Finger-Lickin' Chicken with Cheesy Dip
Submitted by hildredi
Homemade chicken nuggets with ground breast meat, cheddar cheese, and thyme get breaded and fried golden, served with creamy chive-spiked dip.
YIELD
12 servingsPREP
25 minCOOK
15 minREADY
40 minThese nuggets are homemade fast food that actually tastes like chicken.
Grind chicken breast until fine (food processor makes this easy), mix with grated cheddar, thyme, and breadcrumbs until it holds together, then shape into walnut-sized nuggets with floured hands. Dip each in beaten egg, coat with more breadcrumbs, and fry in batches until golden and cooked through. The cheesy dip comes together while they fry: cream cheese, mayo, and fresh chives blended smooth.
Cut one open after frying to make sure the center isn’t pink before serving.
Kitchen Tips
- Process chicken until finely minced for nuggets that hold together
- Chill shaped nuggets for 15 minutes before breading for easier handling
- Maintain oil temperature at 170°C/325°F for even cooking
- Always cut one nugget in half to check for doneness before serving
Ingredients
Directions
Cut up the chicken breasts, place in a food processor or mincer and process until finely minced. Transfer to a large bowl.
Add the thyme, cheese and 50g of the breadcrumbs. Mix well, seasoning lightly with salt and freshly ground black pepper.
Using floured hands, shape the mixture into about 20 walnut-sized nuggets.
Pour the beaten egg on to a plate and sprinkle the remaining breadcrumbs on to a second plate. Dip the chicken nuggets in the egg, then coat with breadcrumbs.
Heat the oil in a deep fat fryer or deep pan until the temperature reaches 170C/325F or until a cube of bread dropped in the hot oil browns in 30 to 40 secs. Fry the nuggets in 3 batches, for 5 minutes each. Drain on kitchen paper. To make sure the chicken is thoroughly cooked, cut a nugget in half after frying, and check that the meat is no longer pink in the middle.
To make the cheesy dip, mix all the ingredients together until smooth. Garnish the nuggets with mustard and cress, and serve with the cheesy dip in a separate bowl garnished with chives.
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