List of Ingredients
- 2 of whole chicken breasts without skin
- 1 LB. of milk
- 7 OZ. of whole-wheat flour
- 7 OZ. of corn flakes
- 2 of eggs
- Chili powder
- Paprika
- Garlic powder
- Turmeric
- Ginger powder or fresh ginger
- Peanut oil
- Salt
- 7 OZ. of green and red tomatoes
- 5 OZ. of mayonnaise
- 5 OZ. of greek yogurt
- 4 of asparagus
- 1 of lime
- Mint
- Salt
- Extra-virgin olive oil
Method
To make the chicken nuggets with cornflakes: Cut the two chicken breasts into 6-8 pieces. Transfer them to an oven dish and season with salt, 1 teaspoon turmeric, 1 teaspoon paprika, a pinch of red chili pepper and garlic powder and 1 teaspoon powdered ginger or a small piece of fresh ginger (10-12 g).
Add 9 oz milk and let marinate for 1 hour in the fridge. Prepare the batter: Mix the eggs and flour, then dilute with the remaining milk. Drain the chicken pieces from the marinade and pass them first in the batter and then in the roughly crumbled corn flakes. Fry the chicken in plenty of hot peanut oil for 7-10 minutes over medium heat, depending on the size.
To make the side dish: Cut the tomatoes into quarters. Clean the asparagus and slice finely into ribbons using a mandolin slicer or a potato peeler. Season the vegetables with oil, salt and some mint leaves. Mix the mayonnaise with the greek yogurt, the grated rind of 1 lime and its juice. Serve the crispy fried chicken with the vegetables, accompanying both with the mayo sauce!