Chicken nuggets are a delicious idea for a quick dinner or a snack for a party. Today I have for you a version of oven-baked nuggets, which I previously coated in cornflakes. I’ll just tell you this – it’s delicious! Very quick to prepare, chicken morsels marinated in yogurt. This makes them juicy and soft on the inside, and crispy on the outside. Such nuggets taste great both hot and cold. Kids love them. They are perfect as a snack at a home party, served with garlic sauce or ketchup. You can also make them for dinner and serve them classically with potatoes boiled in water and homemade salad.
Preparation
Wash the chicken fillets, dry and cut into strips of about 2.5 cm x 5 cm. Sprinkle the chicken pieces with salt and pepper. Put the eggs into a bowl and beat them with a whisk. Add the natural yoghurt and mix the ingredients until smooth. Add the spices: red sweet and hot pepper and granulated garlic, mix again. Put the chicken pieces into the yoghurt marinade, mix. Covered, refrigerate for about 30 minutes (you can also overnight).
Ingredients:
for approx. 30 pieces
approx. 4 servings
3 individual chicken breast fillets (approx. 500 – 600 g)
500 g thick Greek yoghurt
2 medium-sized eggs
1 teaspoon red sweet paprika
1/2 teaspoons red hot pepper
1 teaspoon granulated garlic
pepper, salt to taste
2 cups cornflakes + 1 tablespoon melted butter or olive oil spray for spreading the nuggets
Put the flakes into a ziplock bag and use a meat mallet to crumble thoroughly. Coat the chicken pieces in the flakes, place on a baking tray lined with baking paper. Bake the nuggets in an oven preheated to 200 degrees C for about 15 – 20 minutes (top and bottom heating). Halfway through baking, remove the tray from the oven, turn the nuggets over and use a silicone brush to brush with melted butter or drizzle with olive oil spray. Continue baking until the nuggets are golden. Serve nuggets as a snack with your favorite sauces, or for dinner with potatoes and homemade salad. They taste brilliant both hot and cold.