Chicken Nuggets With Smoked Paprika And Anchovy Mayo
This recipe will guide you through creating delicious, crispy chicken nuggets served with a flavorful anchovy-infused mayo. The chicken is coated in a light, crunchy batter and fried until golden and crispy, while the mayo adds a tangy and savory element to the dish. It's a perfect combination of textures and flavors that will surely satisfy your cravings for a tasty treat.
— Constant Cookbook
Ingredients
- 3 free-range egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 lemon
- 10 salted anchovy fillets
- 1 tbsp smoked paprika
- 500ml/18fl oz vegetable oil
- vegetable or sunflower oil
- 200g/7oz semolina
- 100g/3½oz tapioca
- ½ tsp bicarbonate of soda
- 330ml/11fl oz sparkling water
- 4 skinless chicken breasts
- pinch cayenne pepper
- pinch sea salt
Instructions
- For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor.
- With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise.
- For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- In a large bowl, mix together the flours and the bicarbonate of soda.
- Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter.
- Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter.
- Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes.
- To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside.
Cook Time
10M
Prep Time
PT30M
Yield
Makes 12-16
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