Italian
Baked Chicken Nuggets with Yogurt Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
These crispy baked chicken nuggets are made with a unique breading of crushed corn cakes (gallette di mais) and baked at high heat to achieve a golden crust without deep frying. They are served with a refreshing Greek yogurt sauce flavored with green tomato, oregano, and a hint of vinegar.
- Cook
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- 1 pcsChicken BreastWhole chicken breast
- 3 pcsEggs
- FlourTo taste, for breading
- Gallette di MaisCrushed for breading; rice cakes or rusks can be substituted
- Greek YogurtFull-fat Greek yogurt
- 1 pcsGreen TomatoesGreen tomato, diced
- OreganoTo taste
- Olive OilDrizzle for sauce and optional brushing on baking sheet
- White VinegarA splash
- SaltTo taste
Method
- Slice the chicken breast into long, thin strips.
- Prepare three bowls: one with flour, one with beaten eggs, and one with crushed corn cakes (gallette di mais).
- Coat each chicken strip first in flour, then in egg, and finally in the crushed corn cakes, pressing well to adhere.
- Place the breaded nuggets on a baking sheet lined with parchment paper (optionally brushed with oil). Bake in a preheated oven at 230°C (450°F) for 20 minutes, turning halfway through, until golden and crispy.
- Meanwhile, prepare the sauce: dice the green tomato into small cubes. In a bowl, combine the Greek yogurt, diced tomato, oregano, a drizzle of olive oil, a splash of white vinegar, and salt to taste. Mix well.
- Serve the hot nuggets with the yogurt sauce on the side.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
