Crisped to perfection.
This handy little crisper basket tray is a great way of cooking family favourite treats like chicken nuggets, chips, pizza and onion rings in a much healthier way. There is no need to buy an expensive air fryer, because this basket does the exact same thing! Tiny openings all over the basket allow hot air to circulate around the food to cook your chips to perfection.
The basket is coated in Teflon, so food will never stick to the surface. Even though very little to no butter or cooking fat is needed, food still crisps up to golden perfection, and even takes less time to do so.
I use my basket for roasting potatoes a lot. I pre-cook the potatoes in boiling water, then actually drain them right in the basket, as the holes let the water go through. The steam dries them, and I simply drizzle a tiny thimble-sized amount of olive oil over and bake for 45 minutes. I tend to serve them right in the basket, too!
I only wish the basket was a little bigger but saying that, since the hot air circulates all around, you can place food closer together than you can on normal roasting trays and still achieve crispy results. It is the perfect size for making kids’ tea or a great afternoon snack when their friends pop over for a play. Fish cakes in the
Oven Crisper Basket are a family favourite in our house.
I found the basket is easy to clean in hot soapy water but is also dishwasher safe and fits nicely on the top shelf as it is so shallow. On that note the basket is very lightweight, and flexible so very easy to maneuver and store. It is heat resistant up to 260C/500F.
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Jamie Oliver’s Real Chicken Nuggets
These nuggets have nothing but real chicken breast inside, and are coated in a crispy cornflake crust. These can be directly cooked from frozen, too!
Serves: 4-6
Prep time: 20 minutes
Cooking time: 30 minutes, 45-50 minutes from frozen
Ingredients
- 3 chicken breasts
- 1.5 cup no added sugar cornflakes
- salt and pepper
- 1 Tbsp extra virgin olive oil
- ½ cup wholewheat flour
- 2 eggs, beaten
Instructions
Pre-heat the oven to 200C/390F.
In a food processor, chop the cornflakes into crumb sized pieces, then mix through the olive oil and salt and pepper to taste. Pour out onto a plate and set aside.
Prepare another plate with the beaten eggs, and another one with the flour.
Cut the chicken breasts into strips about the size of 2 fingers.
Dredge the chicken pieces in the flour, then the egg and finally coat all over in the cornflakes.
Place on a baking sheet, and bake in the oven for 30 minutes.
Enjoy the taste of those real chicken nuggets!
Notes:
- If you want to make an extra batch to freeze, prepare the nuggets up to the crumbing stage, then place in a freezer safe container. Use baking paper between layers if they are stacked.
- Jamie’s Serving Suggestion is Sweet Potato Wedges: leave skin on a sweet potato and cut into similar sized pieces as the nuggets. Drizzle lightly with olive oil, season with salt and a dusting of smoked paprika. Cooks in 25-30 minutes, along side the chicken nuggets.
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About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via
Everten, and her own food blog,
www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
