INGREDIENTS

FOR THE NUGGETS
2 boneless skinless chicken breasts cut into cubes
1 tsp salt
1/3 tsp freshly ground black pepper
½ tsp smoked paprika
¾ tsp onion powder
1/3 tsp sumac
½ tsp honey
1 ½ tsp Dijon mustard
3 tbsp olive oil
100 ml milk
1 large egg
200 gr oats or 200 gr regato cheese
FOR THE SANDWICHES
Brioche buns
Baked chicken nuggets
½ iceberg salad
3 sliced tomatoes
180 gr parmesan cheese
Mustard sauce (3 tbsp Greek yogurt with 2 tsp Dijon mustard)

INSTRUCTIONS

1.In a medium sized bowl whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and sumac. Add honey mustard, milk, olive oil and whisk until completely combined. Set aside.
2.Dip chicken breasts into the marinade bowl for at least 2 hours or overnight.
3.Line a baking sheet with non stick paper.
4.Dip each chicken cube into the egg mixture, and then use a tong to grab each chicken nugget and toss into the oats or grated cheese.
5.Transfer to the baking sheet.
6. Grill the chicken nuggets over medium heat for maximum 20 minutes.
7.Serve warm with a dipping sauce if desired.
8.FOR THE SANDWICHES
9.Cut in half the brioche bun and spread the sauce. Add 3 tomato slices, 3 nuggets, grated parmezan and iceberg leaves.
10.Enjoy.

Notes

  1. I usually marinate chicken nuggets overnight and bake them the next day.
  2. You can bake chicken nuggets skipping batter. They are as good as with batter.
  3. Click for the brioche buns recipe.

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