Chicken nuggets with corn flakes recipe – Italian Cuisine

Chicken nuggets with corn flakes recipe

  • 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
  • 200 g green and red cherry tomatoes
  • 150 g mayonnaise
  • 150 g Greek yogurt
  • 4 asparagus
  • 1 lime
  • mint
  • salt
  • extra virgin olive oil

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.

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.

This recipe has already been read 297 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page