For a while now, you’ve been asking me through my group to make homemade chicken bites for our kids. Let’s be honest—most of the store-bought ones are a mix of various ingredients and not just simple chicken (with few exceptions).
Since your wish is my command, I created my own version! Marinated in kefir (for that extra juicy touch, though you can skip this step if you prefer), breaded without eggs, seasoned with spices and herbs, and coated in a super crispy crust. And alongside them, a deeeelicious sauce—what more could you ask for?
Chicken Nuggets!
Ingredients (egg-free, can also be made gluten-free)
For marinating (optional):
- 800g chicken breast fillet
- 500g kefir
- 12g Himalayan or Mesologgi salt
- Freshly ground pepper
- 1 tsp onion powder
For breading:
- Freshly ground pepper
- 3-4g salt (optional)
- 2 tsp mustard powder (optional)
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 2 tsp thyme
- 2 tsp paprika
- 1 tsp turmeric (optional)
- 2 tsp basil
- 200g unsweetened corn flakes or rusks (barley or Kythera)
- 300g all-purpose flour (or gluten-free flour for celiac disease)
For honey mustard sauce:
- 100g mayonnaise (find the recipe here)
- 10g mild mustard
- 15g honey
- A pinch of salt
- A pinch of garlic powder
Instructions
- Cut the chicken fillet into small bite-sized pieces and place them in a bowl with a lid. Add salt, pepper, and onion powder, then pour in the kefir. Mix well to ensure the chicken is fully submerged in the kefir. Cover and let it marinate in the refrigerator for 24 hours.
- The next day, follow these steps:
- In one food storage bag, add the flour.
- Prepare the breading mixture in another bag (blend all the breading ingredients, except the flour, in a blender until well combined).
- Have a deep bowl of water ready.
- Take a few pieces of chicken at a time (to avoid them sticking together), place them in the bag with the flour, seal, and shake to coat the chicken evenly.
- Quickly dip the floured chicken pieces in the water for just a moment (a quick dip), then place them in the breading mixture bag. Seal and shake well to coat them.
- Once coated, bake the chicken nuggets on parchment paper. You can bake them in a conventional oven at 180°C (350°F) until golden brown, or in an air fryer at 190°C (375°F) for 15 minutes without preheating, flipping them halfway through. Lightly spray with oil or butter (a spray bottle is ideal, but it’s fine without it too).
- Serve with your favourite side dish and, of course, the incredible honey mustard sauce (just mix all the sauce ingredients together and it’s ready!).
Good luck!
