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Homemade Chicken Nuggets with Potato Wedges and Baked Beans

Preparation: 15 mins

Cooking: 30 mins

Serves 4, costs under £5.00


  • 4 Chicken Breasts (400g)
  • 3 Tablespoons Plain Flour (60g)
  • 1 Egg (50g)
  • 3 Cups Breadcrumbs (150g)
  • 5 Potatoes (1kg)
  • 2 Tablespoons Vegetable Oil (20g)
  • 1 Can Reduced Salt and Sugar Baked Beans (420g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Wash potatoes and then cut in half and then into wedges. Cook in a pan of boiling water for 10 minutes.
  2. Preheat the oven to 200°C / 180°C fan oven / 400°F / gas mark 6. 
  3. Dice chicken into approximately 2cm x 2 cm cubes. 
  4. Break egg into a bowl and whisk using a fork. Put the flour and breadcrumbs on separate plates. Cover a baking tray with greaseproof paper. 
  5. Coat each cube of chicken in flour, then dip in the egg and roll in breadcrumbs until all surfaces are covered. Place on the baking tray.
  6. Drain the wedges, then place on another baking tray  and drizzle the oil over them.
  7. Cook wedges and nuggets in the oven for approximately 20 minutes, turning over half way. Ensure the chicken is white in the middle before serving.
  8. Heat the baked beans through on the hob or microwave and serve with the nuggets and wedges.

Nutritional Information