Colorful Chicken Nuggets with Cornflake Crust and Paprika Dip

Crispy oven-baked chicken nuggets with a cornflake crust, served with a mild paprika yogurt dip and colorful vegetable sticks. Ideal for kids who like to eat with their fingers.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g chicken breast fillet
• 100 g cornflakes (unsweetened)
• 50 g wheat flour
• 2 Stück eggs
• 1 TL sweet paprika powder
• 1 TL salt
• 1 Prise pepper
• 2 EL cooking oil
• 250 g plain yogurt
• 1 Stück red bell pepper
• 1 Bund chives
• 2 Stück carrots
• 1 Stück cucumber
• 1 Stück yellow bell pepper

Method

1. Preheat the oven to 220 °C top and bottom heat and line a baking tray with baking paper.
2. Cut the chicken breast fillet into strips about 4 cm long and finger-thick, and season them with the salt, the pepper and the paprika powder.
3. Put the cornflakes in a deep plate and crush them coarsely with your hands so that fine crumbs form.
4. Put the flour in a second flat plate and beat the eggs in a third plate.
5. Coat each chicken strip first in the flour, then dip it in the egg and finally roll it evenly in the cornflakes.
6. Place the coated strips on the tray with some space between them, drizzle them with the cooking oil and bake for 15 to 18 minutes until golden brown and the meat is cooked through.
7. For the dip, finely dice the red bell pepper, cut the chives into fine rolls and mix both with the yogurt and a pinch of salt.
8. Peel the carrots, clean the cucumber and the yellow bell pepper, cut everything into sticks and serve with the dip and the warm nuggets.