Chicken Nuggets with Dipping Sauces
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Marinating chicken in buttermilk gives it a delicious flavour and keeps it nice and tender. Japanese honey panko breadcrumbs are particularly good for this. You can buy these in Asian food stores or some large supermarkets. Otherwise plain, dried breadcrumbs are fine. Get the kids to help whip up the dips.
Hands-On Time: 10 minutes
Ready In: 30 minutes (plus 2 hours for marinating)
Yield: 4 servings
Marinade
1 cup buttermilk
1 tbsp fresh lemon juice
1 tsp Worcestershire Sauce
1 tsp soy sauce
1/4 tsp paprika
3/4 pound boneless, skinless chicken breasts (about 3 breasts), cut into (bite-size) 1-inch cubes
1/4 cup canola oil, for frying
Coating
3/4 cup all-purpose flour
1 egg, beaten with 1 tbsp water
salt and freshly ground black pepper, to season
3/4 cup dry breadcrumbs or 1 cup honey panko breadcrumbs
1/3 cup freshly grated Parmesan
- Combine the marinade ingredients and soak the chicken cubes for 2 hours.
- Put the flour on a large plate. Beat the egg with the water in a bowl and season with salt and pepper. Mix the breadcrumbs and Parmesan on a large plate. Remove the chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs to coat.
- Heat the oil in a large frying pan and sauté the chicken nuggets for 2 to 3 minutes each side until golden and cooked through, turning occasionally. Alternatively, preheat the oven to 400 degrees. Put the chicken nuggets on a generously oiled large baking sheet and bake for 18 to 20 minutes until the coating is crisp and the chicken is cooked.
- While the nuggets are cooking you can whip up these easy dips, by simply mixing the ingredients together in a bowl.
1/3 cup ketchup
2 tbsp maple syrup
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce
2 to 3 drops Tabasco sauce (optional)
1/4 cup (4 tbsp) mayonnaise
1 tsp wholegrain Dijon mustard
1 1/2 tsp honey
1 tsp cold water
For more kid-friendly Annabel Karmel recipes, visit www.annabelkarmel.com or see her cookbooks.
