Oven-baked Crispy Chicken Nuggets
Oven-baked Crispy Chicken Nuggets
Ingredients
Main
- 400g (14 oz) chicken breast, cut into 3cm (1 inch) cubes
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chilli powder (use more or less to taste)
- 2 tsp sea salt (use 1 tsp if using fine salt)
- 3 tbsp vodka
- 100g (3.5 oz) plain salted potato crisps
- 2 cups panko breadcrumbs
- 1 cup plain flour
- 3 eggs
Dipping sauce
- ¼ cup Japanese tonkatsu sauce*
- 3 tbsp any sweet chili you like
Instructions
- 1
Preheat the oven to 180°C/360°F.
- 2
In a large bowl combine the chicken, garlic powder, smoked paprika, chilli powder, salt and vodka. Allow to marinate for 10 minutes or overnight.
- 3
Place the potato crisps and breadcrumbs in a food process and pulse to form coarse crumbs. Pour out into a large bowl or tray. Place the flour in a separate large tray. Crack the eggs into another bowl and whisk until well combined.
- 4
Line a baking tray with baking paper.
- 5
Dip each piece of chicken into the flour, then egg and then the crumbs. Place the crumbed chicken pieces onto the lined baking tray.
- 6
Bake for 20 minutes. Remove from oven and turn the pieces over. Bake for a further 15 minutes or until golden and the chicken is cooked through.
35 min - 7
In the meantime, make the dipping sauce by mixing the ingredients together.
- 8
Serve nuggets warm with the dipping sauce.
