Crispy Chicken Nuggets w. Hot & Sweet Potato Fries

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Crispy Chicken Nuggets w. Hot & Sweet Potato Fries

Crispy Chicken Nuggets With Hot & Sweet Potato Fries & Pickled Yoghurt Dipping Sauce

Course Main Course

Servings

Calories 23kcal

Ingredients

Crispy Chicken Nuggets

450 g chicken breasts without any bones I actually used small inner chicken filets
2 cups sugar free whole grain cereal flakes I used quinoa flakes
1 egg
½ tsp paprika
½ tsp ground cumin
Salt & pepper

Hot & Sweet Potato Fries

4 big sweet potatoes
2 tsp paprika
½ tsp hot chill flakes/powder
1 tsp ground cumin
Salt & pepper
Oil

Pickled yoghurt dipping sauce

250 g greek yoghurt 2%
6 pickled cucumber sweet medium sized
lemon juice + zest from ½ juicy lemon
Parsley, flat leaved (small bundle)
⅔ tsp ground cumin
Salt & pepper

Metric - US Customary

Instructions

Crispy Chicken Nuggets

Preheat oven to 200 °C / 400 °F.
Cut the chicken breasts into desired nugget size pieces.
In a bowl whisk egg together with spices. In another bowl use your hand to crush the flakes into a coarse crust meal.
Prepare two lined baking sheets. Then coat one chicken piece at a time in the egg mixture, and transfer directly to the crust meal and cover it completely before placing it on the baking stone. Repeat with all of the chicken nuggets. Then sprinkle with a little more salt before placing the chicken in the oven.
Bake for 15-20 min, depending on size. I gave mine 15 min and they were moist and crispy :)

Hot & Sweet Potato Fries

Scrub the sweet potatoes under running water (do not peel, it is where all of the good stuff is) remove the ends and use a sharp knife to slice them into long sticks 1cm thick (between ¼ and ½ ).
Make sure the sweet potato sticks are dry before transferring them onto a lined baking sheet. Add all of the oil and spices and use your hands to rub and mix all of it into the fries. Then you need to organize the fries a bit so they do not overlap each other – this is pretty important in order to get crispy fries.
Bake the fries for 30-40 minutes until golden and tender.

Pickled yoghurt dipping sauce

Use a sharp knife to chop the parsley finely. Then chop the pickled cucumbers semi fine, into a chunky texture.
Mix the yoghurt with all of the ingredients and season to taste. If your pickled cucumbers are not too sweet you could add a little honey if necessary.
Serve the fries and nuggets with a big dollop of dipping sauce and some fresh flat leaved parsley. Enjoy!

Notes

Crispy Chicken Nuggets w. Hot & Sweet potato fries & Pickled yoghurt dipping sauce
You are gonna make both chicken and fries in the oven. You could do it at the same time, since they require the same temperature, but I actually prefer to make the fries first and then baked the chicken afterwards and then just heat the fries for 2 min before serving. Otherwise you could risk that both fries and nuggets get soggy due to all of the steam in the oven, and that is just a NO-GO!

Nutrition