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🍽️ Crispy Chicken Nuggets with Flake Crust

249 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp rapeseed oil
• 200 g yogurt (1.5% fat)
• 2 garlic cloves
• 1 small lemon
• 60 g ketchup (4 tbsp)
• salt
• pepper
• 1 tsp paprika powder (mild sweet)
• 600 g chicken breast fillet
• 150 g spelt flakes (small flakes)
• 90 g unsalted peanuts (6 tbsp)

Instructions

1. 1. Mix the oil and yogurt in a bowl until the mixture is smooth.
2. 2. Peel the garlic and press it directly into the yogurt mixture using a garlic press.
3. 3. Cut the lemon in half and squeeze it.
4. 4. Take one tablespoon of lemon juice and stir it into the yogurt mixture along with the ketchup.
5. 5. Season the marinade with salt, pepper, and paprika powder.
6. 6. Wash the chicken fillets and pat them dry with a kitchen towel.
7. 7. Cut the chicken meat into pieces approximately five centimeters in size.
8. 8. Mix the chicken pieces thoroughly with the yogurt marinade.
9. 9. Place the marinade in the refrigerator for half an hour to let the flavors infuse.
10. 10. Put the spelt flakes and the peanuts into a resealable freezer bag.
11. 11. Crush the nuts and flakes in the bag into small pieces using a rolling pin.
12. 12. Take the chicken pieces out of the marinade and let them drain briefly.
13. 13. Roll the chicken pieces in the crushed flake-nut mixture until they are completely covered.
14. 14. Line a baking tray with baking paper.
15. 15. Distribute the breaded chicken pieces evenly on the tray.
16. 16. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
17. 17. Bake the nuggets for about ten minutes in the preheated oven.
18. 18. Carefully turn the chicken pieces.
19. 19. Bake them for another ten to twelve minutes until they are golden brown and crispy.

Nutrition per serving

• kcal: 249
• Protein: 29 g · Fett/Fat: 11 g · Carbs: 6 g