Chicken nuggets

Chicken nuggets

20 Min. Active
40 Min. Total
351 kcal per person
lactose-free
Nutritional value / person: Fat: 10 g, Carbohydrate: 40 g, Protein: 25 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Baking paper
  • Baking tray
  • Bowl
  • Oven mitts
  • Paring knife
  • Rolling pin
  • Tablespoon
  • Teaspoon
  • Cutting board

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cornflakes

70 g cornflakes

Chicken nuggets

2 tbsp white flour
2 eggs
300 g tender chicken breast fillets
¼ tsp salt
1 tbsp olive oil

Accompaniment

500 g baby potatoes
1 tbsp olive oil
¼ tsp mild paprika
½ tsp salt
2 tbsp Ajvar (pepper spread)
2 tbsp tomato puree
2 tbsp apricot jam

How it's done

The kids can help at the marked areas .

Cornflakes

70 g cornflakes

Place cornflakes into a plastic bag, crush with a rolling pin, place in a shallow bowl.

Chicken nuggets

2 tbsp white flour
2 eggs
300 g tender chicken breast fillets
¼ tsp salt
1 tbsp olive oil

Pour the cornflour into a shallow dish, beat the egg in a deep bowl. Salt the chicken, toss it in the flour in batches and then shake off the excess. Dip in the egg and turn in the cornflake mixture. Press the crumbs firmly into the chicken, place on a baking tray lined with baking paper, and drizzle with oil.

Accompaniment

500 g baby potatoes
1 tbsp olive oil
¼ tsp mild paprika
½ tsp salt
2 tbsp Ajvar (pepper spread)
2 tbsp tomato puree
2 tbsp apricot jam

Cut the potato into segments, mix in a bowl with the oil, paprika and salt, and place next to the chicken on the tray. Mix ajvar, tomato puree and jam in a small bowl and set aside.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven and serve with the tomato dip.

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