Chicken Pieces, Three Ways - SORTEDfood

Ingredients

#1 Baked Chicken Nuggets & Tangy Tomato Dip

For the dip

  • 1 red chilli
  • 1 clove garlic
  • 25ml olive oil
  • 2 tbsp mustard seeds
  • 400g tinned tomatoes
  • 50g soft light brown sugar
  • 2 tbsp balsamic vinegar

For the chicken

  • 600g chicken breast
  • 200g plain flour
  • 2 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 large eggs
  • 500g panko breadcrumbs
  • 1 tbsp olive oil 

#2 Gluten-Free Chicken Nuggets & Herby Yoghurt Dip

For the chicken

  • 6 tbsp pistachio nuts
  • 3 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp caraway seeds
  • 1 ½ tsp paprika
  • 1 tbsp sea salt
  • 600g chicken breast
  • 100g cornflour
  • 3 large eggs, beaten
  • 75ml olive oil

For the dip

  • 300ml natural yoghurt
  • ½ bunch coriander
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 1 lemon

#3 Classic Chicken Nuggets & Mayo Dip

For the fried chicken

  • 200ml buttermilk
  • 100ml Frank’s hot sauce (or your favourite)
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp ground fenugreek
  • 1 tsp celery salt
  • 1 tbsp lemon zest
  • 600g chicken breast, diced into 3x3cm piecess
  • 200g plain flour
  • 1 tsp salt
  • 1 tbsp Cajun spice
  • 1L veg oil, to fry

For the mayo dip

  • 1 tbsp Dijon mustard
  • 1 clove garlic
  • 2 large egg yolks
  • 250ml groundnut oil
  • 1 lemon

Method

#1 Baked Chicken Nuggets & Tangy Tomato Dip

1. Roughly chop the chilli. Peel and roughly chop the garlic. Pour the oil into a small saucepan and put it over a medium heat. Add the chilli, garlic and mustard seeds. Fry gently until the mustard seeds pop then tip in the tomatoes, sugar and vinegar. Simmer gently for 30 minutes then blend using the Triblade Hand Blender in the pan until blitzed smooth. Season to taste.

2. Preheat the oven to 200ºC. Cut the chicken into evenly sized chunks about 3x3cm.

3. Mix the flour, garlic powder, pepper and salt in a bowl, whisk the eggs in a second bowl and dump half of the breadcrumbs into a final bowl. Coat the chicken pieces in the flour then dip the chicken into the eggs. Coat them in the breadcrumbs in batches (use half of the panko until it gets soggy, then use the other half). Place the chicken onto a baking tray (or use 2 if the tray is crowded). Drizzle the oil over the chicken and season well with salt and pepper. Bake for 15-20 minutes, until the bread is golden and crisp and chicken cooked through.

4. Serve the baked chicken with the tomato relish for the perfect sofa snack.

Serves 4

 

#2 Gluten-Free Chicken Nuggets & Herby Yoghurt Dip

1. Add the nuts, seeds, paprika and salt into a Compact Food Processor and blitz to a crumb with the blade. This is your dukkah mix, if you have spare, it keeps well in an airtight container for several weeks

2. Spoon the yoghurt, coriander, cumin and paprika into a Mini Chopper. Zest in the lemon and squeeze in a little juice before blitzing to chop and combine the herbs. Season with salt and pepper and adjust with more lemon to taste, then set aside in the fridge until needed.

3. Cut the chicken into evenly sized chunks about 3x3cm. Toss the chicken in the cornflour, patting away any excess, then dip into the beaten eggs. Coat them in the dukkah mix in batches (use half of the dukkah until it gets soggy, then use the other half). Season well with salt and pepper.

4. Pour the oil into a frying pan and put it over a medium-high heat. Add the chicken (in batches if necessary) and fry for a 3-4 minutes on each side, turning regularly until the dukkah is golden brown all over. Cut a nugget open to check the cooking if you want to. Top up the oil if necessary and repeat for all the chicken, draining onto kitchen paper when each piece is done.

5. Serve the chicken with the yoghurt dip for the perfect sofa snack.

Serves 4

 

#3 Classic Chicken Nuggets & Mayo Dip

1. Mix together the buttermilk, hot sauce, spices and salt in a bowl with the lemon zest. Add the chicken to the bowl, coat well in the buttermilk mix and leave to marinate for at least a few hours, ideally overnight.

2. Add the Dijon mustard, garlic and the egg yolks into a Mini Chopper food processor. Blitz to a smooth paste then slowly drizzle the oil in through the lid, blending constantly until the mixture thickens enough to hold its shape. Squeeze in a little juice and season to taste with salt and pepper, pulse a few more times to combine. This will keep in the fridge in an airtight container for a few days.

3. Preheat a pan (or deep fat fryer) half filled with oil to 180°C. Combine the flour with the salt, pepper and Cajun spice in a bowl. Wipe the chicken pieces of excess buttermilk and toss them in the seasoned flour to coat. Dust excess flour from the chicken and lower gently into the oil to fry for 4-5 minutes, then drain on kitchen paper.

4. Serve the fried chicken with the garlic mayo.

Serves 4

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