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Peanut butter
Peanut butter nuggets
Recipe
Serves 4:
500 g chicken fillets
150 g unsweetened corn flakes
3 tablespoons 100% peanut butter
2 eggs
2 tablespoons milk
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil
Preheat oven to 200°C
Place unsweetened cornflakes in a freezer bag and crush lightly with your hands to form crumbs. Pour the crushed corn flakes into a shallow bowl.
In a second bowl, combine the peanut butter, soy sauce, honey, garlic powder, paprika, salt and pepper. Add a tablespoon of water if necessary to obtain a slightly liquid consistency.
In a third bowl, beat the eggs with the milk until smooth.
Finally, prepare a little flour in a final bowl.
Cut the chicken into large pieces.
Dip each piece of chicken in the flour, then in the peanut butter mixture, until completely coated.
Then dip into the egg mixture, letting any excess drip off.
Finally, roll each piece of chicken in the crushed cornflakes, pressing lightly to adhere the cornflake crumbs to the chicken. Repeat for all chicken pieces.
Place the nuggets on a baking tray lined with parchment paper. Brush the chicken pieces lightly with vegetable oil to crisp them up.
Bake for 15-20 minutes, turning halfway through, until golden and cooked through.
Serve nuggets with sauces of your choice.
Menguy's little extra: For a touch of crunch in your recipe, use our Crunchy peanut butter!
