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MARILOU’S BAKED CHICKEN NUGGETS WITH 3 DIPPING SAUCES

3 X PAR JOUR croquettes DE POULET au four

In collaboration with
Trois fois par jour

Breasts Appetizers / tapas Oven Cocktail hour
6 and more Portions
10 min Prepping
25 min Cooking
Recipe Easy

Ingredients

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  • 1 tbsp. + ¼ cup all-purpose flour
  • 2 eggs, beaten
  • 2 tsp. onion powder
  • ¼ tsp. salt
  • 1 ¼ cups plain or Italian seasoned breadcrumbs

SWEET AND SOUR SAUCE

  • 2 tbsp. soy sauce
  • 2 tbsp. ketchup
  • 2 tsp. honey

DIJONNAISE CURRY SAUCE

  • ¼ cup mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tsp. curry powder

AVOCADO AND TARRAGON SAUCE

  • 1 ripe avocado
  • Juice of ½ lemon
  • 1 tbsp. fresh tarragon, chopped (or 1 tsp. dried tarragon)

Directions

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  1. Preheat oven to 400°F with rack in middle position. Line a baking sheet with parchment paper and set aside.
  2. Cut the chicken breasts into large slices, then into nuggets about 3 cm x 3 cm.
  3. Place chicken in a large bowl, top with 1 tbsp. flour, and combine. Set aside.
  4. In another bowl, whisk the eggs with ¼ cup flour, onion powder, and salt to make a batter.
  5. Pour the batter over the chicken and mix well to coat.
  6. Then pour the breadcrumbs over the chicken and stir well.
  7. Place nuggets in a single layer on the baking sheet, making sure they are all evenly coated with breadcrumbs.
  8. Bake for 20 to 25 minutes depending on size.
  9. In the meantime, mix the ingredients for the sauce of your choice. For the avocado sauce, mash the avocados using a fork or in the blender.
  10. Serve the chicken nuggets with the sauce.