb, cost effective and easy peasy, and, well... you try and make a nugget look sexy!

250ml buttermilk - 150g bombay mix - 50g plain flour - 1 egg - 9 chicken strips - lemon - salt

Firstly, for the best/moist result, put the chicken in to the buttermilk and leave overnight in the fridge (if you're in a hurry however, then a couple of hours still makes a difference).

Blend the bombay mix until there are plenty of fine crumbs, but still larger bits (these are usually the peas!), and then combine with the flour. Crack the egg in to a bowl.

Try and wipe as much excess buttermilk off the chicken as possible, dip in to the egg, then the bombay/flour mix.

Fry in hot oil for 5 - 10 minutes depending on the size of your nuggets, and then place on to kitchen towel to remove any excess oil.

Season the strips with a little bit of salt, and the juice and zest of a lemon.

We shared ours like bites, with a dollop of garlic mayonnaise and cress, but a couple of these with a handful of salad and tomato relish makes the perfect supper.

Serves 3/4