Ingredients for nuggets
- 800 g 2 whole skinless chicken breasts
- 500 g milk
- 200 g wholemeal flour
- 200 g corn flakes
- 2 eggs
- chilli powder
- paprika
- garlic powder
- turmeric
- powdered or fresh ginger
- peanut oil
- salt
CONTOUR Ingredients
- 200 g green and red cherry tomatoes
- 150 g mayonnaise
- 150 g Greek yogurt
- 4 asparagus
- 1 lime
- mint
- salt
- extra virgin olive oil
FOR PEPPERS
Cut the two chicken breasts in 6 or 8 pieces.
collect them in a baking dish and season with salt, 1 teaspoon of turmeric, 1 of paprika, a pinch of chilli pepper and one of garlic, 1 teaspoon of ginger powder or a piece of the fresh one (10-12 g); add 250 g of milk and leave to marinate for 1 hour in the fridge.
Prepare the batter: mix eggs and flour and dilute with the remaining milk.
Strain the pieces of chicken from the marinade, pass them in the batter and then in the corn flakes, roughly broken.
Fry the meat dipped in abundant hot peanut oil, for 7-10 minutes, over medium heat, according to the measurement.
FOR THE CONTOUR
Cut the cherry tomatoes in four; clean the asparagus, cut them finely with a mandolin or with a potato peeler to obtain ribbons; season the vegetables with oil, salt and a few mint leaves.
Jumbled up mayonnaise with yogurt, zest and lime juice.
serve the crispy chicken with vegetables, accompanying separately with the sauce.
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