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Chicken bites "house" way nuggets

To each his classics: hen with rice for some, nuggets for others!

  • Difficulty level  - Easy
  • Cost - Affordable
  • Preparation time  - 50 min
  • Cooking time  - 13 min


  • 300 g Chicken breast
  • 1 clove Garlic
  • 1 Onion
  • 1 C. soup Fresh chopped coriander
  • 1 square Fresh cheese (Kiri, bursin with herbs ...)
  • 1 Egg
  • 3 cl Liquid cream
  • 1 pinch Spice of your choice: curry, ginger, ras-el-hanout
  • Salt and pepper
  • For breadcrumbs
  • 2 eggs
  • 100 g Flour
  • 200 g breadcrumbs
  • 50 g Mustard sesame seed
  • 40 cl Frying oil
  • For raita sauce
  • 1 Cucumber
  • 1/2 boot Mint
  • 1/2 boot Coriander
  • 3 Whole milk yoghurt
  • 1 C. soup Fresh cream
  • Espelette pepper
  • Salt


  • Stuffing: cut 100 g diced chicken breast. Book. Cut the onion into pieces. Deglaze the garlic. Chill out the coriander.
  • Put the rest of the chicken breasts, onion, cheese, egg, spice, garlic and cilantro in the mixer bowl. Mix very finely to obtain a sticky stuffing.
  • Add the cream. Pour into a salad bowl, add the diced chicken. Add salt and pepper.
  • Spread this stuffing on a sheet of food film, form rolls 3 cm in diameter. Roll them tight. Close the ends tightly.
  • Slip the rolls into a pot of boiling water and let them simmer for 10 minutes. Drain. Let them cool to room temperature, remove the film and cut into large pieces.
  • Bread: Pour the flour into a bowl. In a second bowl, beat the omelette eggs with the mustard. Mix the breadcrumbs and sesame in a third. Pass the chicken bites in the flour, pat them to remove the excess. Pass them in the egg then in the breadcrumbs, and again in the egg and breadcrumbs.
  • Heat the oil in a frying pan or fryer. Brown the nuggets for 2 to 3 minutes until they are golden brown on the surface. Drain and sponge on paper towels.
  • Raita sauce:  cut the cucumber into small cubes after removing the seeds. Let them disgorge 1 hour in a colander with a pinch of salt.  
  • Squeeze them in your hand to eliminate as much water as possible. 
  • Mix yogurt, cucumber, crème fraîche, chopped mint and coriander. Add 3 pinches of Espelette pepper. Add salt.
  • Serve hot nuggets with raita sauce and a salad.

A recipe created by Pauline Unger for The Chef's Workshop.

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