Chicken nuggets
Chicken nuggets from the Big Green Egg? Delicious! And they are also very easy to make on this kamado. For these crispy chicken pieces, it’s important to use good quality chicken and you should preferably let it marinate for an hour. This gives the chicken extra flavour and, thanks to the lime juice in the marinade, the chicken also becomes more tender. Then give the chicken pieces a nice crispy coating and fry them in the skillet in your Big Green Egg. The result? Delicious chicken bites. A great recipe for kids, but also a wonderful homemade snack for a party.
INGREDIENTS
Chicken
3 corn-fed chicken fillets
75 ml vegetable oil
curry mayonnaise or sauce of your choice
Marinade
1 lime
1 tsp onion powder
½ tsp garlic powder
½ tsp paprika powder
½ tsp Madras curry powder
½ tsp mustard powder
Crispy coating
50 ml water
50 g flour
125 g panko (Japanese breadcrumbs)
IN ADVANCE
Cut each chicken breast into 6 to 8 pieces, in the shape of chicken nuggets.
For the marinade, halve the lime and squeeze out the juice. Mix with the other marinade ingredients in a bowl.
Mix the chicken pieces into the marinade and put them in the fridge for about 1 hour.
METHOD
Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 200°C. Place a skillet on the grill as you heat the kamado to the right temperature.
Meanwhile, for the crispy coating, mix the water and flour in a bowl; make sure there are no lumps. Sprinkle the panko on a deep plate.
Roll the marinated chicken pieces first through the flour mixture and then through the panko.
Heat the vegetable oil in the skillet. Add the chicken pieces and fry for 2-3 minutes per side until golden brown and cooked through. Close the lid of the EGG after each step.
Scoop the chicken pieces out of the skillet and let them drain on a plate lined with kitchen paper.
Serve the chicken nuggets with curry mayonnaise or sauce of your choice.
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