4 port.

Chicken Nuggets:

800gram chicken fillet (cut into 3 parts)

2 eggs
2 dl flour
2 dl breadcrumbs
2 tsp Italian herb spice
1 tsp salt
4 tbsp vegetable oil

Sweet potato fries:
2 sweet potatoes
3 tbsp olive oil
salt and pepper
3 tbsp potato flour

Herb dip:
250 gram greek yogurt
3 tbsp fresh pressed lemon juice
2 tbsp chopped chives
2 tbsp chopped parsley
2 tbsp chopped coriander
1 tbsp chopped mint leaves
salt and pepper


Chicken nuggets:

  1. Pre-heat the oven to 180 C and line a baking tray with parchment paper.
  2. Set up 2 plates and 1 bowl. Beat the eggs in the bowl and add breadcrumbs on one plate and flour mixed with salt, pepper and Italian herb spice on the other plate.
  3. Salt and pepper the chicken. Then place several of the chicken strips into the seasoned flour. Toss to coat. Then dip the chicken to the beaten eggs and then to the breadcrumbs and coat the pieces well.
  4. Add the chicken pieces on the baking tray and bake in the oven for about 15 minutes. (During the time you can prepare the sweet potato fries).
  5. Before serving, fry them in a pan with oil for 1-2 minutes until the nuggets get that golden look.

Sweet potato fries:

  1. Pre-heat the oven to 225 degrees. Line a baking tray with parchment paper. Wash the sweet potatoes and cut them into strips.
  2. Put them into a bowl, add olive oil, salt and pepper and mix everything together.
  3. Pour over the potato flour and mix gently with your hands.
  4. Line them on the bakery tray and place them in the oven for about 20-30 minutes.

Herb dip:

1. Combine all the ingredients and place in a bowl to serve.

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