TGIF for a horrible week that had passed. Now, it’s time to carry out my cooking / baking therapy.
We all love the chicken nuggets that are sold at fast food restaurants – KFC, MacDonald’s. They taste great: chewy, salty, delicious. But they lack the freshness that we get when we make these nuggets from scratch by ourselves. And trust me, it’s really easy to make with just a few steps and ingredients. Remember to make the dip together with the nuggets because that is the secret to making this dish addictive.
Ingredients:
- Mayonnaise: 1/2 cup
- Cottage cheese: 1/2 cup
- Garlic: 1 clove, crushed
- Salt: 1/2 tsp + 1/2 tsp
- Ground blackpepper: to taste
- Breadcrumb: 1.5 cups
- Parmesan cheese: 1/2 cup (40g), grated
- Parsley: 2 tbsp, finely chopped
- Chicken breast fillet: 4, skinless, cut into chunks
- Egg: 2, beaten
- Butter: 50g, melted
Method:
- Combine mayonnaise, cottage cheese, garlic, 1/2 tsp salt and ground blackpepper. Leave to chill in fridge.
- Preheat oven at 180 degrees Celsius.
- Combine breadcrumbs, parmesan cheese, parsley, 1/2 tsp salt and ground blackpepper in a shallow dish.
- Dip chicken fillet chunks into egg. Coat them evenly in breadcrumb mixture.
- Place chicken onto greased baking paper on a baking tray. Chill 30min.
- Drizzle butter over chicken. Bake 20min till crispy and golden brown.
- Serve hot with chilled mayonnaise.
Disclaimers:
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I was so busy doing household chores that I actually forgot to drizzle the butter onto the chickens before baking the first time round! No wonder they were rather dry and lacking.
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The cheese and mayonnaise dip is super, makes for a good dip with almost everything else!
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This recipe was kindly adapted from the book ‘The Complete Book of Party Food and Appetizers‘.
Serving:
40 bite-sized nuggets
