This is not a meal you want to eat very often as it is heavy both because of the method of cooking as well as the additional sauce that goes with it. However, it is absolutely delicious and why not treat yourself to it every once in a while! The recipe comes from this blog: Trying to cook and bake.
- 3 separate chicken breasts
- 1 egg
- 3 teaspoons of breadcrumbs
- 200 gr cornflakes
- 100 gr cheddar cheese
- 1 teaspoons sweet pepper powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove of garlic
- 1/2 glass oil for frying
Wash the chicken breast and put between two sheets of cling film. Use a meat tenderiser to flatten the breast, the purpose of this is to make the meat even and therefore fry better later. Cut the chicken breast into bite size chunks. Add sweet pepper, salt, black pepper and grated clove of garlic. Mix well so the chicken breast is covered in spices. Put to fridge for minimum one hour.
Smash the cornflakes. You can do it by hand or in a food processor. You don’t want to smash it to powder though but have some bigger chunks as well. Add grated cheese and breadcrumbs, mix well. Finally break one egg into a separate bowl and mix it up.
Pour around 3 tablespoons of oil into the pan and let it heat. You will fry the chicken in portions, unless you have a really big pan, therefore you will change the oil a couple of times while frying. That’s why the ingredient list calls for half a glass of oil. You don’t want to deep fry the nuggets though.
Now dunk the nuggets into the egg and swirl around until they are covered in egg completely. Then transfer to your cornflake mixture and swirl some more. Finally transfer the chicken chunks onto the pan and fry 2-3 minutes on each side.
For the sauce:
I decided to go with a honey-mustard sauce, recipe for which I found here. You can serve it with any sauce you like though or even without. Also using natural yogurt instead of mayo will certainly make this dip much lighter. Mix all the ingredients together and put to fridge for 30 minutes.
- 4 teaspoons of mayo
- 2 teaspoons mustard
- 2 teaspoons honey
- salt and pepper to taste
- 1 very small grated clove of garlic, or half a large one