Annabel Karmel's crispy sweet chilli chicken fingers
recipe
Annabel Karmel's crispy sweet chilli chicken fingers
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For children aged 1+. Suitable for home freezing before cooking
Ingredients
- 2 chicken breasts (250g/9oz), cut into eight strips each
- Marinade
- 200ml/8fl.oz buttermilk
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 small clove garlic, crushed
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Crispy coating
- 150g/6oz bag sweet chilli crisps
- 25g/5 tbsp grated Parmesan
- 4 tbsp flour
- 1 large egg
- Slightly spicy tomato sauce
- 2 tbsp tomato ketchup/sauce
- 1/2 tsp sweet chilli sauce
Serves:
4
Preparation:
35
Total Time:
35min
Directions
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- To make the nuggets, put the ingredients for the marinade in a large bowl and stir together until well mixed. Coat the chicken in the marinade and leave for at least one hour. Put the crisps into a large plastic bag and scrunch with your fingers until they become small crumbs. Pour the crumbs onto a large plate and mix in the Parmesan.
- Put the flour in a bowl and mix in a little pepper. Beat the egg in a bowl together with a tablespoon of cold water. Dip the chicken in the flour, egg and then the crumbs.
- Arrange the chicken on a baking sheet (no need to grease) and bake in the oven for minutes (urn the chicken over halfway through the cooking time).
- To make the dipping sauce, simply mix together the ketchup, sweet chilli sauce and lime juice in a small bowl. Allow the chicken to coolslightly before eating and serve with the dipping sauce or ketchup.
Source: The Annabel Karmel Cookbook (Winter & Christmas Edition)
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