Crispy Cornflake Nuggets

Ingredients

• 4 x chicken breast
• 2 dl kefir
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tbsp sriracha
• 1 ½ l corn flakes
• 45 g parmesan
• ¾ tsp chili flakes

Method

1. Mix the kefir (you can also use cultured milk), spices and sriracha sauce. Salt and pepper to taste.
2. Cut the chicken fillets into bite-sized nugget pieces and mix the chicken with the marinade. Let rest for 2-3 hours, or preferably overnight if you want!
3. Measure out about 1.3-1.5 L of cornflakes (this varies depending on the number of portions you have chosen) which you process in a food processor, blender or stick blender until you get crumbs. There can be a few slightly larger pieces left for a little extra crunch! Mix the cornflakes crumbs well with grated parmesan and chili flakes
4. After the chicken has been left in the marinade, you take one by one out of the bowl, and turn it into the breading. Place them on food paper or baking paper. When you have finished breading all the chicken, find a large wok or a pot which you fill up until it covers about 4-5 cm with oil
5. Before you start frying: - Check that the wok or pot is safe and stable on the hob. - Never leave the kitchen when heating the oil or when the oil is hot. - Never put in more than a half-full pot of oil - Turn the heat to medium if the temperature is too high. - Place the food carefully in the oil. - Have a lid readily available to smother the flames in the event of an accident. NEVER EXTINGUISH WITH WATER!
6. Use a wooden spoon and put into the oil, when it is hot enough the oil will start to bubble around the spoon.
7. Be careful!
8. Put in 4-5 pieces at a time and cook them until they become golden and firm. Turn them over along the way. Feel free to try with a couple of pieces first, to get an overview of how long they should stay in the oil.
9. When they are done, place them on kitchen paper so that the oil drains off the nuggets.
10. Serve with dip and a good coleslaw, or in a taco with fresh veggies.