Baked Oat-Crumbed Chicken Nuggets
Allergen lists cover the priority allergens in the recipe as written. Always check your own ingredient labels, and introduce each new allergen on its own first.
Ingredients
- 250g chicken thigh, cut into strips
- 1 egg, beaten
- 1/2 cup oats, blitzed to a fine crumb
- 1/2 tsp mild paprika
- 1 tbsp olive oil
- Squeeze of lemon (optional)
Method
- Preheat oven to 200°C (400°F) and line a tray with parchment brushed with the oil.
- Dip each strip in the beaten egg, then press into the oat crumb.
- Lay the strips on the tray without touching and bake 15–18 minutes, turning halfway, until cooked through (74°C / 165°F inside).
- Rest 5 minutes so the crumb softens slightly before serving.
- Freeze extras flat, then reheat in the oven until piping hot.
How to serve by age
6–8 months
Skip the crumb for this age: bake plain finger-length thigh strips (about 3 inches) alongside the nuggets so baby can gnaw a soft, moist piece with a whole-hand grasp.
9–12 months
Cut the crumbed nuggets into pea-size pieces or thin strips for pincer pickup; check the inside is soft and moist, and trim any hard crumb edges.
Paediatric note
Baked at home, nuggets need no salt or frying, and the egg coating is a second everyday exposure to egg once it has been introduced on its own; thigh meat stays moister than breast, which matters for babies still learning to chew.
Source guidance: https://www.nhs.uk/conditions/baby/weaning-and-feeding/babys-first-solid-foods/
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Add it to your child's recipe box, log it when you serve it and keep the allergen tracker up to date.