Tuesday, 19 July 2016

Spiced Oaty Chicken Goujons



I was delighted to be asked by my friends at Hamlyns Oats to develop a recipe for them to be included in a leaflet that they are using at shows and events this year. There is so much more that you can do with Oats and Oatmeal than simply Porridge. Cranachan and Skirlie are particular Scottish favourites and of course oatmeal features in both haggis and black pudding. A quick look back through my own posts found plenty of baking recipes for Oatcakes, Muffins, Crumble and Flapjacks but I wanted to push the oaty boundaries a wee bit further for this particular project and came up with a healthy oven baked take on Chicken Nuggets made with a lightly spiced crumb coating of Oats and Oatmeal. 


Hamlyns traditional range of Oats and Oatmeal is produced from premium Scottish oats, grown and milled in Scotland - 100% Scottish from seed to mill to finished product. They work closely with a network of farmers across Scotland, with the majority of their suppliers located in the north east of Scotland, near their oat mill at Boyndie in Banffshire, in the heart of Scottish oat growing countryside. I've always been a traditionalist when it comes to my porridge. Always salt, oatmeal on the top and never sugar. Recently however I've been converted to a rather wonderful combination of peanut butter, raspberries and maple syrup. Not quite sure what my Brose eating grandfather would have made of that. But then again I doubt he'd ever eaten a chicken nugget!


Spiced Oaty Chicken Goujons

450g Chicken Breast Mini Fillets
100g Hamlyns Scottish Porridge Oats
50g Hamlyns Scottish Oatmeal 
1 tsp Smoked Paprika 
1 tsp Cumin 
1/4 tsp Salt 
1/4 tsp White Pepper 
50g Plain Flour 
2 Free Range Eggs, beaten 
Spray Oil 

Preheat your oven to 180c 
Combine the Oats, Oatmeal, Smoked Paprika, Cumin, Salt and Pepper in a shallow bowl. 
Sieve the plain flour into a second bowl. 
Beat the free range eggs in a third bowl. 
Coat each Chicken Breast mini fillet firstly with the flour. Then dip it into the beaten egg and finally into the Oaty mixture making sure it is fully covered. 
Place the goujons on a baking sheet and spritz them with Spray Oil. 
Bake for 15 minutes before turning and spritzing again. Return to the oven for a further 10-15 minutes or until the oats are just starting to brown and the chicken is cooked through. 
Serve with your favourite dips. 


The other three recipes within the Devoated Food Bloggers booklet are 


Scottish readers may have spotted this recipe featuring on The Daily Record magazine's Page Ate. I contributed a selection of three recipes that are perfect to make with kids during the summer holidays and this was one of them. The other two were Peanut Butter Ice Lollies and Tunnock's Teacake Rocky Road. So when the kids start with "I'm bored" there's plenty to keep them occupied in the kitchen. 


Disclosure : This is a commissioned recipe for Hamlyns which originally appeared in their Devoated Food Bloggers Recipe Leaflet. All views expressed are my own.

6 comments :

  1. What a brilliant idea to use oats instead of breadcrumbs! Definitely need to try this technique!

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    1. It works so well and a great way of making nuggets just that wee bit healthier.

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  2. Fab take on chicken nuggets. I love oats and oatmeal in pretty much any form and I was brought up with proper oatmeal porridge with a little salt and no sugar - delicious!

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    1. Oats & Oatmeal are so versatile and good for you too. Impressed with your salty porridge!

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  3. I've never tried this with oats before, but have similarly used polenta or ground almonds, great idea and another way to get some fibre in! Congrats on your feature!

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    1. I've tried Polenta but I'm going to have to give ground almonds a go now that you've mentioned it.

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