Chicken nuggets are a classic dish for kids and can often be found on the children's menu in restaurants. But they're not always as tasty as they should be. And the texture can be a little strange sometimes, too. By making your own chicken nuggets with top-quality chicken fillet, you can ensure that the meat is more succulent, the crumb coating is crispier and the finished nugget is far more tasty. They don't take a whole lot of effort and yet they'll satisfy the whole family.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Wasabi mayonnaise
Nuggets
How it's done
Wasabi mayonnaise
Combine the mayonnaise and wasabi, cover and chill.
Nuggets
Thoroughly mix the flour and spices in a shallow dish. Beat the eggs in a deep dish. Empty the panko breadcrumbs into a shallow dish. Toss the chicken in the flour, shake off the excess, dip the chicken in the egg and then the breadcrumbs, press firmly on the crumb coating.
To deep-fry Fill the pan approx. 2 cm deep with oil and heat to approx. 160°C. Deep-fry the nuggets in batches for approx. 5 mins. until golden brown and cooked all the way through. Remove and drain on paper towels.
Serve with the wasabi mayonnaise.
| Serve with: | Sweet potato fries. |
|---|
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