Start your meal with this nice plate: Chicken nuggets with smoked paprika and anchovy mayo
How to Make Chicken nuggets with smoked paprika and anchovy mayo
Preparation time:
less than 30 mins
Cooking time:
less than 10 mins
Serves:
Makes 12-16
Ingredients
For the mayo
- 3 free-range egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 lemon
- 10 salted anchovy fillets
- 1 tbsp smoked paprika
- 500ml/18fl oz vegetable oil
For the chicken nuggets
- vegetable or sunflower oil
- 200g/7oz semolina
- 100g/3½oz tapioca
- ½ tsp bicarbonate of soda
- 330ml/11fl oz sparkling water
- 4 skinless chicken breasts
- pinch cayenne pepper
- pinch sea salt
Method
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For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor.
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With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise.
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For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
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In a large bowl, mix together the flours and the bicarbonate of soda.
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Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter.
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Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter.
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Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes.
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To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside.
