Oven-baked chicken nuggets
Ingredients
- 750 g chicken fillet
- 2 eggs
- 200 g panko breadcrumbs or regular breadcrumbs
- 50 g grated hard cheese
- ½ teaspoon salt
- ⅓ teaspoon ground black pepper
- ½ teaspoon paprika powder
- ½ teaspoon garlic powder
- Chopped parsley
Honey mustard sauce
- 100 g Greek yogurt
- 50 g yellow mustard
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Preparation video
Pat the chicken fillets dry with a paper towel and cut them into fairly large pieces. Beat two eggs in a bowl. In a separate bowl, mix the panko or regular breadcrumbs, hard cheese and spices. Dip each piece of chicken fillet into the egg, then coat it in the breadcrumbs. Line a baking tray with parchment paper and place a metal rack on top. Arrange the coated chicken pieces on the rack, leaving some space between them. Bake the chicken pieces in a preheated oven at 180 °C for 15-20 minutes. Meanwhile, prepare the sauce by mixing the Greek yogurt, mustard, honey, apple cider vinegar and spices to taste in a small bowl. Mix until smooth and serve with the hot chicken nuggets, sprinkled with parsley.
Preparation
Pat the chicken fillets dry with a paper towel and cut them into fairly large pieces. Beat two eggs in a bowl. In a separate bowl, mix the panko or regular breadcrumbs, hard cheese and spices. Dip each piece of chicken fillet into the egg, then coat it in the breadcrumbs. Line a baking tray with parchment paper and place a metal rack on top. Arrange the coated chicken pieces on the rack, leaving some space between them. Bake the chicken pieces in a preheated oven at 180 °C for 15-20 minutes. Meanwhile, prepare the sauce by mixing the Greek yogurt, mustard, honey, apple cider vinegar and spices to taste in a small bowl. Mix until smooth and serve with the hot chicken nuggets, sprinkled with parsley.
Oven-baked chicken nuggets
Ingredients
- 750 g chicken fillet
- 2 eggs
- 200 g panko breadcrumbs or regular breadcrumbs
- 50 g grated hard cheese
- ½ teaspoon salt
- ⅓ teaspoon ground black pepper
- ½ teaspoon paprika powder
- ½ teaspoon garlic powder
- Chopped parsley
Honey mustard sauce
- 100 g Greek yogurt
- 50 g yellow mustard
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Preparation
Pat the chicken fillets dry with a paper towel and cut them into fairly large pieces. Beat two eggs in a bowl. In a separate bowl, mix the panko or regular breadcrumbs, hard cheese and spices. Dip each piece of chicken fillet into the egg, then coat it in the breadcrumbs. Line a baking tray with parchment paper and place a metal rack on top. Arrange the coated chicken pieces on the rack, leaving some space between them. Bake the chicken pieces in a preheated oven at 180 °C for 15-20 minutes. Meanwhile, prepare the sauce by mixing the Greek yogurt, mustard, honey, apple cider vinegar and spices to taste in a small bowl. Mix until smooth and serve with the hot chicken nuggets, sprinkled with parsley.
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