Crispy Chicken Nuggets
with Cheesy Oven Fries and Salad
Fast food de luxe is on the menu today: We fry delicious chicken fillet cubes breaded with panko and serve them with oven fries with a cheesy crust, a creamy-spicy dip and fresh salad with cucumber. That’s a combination that fulfills all wishes, right? And now quickly to the table!
Recipe for 4 portions
1. Bake fries
Preheat oven to 220°C (200°C fan setting). Cut potatoes in 0,5–1cm thick, fries-like sticks. Mix well with 2 tablespoons olive oil, 1/2 teaspoon salt and a generous pinch of pepper, then spread over 2 lined baking trays and bake in the oven until nicely browned and crispy, 20–25 minutes.
2. Make dip
Stir well sriracha sauce, 4 tablespoons mayonnaise, 2 tablespoons water and a pinch of salt into a creamy dip.
3. Prepare salad
Cut romaine lettuce into thin strips. Halve cucumber lengthwise, then cut each half into thin slices and mix with lettuce. For the dressing, combine 4 tablespoons olive oil, 2–3 tablespoons vinegar and a pinch each of salt, pepper and sugar, but do not yet mix into salad.
4. Bread chicken
Add panko breadcrumbs to a deep plate. Whisk 8 tablespoons all-purpose flour with 1 teaspoon baking powder, a generous pinch each of salt and pepper and 100 ml water into a smooth dough. Pat chicken dry, then cut chicken into 3cm pieces and season with salt and pepper. Turn chicken pieces first in dough and then in breadcrumbs to evenly coat.
5. Fry nuggets
Fill 2 medium pans with 1–2 cm vegetable oil and warm pans and oil on high heat. Carefully add nuggets into hot oil and fry until golden and crispy, 4–5 minutes. Reduce heat if nuggets are browning too fast. Drain fried nuggets on some kitchen towel.
6. Refine fries
Approx. 5 minutes before fries are ready, sprinkle over cheese and let melt while baking the fries. Mix dressing into salad and serve chicken nuggets with salad, fries and sriracha dip alongside.