How to cook our chicken nuggets

by Oliver Hagen July 07, 2020 2 min read

How to cook our chicken nuggets

Serves 4-6 | 1 Hour
This is less of a recipe and more of an alert to the fact we sell Milawa Poultry organic chicken nuggets – crispy, crunchy, delicious and a hit with kids, big and small. We've served ours to young Louis (Cousin Pat's mini) with steamed veggies and roasted sweet potato chips. This is great for preppers – one pack will do four to six dinners, depending on the appetite of your little one.


From Hagen's:

500g chicken nuggets


From the pantry or Hagen's veggie box:

1 head of broccoli
2 carrots
1 sweet potato

Suggested condiments to serve:

Tracklement Tomato Chutney
Tracklement Smooth Dijon Mustard



1. First, let’s start with the potato chips, they will take the longest. Preheat the oven to 180c. Peel your sweet potato and cut in 1cm thick chips, you may need to cut these in half depending on the size of your potato. Pop onto a lined baking tray and toss with olive oil, pepper, salt (depending on the age of your little ones), and you can add spices like cumin if you choose. Now you’re ready to go into the oven for 45 minutes, turning the chips halfway through.

2. Put a pot on the stove, over a medium-high heat, with a fitted steamer with around 2cm of water in the pot. Peel your carrots and cut in half before slicing in to match-sticks around 5mm. Cut your broccoli into florets. Put the carrots and broccoli into the steamer for 10 minutes. The vegetables should be well done and safe for kids. Please make sure to test the vegetable before serving. You may need to cut the florets in half or quarters if they are too big. Toss the steamed veggies with butter and season.

3. For the nuggets, put the pan on a medium heat on the stove and put enough oil in the pan to cover the bottom. When the oil is nice and hot, pop the nuggets in with enough room so they are not touching one another. You might need to do 2-3 batches. Cook for 2-3 minutes on each side before transferring to a lined baking tray and cooking for 5-10 minutes at 180c.

4. Serve up your nuggets and veggies and use your child’s favourite condiments, who doesn’t love to dunk a nugget? We’ve gone with mayo for our little taste tester.

Also in Organic Recipes

Beef Short Rib Ragu
Beef Short Rib Ragu

by Olivia McCrimmon May 20, 2022 2 min read

Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours. 

BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs
BBQ Lamb Shoulder Chops with Harissa, Pickled Veg + Herbs

by Olivia McCrimmon May 11, 2022 2 min read

Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura
Italian-Style Lentils with Cavolo Nero and Sausages with Julia Busuttil Nishimura

by Olivia McCrimmon May 04, 2022 2 min read

Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.