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Chicken nuggets
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 351
  • Fat about 10g
  • Carbohydrates about 40g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 70 g cornflakes
Chicken nuggets
  • 300 g tender chicken breast fillets
  • 2 tbsp white flour
  • 1 tbsp olive oil
  • 2 egg
  • 0.25 tsp salt
  • 500 g baby potatoes
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp mild paprika
  • 2 tbsp Ajvar (pepper spread)
  • 2 tbsp tomato puree
  • 2 tbsp apricot jam
  • baking paper, Baking tray, Bowl, Oven mitts, Paring knife, Rolling pin, Tablespoon, Teaspoon, Cutting board
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And that's how it's done
And that's how it's done
Place cornflakes into a plastic bag, crush with a rolling pin, place in a shallow bowl.
Chicken nuggets
Pour the cornflour into a shallow dish, beat the egg in a deep bowl. Salt the chicken, toss it in the flour in batches and then shake off the excess. Dip in the egg and turn in the cornflake mixture. Press the crumbs firmly into the chicken, place on a baking tray lined with baking paper, and drizzle with oil.
Cut the potato into segments, mix in a bowl with the oil, paprika and salt, and place next to the chicken on the tray. Mix ajvar, tomato puree and jam in a small bowl and set aside.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven and serve with the tomato dip.