Chicken nuggets with wasabi mayonnaise

Total: 35 min. | Active: 35 min.
lactose-free

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.

Nadja - LouMalou

Ingredients

for 4 person

Wasabi mayonnaise
80 g mayonnaise
1 tsp wasabi paste
Nuggets
500 g tender chicken breast fillets, cut into pieces
100 g white flour
½ tsp salt
a little  paprika
a little  pepper
2  eggs
100 g panko breadcrumbs or regular breadcrumbs
  oil for deep-frying (e.g. olive oil)

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.

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