Crispy Baked Chicken Nuggets

Method: Oven-Bake

Ingredients

CHICKEN

250g of minced chicken

BREADING

1 cup cornflakes (crushed)

1/2 tsp minced garlic flakes

1/2 tsp paprika power

1/4 tsp Himalayan salt

2 tbsp olive oil

YOGURT DIP

1 cup plain yogurt

1/4 tsp Himalayan salt

Preheat the oven to 220°C.
Mix the crushed cornflakes, minced garlic flakes, paprika powder and Himalayan salt together until evenly combined. Drizzle the olive oil over the cornflakes mixture and mix until the cornflakes are coated in olive oil. The cornflakes should look like damp sand.
In a separate bowl, mix the yogurt and Himalayan salt together which will be used to coat the chicken nuggets.
Shape the minced chicken meat into ‘balls’ of nuggets (sizes of your preference). Dip each nugget into the yogurt dip and roll it in the seasoned cornflakes mixture until it is fully coated. Place each coated nugget onto the baking sheet in a tray.
After all nuggets are fully coated, put the baking tray into the oven and bake for 23-25 minutes or until the cornflakes is browned on the edges.
Remove the nuggets from the oven and cool them for 5 minutes. Serve with your favourite dip. I went with salsa dip!