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Parmesan chicken nuggets with three dipping sauces

Parmesan chicken nuggets with three dipping sauces

Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50



  • 4 slices (250g) white bread, crusts removed

  • 1 cup (300g) mayonnaise

  • 2 teaspoons basil pesto

  • 2 teaspoons wholegrain mustard

  • 1 tablespoon sweet chilli sauce

  • 1 1/2 cups (120g) grated parmesan

  • 2 eggs

  • 1/3 cup (50g) plain flour

  • 4 chicken breast fillets, cut into bite-sized pieces

  • Sunflower oil, to deep-fry

  • Lemon wedges, to serve


  • 01

    Preheat oven to 120°C. Bake bread on a tray for 15 minutes or until dry and crisp.

  • 02

    Meanwhile, divide mayonnaise among 3 small bowls, then stir the pesto into one, mustard into another, and chilli sauce into the third. Chill until required.

  • 03

    Break the bread up into large pieces, then pulse in a food processor with the parmesan to form fine crumbs. Transfer to a plate. Beat eggs in a shallow bowl. Spread flour on a separate plate and season with salt and pepper.

  • 04

    Dip the chicken first in flour, then egg and finally crumbs, pressing to coat well.

  • 05

    Half-fill a deep-fryer or large, heavy based saucepan with oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when the oil is hot enough.) In batches, deep-fry the nuggets for 3-4 minutes until golden and cooked through. Drain on paper towel and keep warm while you cook remaining nuggets. Serve with the dipping sauces, lemon wedges and a green salad if desired.



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