Preparation time: 20 minutes
Recipe for: 4 persons
Chef Francesca Bencivenga
For the dough:
1 lb chicken • 2 slices bread • 2 oz fresh onion • 1 pinch garlic without soul • 1 pinch salt • 1 pinch pepper • 1 tablespoon extra-virgin olive oil
For the batter:
grated bread •1 ½ cup milk • 1 cup leaven flour • 1 egg • 1 teaspoon extra-virgin olive oil
Cut the chicken into medium size cubes. Be careful and remove completely the fat and cartilages from the cubes. Meanwhile, put the onion, garlic and bread in a mixer and grind them. Add the chicken cubes to the mix in order to obtain a smooth mixture.
Beat together the egg milk and oil in a bowl. Mix the flour to obtain a batter.
Dip each chicken cubes in the batter. Dredge every battered piece in the grated bread.
Place the chicken cubes on a baking sheet. Bake at 536°F for 20 minutes or until golden. Turn the nuggets upside down after 10 minutes.
Serve it hot with lime slices and chopped parsley.