Jono & Jules do food & wine

All they want to eat is chicken nuggets – at least you know what’s in this version and they’re baked in the oven. Little wins!

Chicken dippers – serves 3 to 4

• rapeseed oil spray
• 90g panko breadcrumbs
• 500g chicken breasts, cut into 1½ cm strips
• ¼ tsp fine sea salt

FOR THE BATTER:

• 1 egg
• 1 tbsp mayonnaise
• 1½ tbsp Dijon mustard
• 2 tbsp plain flour
• ½ tsp fine sea salt
• ¼ tsp pepper

Heat the oven to 200C/180C fan.

Spread the panko breadcrumbs onto a baking tray, spray with oil and bake for 7 minutes or until golden, then transfer to a bowl.

Get a grill pan and spray the metal rack with oil.

Put the batter ingredients in a bowl and whisk with a fork to combine. Add the chicken and toss to coat in the batter.

Pick the chicken pieces up with tongs and put into the breadcrumb bowl. Sprinkle the surface with the breadcrumbs and press with your fingers to make sure they stick. Transfer the breadcrumbed chicken to the metal rack and repeat until the chicken is all coated.

Spray the chicken pieces generously with oil, and sprinkle with salt. Bake for 15-20 minutes until cooked through.

Serve with ketchup or mayonnaise.

(Original recipe from Recipetineats Dinner by Nagi Maehashi, Pan Macmillan, 2022.)