crispy not-so-fried chicken nuggets
- 4 cups (280g) fresh sourdough or wholemeal breadcrumbs
- 1 teaspoon Chinese five-spice powder (zing!)
- 1 teaspoon sweet smoked paprika
- pinch of mild chilli powder (if you like)
- sea salt and cracked black pepper, to taste
- 3 eggs, lightly whisked
- 3 x 180g chicken breast fillets
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- Preheat oven grill (broiler) to high. Line a baking tray with non-stick baking paper.
- Place the breadcrumbs, five-spice, paprika, chilli, salt and pepper in a large bowl and toss to combine.
- Place the whisked eggs in a small bowl. Using a sharp knife, cut the chicken into 3cm pieces. Dip each piece in the eggs, then roll in the crumb mixture to coat. Place on the baking tray and drizzle generously with oil.
- Place the tray on the middle shelf of your oven and grill the nuggets for 8–10 minutes or until golden and cooked through. With oven gloves on, carefully remove the tray from the oven and allow the nuggets to cool slightly, before serving with lemon mayo (see recipe, below), vegies or salad. Makes 24
Lemon mayo
Place ¼ cup (75g) whole-egg mayonnaise, ¼ cup (70g) plain thick yoghurt, a pinch each of sea salt and cracked black pepper and 2 teaspoons lemon juice in a small bowl. Mix with a spoon to combine. Sprinkle with some finely grated lemon rind to serve. Makes ½ cup
© DONNA HAY GROUP
