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These irresistibly crisp chicken nuggets deliver delicious flavor and plenty of crunch in every bite. The dipping sauce makes them sensational. Enjoy as an entrée or a second-choice main dish. Kids of all ages love them. (Aren’t we all kids at heart?! My father still says “Ich bin oichet a mammeh’s kind!”)
1/2 cup plain soy milk
1/2 tablespoon vinegar
1 and 1/2 pounds (700 grams) skinless, boneless chicken cutlets, cut into 40 or so pieces
3 and 3/4 cups cornflakes or 1 and 1/3 – 1 and 1/2 cups Gefen Cornflake Crumbs
1 teaspoon paprika
1/2 teaspoon sugar (optional but recommended)
1/4 teaspoon salt
1/2 cup mustard
1/4 cup Gefen Honey
1/2 teaspoon fresh or 1 cube Dorot Gardens Frozen Ginger or 1/4 teaspoon dry ginger
Mix the soy milk with vinegar and let sit for a few minutes (it curdles and takes on the texture of buttermilk). Combine this with the chicken in a bag or bowl. Marinate for 30 minutes (this makes them soft and juicy). Drain if necessary.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
Process the cornflakes in the food processor using the metal blade until they are finely chopped. Mix in the paprika, sugar and salt. Combine the chicken cutlets with the seasoned cornflake crumbs, coating well. Spray a pan with baking spray or oil or line it with baking paper. Bake the coated chicken for 15 minutes or until it is done.
Combine the mustard, honey, and ginger in a bowl. Serve this sauce with the chicken pieces.
Serves 8 (each serving 5 pieces)
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Extra Crispy Chicken Nuggets with Mustard Dipping Sauce Can I substitute the soya milk and use almond milk instead?
Yes, you can substitute almond milk for soy milk. Enjoy!
yes- just make sure it is unsweetened and not vanilla flavor.