Baked Chicken Nuggets & Tangy Tomato Dip
Baked chicken nugs! If you're a little timid when it comes to the deep fryer then you should know that this recipe achieves a fantabulous outcome. (Yes we made up a word because they're that great.)
Best served real hot and dipped into this tangy tom dip. Get to work and you'll have a cheeky sofa snack in no time at all.
For The Dip
- 1 red chilli
- 1 clove garlic
- 25 ml olive oil
- 2 tbsp mustard seeds
- 400 g tinned tomatoes
- 50 g soft light brown sugar
- 2 tbsp balsamic vinegar
For The Chicken
- 600 g chicken breast
- 200 g plain flour
- 2 tbsp garlic powder
- 1 tsp black pepper, coarse ground
- 1 tsp salt
- 3 large eggs
- 500 g panko breadcrumbs
- 1 tbsp olive oil
Make The Dip
Roughly chop the chilli. Peel and roughly chop the garlic. Pour the oil into a small saucepan and put it over a medium heat. Add the chilli, garlic and mustard seeds. Fry gently until the mustard seeds pop then tip in the tomatoes, sugar and vinegar. Simmer gently for 30 minutes then blend using the Triblade Hand Blender in the pan until blitzed smooth. Season to taste.
Make The Nuggets
Preheat the oven to 200ºC. Cut the chicken into evenly sized chunks about 3x3cm.
Mix the flour, garlic powder, pepper and salt in a bowl, whisk the eggs in a second bowl and dump half of the breadcrumbs into a final bowl. Coat the chicken pieces in the flour then dip the chicken into the eggs. Coat them in the breadcrumbs in batches (use half of the panko until it gets soggy, then use the other half). Place the chicken onto a baking tray (or use 2 if the tray is crowded). Drizzle the oil over the chicken and season well with salt and pepper. Bake for 15-20 minutes, until the bread is golden and crisp and chicken cooked through.
Serve the baked chicken with the tomato relish for the perfect sofa snack.
Hungry for more? Try one of these!