Chicken Nuggets

WITH CILANTRO DIPPING SAUCE

The crispy texture and nostalgia factor of these yummy bites are sure to delight your guests. These tasty morsels can be made a few hours ahead and reheated but they’re at their best straight out of the fryer.

DIPPING SAUCE

1 cup (250 mL) packed fresh cilantro ½ cup (125 mL) packed fresh parsley 5 cloves garlic

¾ cup (175 mL) vegetable oil

2 tbsp (30 mL) red-wine vinegar ¼ tsp (1 mL) salt

CHICKEN

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) salt plus more for seasoning 3 eggs

1½ cups (375 mL) dry bread crumbs

½ cup (125 mL) sesame seeds

3 to 4 chicken breasts, 2 lbs (1 kg) in total Vegetable oil, approx. 8 cups (2 L) for frying or ¼ cup (60 mL) for baking

1 Prepare sauce by whirling cilantro and parsley in a food processor. With motor running, drop in garlic cloves. Slowly pour in oil in a slow steady stream. Whirl in vinegar. Season with salt. Sauce will keep well, covered and refrigerated for at least 12 hours.

2 For coating, place flour and salt in a shallow dish. Beat eggs in a separate shallow dish. In another shallow dish, stir bread crumbs and sesame seeds.

3 Cut chicken into 1½ to 2-inch (4 to 5-cm) chunks. Season with salt, if you like. Working with a few pieces at a time, dip and coat in flour then egg. Next, coat in sesame-bread crumb mixture. Set on a parchment-lined baking sheet. Repeat until all chicken is coated.

4 To fry, fill a deep fryer or large deep pot with 2 inches (5 cm) of oil. Set over medium-high. Heat until a thermometer reads 350°F (180°C). Working in batches, carefully add chicken. Cook about 6 pieces at a time. Adjust heat as needed to maintain temperature. Fry until deep-golden and chicken is cooked through, 5 to 7 minutes. Remove to a paper-towel-lined baking sheet. Serve immediately.

5 To bake, preheat oven to 400°F (200°C). Arrange dipped chicken pieces over 2 parchment-lined baking sheets. Brush all sides with oil. Bake until chicken is crisp and cooked through, 20 to 22 minutes.

6 If making ahead, cool completely. Cover and refrigerate for up to 8 hours. Reheat by preheating oven to 375°F (190°C). Bake cooked chicken on a baking sheet until crisp and warm, about 8 minutes.

7 Serve hot nuggets with dipping sauce. Makes approximately 36 nuggets and 1 cup (250 mL) sauce

WHAT TO SERVE

Origin Aromatic Sparkling Wine VQA LCBO 493304, 250 mL, $5.95

Codorníu Brut Clasico Sparkling Cava LCBO 215814, $13.95