These skinny dippers are a complete revelation.
I’m not exaggerating when I say these are the best chicken nuggets I’ve ever had and they don’t have a greasy, heavy bready coating which lots of people don’t like.
They have a secret ingredient and like all the best secret ingredients you would NEVER be able to guess what it is.
I suppose I will have to tell you…it’s ground almonds!
I honestly think they make the nuggets far scrummier and you don’t have to faff around with whizzing up breadcrumbs…(yes, I am that lazy).
Pair them with the sweet potato fries for a delicious supper that the whole family will love.
It goes without saying, these are also incredibly quick and easy to make. Total winner in my book!
- 2 chicken breasts, cut into strips (or to make it even easier, buy the mini chicken fillets that are already cut into handy strips)
- 60 g ground almonds (I don’t actually tend to measure things like this, just guess – you will need about a large handful, the more you guess, the better you will get at it and the less you will need to use your scales which will speed the whole process up!)
- 2 eggs
- Pinch of paprika
- Sprinkle of dried herbs
- Salt and pepper
- 2 x lined baking trays
- Take two bowls. Crack two eggs into one of the bowls.
- Pour your almonds into the other bowl, season with salt and pepper, and add your paprika and dried herbs.
- Now, you are ready to start your little production line. Place your chicken on the left, then the bowl of eggs, then the almonds, and have the lined baking tray and the right.
- Try to use one hand to do this, its what the pro’s do…and that way if the phone rings or you need to itch your nose, which will inevitably happen once both your hands are covered in gunk, you are free to do so!
- Dip the chicken pieces in the egg, and then toss them in the almonds, make sure they’ve got a good coating and then place on the baking tray.
- Repeat until they are all done
- Move the chips down a shelf in the oven and put the skinny dippers on the top shelf
- The chicken should take about 25 mins, it should be nice and crispy when it’s done. But when the time is up, remove from the oven and cut one of the fattest ones in half to check that the chicken is cooked through, if not just pop it back in for a few minutes.
- Serve with lashings of tomato ketchup and mayonnaise
- I served mine with a green salad squeezed with lemon juice, and a sprinkle of salt and pepper and I chopped a gherkin and some parsley and stirred this through the mayonnaise….yum!
- 2 x sweet potatoes
- Drizzle of olive oil
- Salt pepper
- 2 x garlic clove
- First things first. Preheat the oven to 200C/425F/Gas mark 6
- Cut your sweet potatoes into chip shape pieces/ wedges
- Then arrange on a lined baking sheet (lining the baking sheet will make washing up much easier….and in my world anything that makes washing up easier is a winner)
- Drizzle with olive oil, they want to be glistening with olive oil not drowning otherwise they will not go crispy. Nobody wants a soggy chip.
- Crush 2 whole garlic cloves, no need to bother peeling the skin and throw these into the sweet potatoes.
- Sprinkle with a generous pinch of Maldon salt (I never use table salt, I prefer the texture and taste of a chunky rock salt) and give that pepper a grind.
- Pop into the hot oven – these will take about 30 mins to cook, check them half way through and give them a shuffle around to get them browning on both sides.
This recipe could also easily be done with fish strips.
Skinny dipper fish goujons.
Buy 2 skinless cod fillets and do exactly the same, but these will only need cooking for about 10 mins.
Serve newspaper wrap and a wooden chip fork and dare anyone to guess that these are not bad for you!