It's fair to say that breadcrumbs or batter are essential to chicken nuggets but in this recipe we've used an amazing gluten-free alternative that isn't just a substitute... it packs in a bunch of extra flavour too. Dukkah mix is a perfect coating alongside a herby yoghurt dip.
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.
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.
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.
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. Serve the chicken with the yoghurt dip for the perfect sofa snack. Serves 4