Matt Sinclair's Chicken Nuggets

Matt Sinclair's Chicken Nuggets

Cooking time


  1. Mix the chicken mince, cheese, zucchini and pinch of salt together and incorporate all the ingredients.
  2. Roll into approx. 30 balls and flatten slightly with your hand.
  3. Coat each nugget in the flour, followed by the egg mix and then a good coating of the breadcrumbs.
  4. Heat 1cm of Extra Virgin Olive Oil in a small flying pan and once hot, fry the nuggets in batches for 2 minutes each side until golden brown and cooked through.

Serve with any side salad.

Ingredients Chevron Icon

Chicken Nuggets

500g Chicken Mince

½ cup hard cheese - granted

1 large zucchini – grated

Pinch of salt

Extra Virgin Olive Oil for frying


1 cup flour

3 beaten free range eggs

1 cup breadcrumbs