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
less than 30 mins
less than 10 mins
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
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.
With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise.
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.)
In a large bowl, mix together the flours and the bicarbonate of soda.
Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter.
Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter.
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.
To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside.