crispy chicken nuggets / foodiesjournal.com

Crispy Chicken Nuggets with Herbs

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Today I´m gonna talk about crispy and tasteful chicken bites. Woohoo!

crispy chicken nuggets with herbs/ foodiesjournal.com

 

Why?

Because, my little daughter`s dinner preferencies are extremely limited these days: creamy chicken pasta, boiled potatoes with sour cream…and the chicken nuggets. Yep, that´s about it. So, if I´d want to make sure she´s eating a warm meal, then I`m forced to cook these dinners frequently. Very frequently.

And today is the chicken nuggets day.

A happy day for my girl!. Obviously.

I´m already imagining her clapping her hands, shouting; “Kana, kana!” (“Chicken, chicken” in estonian) and jumping up´n´down when I´ll tell her what mommy´s gonna cook tonight.

I´m sure, you can easily relate why she loves those chicken bites so much: they´re crispy, golden and full of herby flavor.

Anddd!…she can dip them into a cold pickled cucumber – sour cream sauce. With fresh dill. And some mayonnaise.

Mmmm. SO good.

baked chicken nuggets / foodiesjournal.com

 

Ok, now. Back to the chicken snacks.

While making these snacks is quick and simple, you should be watchful roasting them. Heat should be medium or slightly below. And make sure you use enough oil, otherwise the bites will come out too dry. I usually hammer the chicken into 0.5cm (0.2″) thick slices. These cook super fast.


Crispy Chicken Nuggets with Herbsbaked chicken nuggets with herbs / foodiesjournal.com

Yield: 3-4 persons       Total time: 40 min

Ingredients:

400 grams (ca 0.9 pound) raw chicken breast fillet
4 tablespoons coffee cream (10%)
1 large egg
1 teaspoon sea salt
1 teaspoon dried herbs mix
pinch of pepper if you wish
150 grams (1.2 cup) dried breadcrumbs to coat the chicken
cooking oil to roast

Directions:

Whisk the egg slightly with salt and herbs, add coffee cream and mix.

Cut the fillets into bite-sized slices and hammer thinner between cling film. Put chicken pieces into egg-cream mixture for 10-15 minutes to season.

When seasoned, press both sides of the the slices one-by-one into breadcrumbs. Pour enough cooking oil to pan to cover the bottom completely (the oil should be 2-3mm deep) and place on a medium to high heat.

Once the oil is hot enough, lower the heat and lay the chicken slices on a pan. Roast on both sides until golden brown. Add more oil when needed. Cover a plate with kitchen paper and place baked chicken there to drain.

Serve with rice and steamed vegetables. Or just as snacks. Herby and crispy chicken bites taste splendid with cold sauce made of sour cream, mayonnaise, pickled cucumber and fresh dill.

 

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