Chicken nuggets in a crispy coating with chilli and mango chutney

Chicken nuggets in a crispy coating with chilli and mango chutney

Bio
Meat
My Organic Alnatura Recipes
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Preparation time
35min
Serving(s)
4

Photo source: Alnatura

Ingrédients

4
chicken legs
2
eggs
200
g unsweetened cornflakes
50
g coconut chips
100
g wheat flour type 405 (all-purpose)
5
tbsp ghee
1
red chilli pepper
1
jar Alnatura mango chutney
Fresh parsley
Sea salt, pepper

Cut the chicken meat off the bone with a knife. Cut into bite-sized pieces and season with salt and pepper.

Whisk the eggs. Put the cornflakes and coconut chips in a plastic bag and crush with a rolling pin.

Dip the chicken pieces first in the flour, then in the egg and finally in the cornflakes and coconut chips mixture.

Melt the ghee in a frying pan and cook the chicken nuggets for 3 minutes on each side until golden-brown.

Drain briefly on kitchen paper. Finely chop the chilli pepper and the parsley.

Stir both into the mango chutney and serve with the chicken nuggets. 

Enjoy your meal!

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