Cornflakes Crusted Chicken Nuggets

Ingredients

• 1 cup cornflakes
• 2 chicken breasts, boneless
• 2 teaspoons mixed herbs
• 1½ teaspoons paprika powder
• 1 cup refined flour (maida)
• 1 cup bread crumbs
• 1 egg
• Oil for deep-frying
• Salt to taste
• Crushed black peppercorns to taste
• Iceberg lettuce leaves to serve

Dip

• 2 tablespoons Mayonnaise
• 2½ tablespoons Tomato ketchup
• 1 teaspoon Tabasco sauce
• Salt to taste
• Crushed black peppercorns to taste

Method

1. Cut chicken breasts into cubes.
2. Crush the cornflakes and place them into a bowl. Add herb mix and paprika powder and mix well.
3. Spread refined flour and breadcrumbs onto two separate plates.
4. Break the egg in another bowl and whisk well.
5. Heat sufficient oil in a kadai.
6. Sprinkle salt and crushed peppercorns on chicken cubes and mix well.
7. Coat chicken cubes in flour, dip in whisked egg, coat in breadcrumbs and finally coat in cornflakes mixture and shape into nuggets.
8. Deep-fry nuggets in medium-hot oil till golden. Drain on absorbent paper.
9. To make dip, combine mayonnaise, tomato ketchup, Tabasco sauce, salt and crushed peppercorns into a bowl and mix well.
10. Place the Iceberg lettuce on the serving dish. Put the dip in a small bowl and place on the dish. Arrange nuggets along the bowl and serve immediately.

Nutrition Info