Breaded Chicken Nuggets with Corn 
Serves 4
Preparation time: 20 minutes + resting time: 10 minutes
Ingredients
500g chicken cutlets 100g corn kernels (canned, drained)
2 eggs
60g flour
120g fine breadcrumbs
1 tsp salt
1/2 tsp sweet paprika
1 tsp herbes de Provence Freshly ground pepper
4 tbsp. 1 tbsp neutral oil (sunflower or grapeseed)
Preparation Steps
Cut the chicken
• Cut the cutlets into large cubes or sticks (≈ 3 cm).
Prepare the breading
• Mix the flour, salt, pepper, and paprika on a plate.
• Beat the eggs in a bowl.
• In a third plate, mix the breadcrumbs and herbes de Provence.
Stir in the corn
• Roughly chop the corn kernels and mix them with the breadcrumbs.
Bread the pieces
• Coat each piece of chicken in flour.
• Dip it in the beaten egg.
• Finally, roll it in the cornbread coating, pressing down to ensure it adheres well. • Place them on a plate and refrigerate for 10 minutes to set the coating.
Cooking
• Heat the oil in a large skillet over medium-high heat.
• Cook the nuggets for 3–4 minutes on each side, until golden brown and crispy.
• Drain them on paper towels.
Tip for making this recipe easier
Prepare the nuggets the day before (up to the resting stage): simply cook them directly the next day; the coating will remain perfect!
Ingredient swaps
Replace the corn with fresh or frozen peas for a greener and equally crispy version.
Cooking tip
For maximum crispiness, change the oil between each batch: keeping the oil hot and clean ensures a light, golden crust.
Breaded Chicken Nuggets with Corn
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