500 g chicken, fillets breast, cut into thinner fillets
olive oil, for frying
For the marinade
500 g strained yogurt
2 teaspoon(s) paprika, sweet
thyme, dry
For the breading
250 g all-purpose flour
200 g dry breadcrumbs
3 eggs
For the mayo-honey sauce
2 tablespoon(s) mustard
2 tablespoon(s) honey
1 tablespoon(s) olive oil
140 g mayonnaise


1.Cut the chicken into pieces. Season with salt and pepper and place in a large bowl.
2.Add 500 g yoghurt, 2 teaspoons paprika and dry thyme and mix until completely coated. Cover bowl with plastic wrap and refrigerate for 2 hours or overnight.
3.When ready, remove the chicken pieces from the marinade and put them in a baking pan.
4.Prepeare 3 separate bowls. Add 250 g flour to the first bowl. Add 3.eggs, salt and pepper to the second bowl, and lightly beat them. Add 300 g panko bread crumbs to the third bowl.
5.First, dredge the chicken in the flour mixture, making sure it is properly coated.
6.Then dip them into the egg mixture with a slotted spoon.
7.Lastly dredge them in panko breadcrumbs, until completely coated.
8.Pour a generous amount of sunflower oil into a deep pan. Heat over medium to high heat until it reaches 170* C (338* F).
9.Fry the chicken fillets in the oil, until crispy, golden brown and cooked through.
10.When ready, transfer to a serving platter lined with kitchen paper.
11.To make the honey-mayo sauce, add 1/2 cup mayonnaise, 2 tablespoons mustard, 1 tablespoon oil, 2 tablespoons honey, a pinch of salt and a pinch of pepper in a bowl. Mix with a spoon until completely combined, smooth and creamy.
12.Serve the chicken nuggets with honey-mayo sauce and a nice green salad.

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