Chicken Nuggets | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

Chicken nuggets now in a healthy avatar. These baked nuggets with a yogurt dip make sure you enjoy snack time without any stress of unwanted calories.

CHICKEN NUGGETS

Ingredients

250 grams chicken mince
1 teaspoon garlic powder
1 teaspoon onion powder
2½ tablespoons parmesan cheese powder
Salt to taste
Crushed black peppercorns to taste
1½ teaspoons paprika
2 white bread slices
2 tablespoons milk
3 eggs
½ cup crushed cornflakes
½ cup panko breadcrumbs
Olive oil for greasing
¼ cup shredded iceberg lettuce
Dip
½ cup yogurt
1 tablespoon fresh cream
2-3 shallots, finely chopped
1 teaspoon lemon juice
¼ teaspoon paprika
2 fresh parsley sprigs
Salt to taste
Crushed black peppercorns to taste

Method

1. Preheat oven to 200̊ C.
2. Take chicken mince in a bowl. Add garlic powder, onion powder, 2 tablespoons parmesan cheese, salt, crushed peppercorns and 1 teaspoon paprika and mix well.
3. Discard the edges of bread slices and cut into pieces. Transfer in a bowl, add milk and 1 egg and mix well.
4. Add bread mixture to chicken mixture and mix well.
5. Divide the mixture into equal portions and shape them into nuggets.
6. Beat remaining eggs in another bowl.
7. Take cornflakes in another bowl. Add panko breadcrumbs and mix. Add remaining paprika, salt and remaining parmesan cheese and mix well.
8. Dip each nugget in beaten eggs and coat with cornflakes mixture.
9. Grease a baking tray with some olive oil and place the prepared nuggets. Put the tray into the preheated oven and bake for 12-15 minutes.
10. To prepare dip, take yogurt in another bowl. Add cream, shallots, lemon juice and paprika.
11. Finely chop parsley sprigs and add to yogurt mixture along with salt and crushed peppercorns and mix well.
12. Put some iceberg lettuce on one side of a serving platter and baked nuggets on the other side. Serve immediately with the prepared dip.

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