Cyril Lignac reveals his recipe for chicken nuggets, barbecue sauce and paprika chips and it looks delicious – Femina version

Here is the recipe for chicken nuggets, barbecue sauce and paprika crisps, from Cyril Lignac:

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients for 4 persons :

  • 4 chicken breasts
  • 100g of flour
  • 3 egg whites
  • 100g mashed muslin flakes
  • 4 Bintje potatoes
  • paprika powder
  • ¼ white cabbage, grated or finely chopped
  • 1 carrot, peeled and grated
  • 1 new onion, washed and thinly sliced
  • 1 teaspoon of wine vinegar
  • 1 lemon juice
  • 50g homemade mayonnaise
  • 2 teaspoons of mustard
  • 150g ketchup
  • 150g of water
  • 60g brown sugar
  • 30g white balsamic vinegar or white wine vinegar
  • 1 onion, peeled and mashed
  • 2 g red tabasco
  • sunflower frying oil / olive oil
  • fine salt and freshly ground pepper

In a casserole dish with a lid, pour all the barbecue sauce ingredients such as ketchup, water, sugar, vinegar, mashed onion, season with salt and then add a little red tabasco. Cover with aux and cook over medium heat for at least 30 minutes so that the mixture reduces.

In a bowl, mix the mayonnaise with the wine vinegar, lemon juice, mustard, a tablespoon of olive oil, add the white cabbage, grated carrot and onion, season with salt and freshly ground pepper. Keep the coleslaw cool.

Heat the fryer to 190 ° C.

Cut the potatoes into chips using a mandolin (or a peeler if you do not have one), rinse them in clear, cold water and place them in a clean cloth. Immerse the crisps in hot oil one by one to prevent them from sticking together. When they are golden, take them out with a skimmer and place them on a sheet of absorbent paper. Salt and sprinkle with a little paprika powder.

Keep the fryer aside, warm.

Pour the flour into a plate. In a second plate, pour the egg whites. In a third plate, pour the mashed mash flakes with the breadcrumbs. Cut the chicken pieces and. Bread them in the flour, then in the egg whites and finally in the flake-breadcrumb mixture.

Dip the nuggets in the fryer until they color and then drain them on a sheet of paper towel. Salt.

Serve the chicken nuggets with the crisps, barbecue sauce and coleslaw in a separate ramekin.

> Also to discover: Cyril Lignac reveals his risotto recipe with green asparagus with orange, marinated salmon and it makes us want

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