• Handpicked Wetherby

Chicken Lollipops

These chicken lollipops take simple chicken nuggets to a new level, as Bruno Loubet uses crunchy peanuts for the coating and serves with a herb mayonnaise and some refreshing watermelon. A great party snack for kids, these could also be taken on a picnic.

Snack | Easy | Serves 4 | 45 minutes

INGREDIENTS


CHICKEN LOLLIPOP

2 skinless chicken breasts

2 tbsp of flour

2 tbsp of skimmed milk

1 egg

5 tbsp of peanuts, finely chopped

1 pinch of salt

1 pinch of pepper

3 tbsp of vegetable oil


HERB MAYONNAISE

6 tbsp of mayonnaise

1/2 tbsp of chives, chopped

1/2 tbsp of parsley, chopped

1/2 tbsp of basil, chopped

1/2 tbsp of mint sauce


TO SERVE

1/2 watermelon, cut into 4 wedges

Shopping List

METHOD


Slice the 2 chicken breasts lengthways and then season with salt and pepper. Roll in the flour - making sure to cover all the meat

2 skinless chicken breasts

1 pinch of salt

1 pinch of pepper

2 tbsp of flour


Whisk the milk and egg together. Dip the chicken in the egg wash and then roll in the peanuts - making sure the chicken is fully coated

2 tbsp of skimmed milk

1 egg

5 tbsp of peanuts, finely chopped

Place a frying pan over a low-medium heat and add the oil. Once hot, cook the chicken until evenly coloured and cooked through

3 tbsp of vegetable oil

Pierce the chicken strips onto the skewers to create the lollipops. Set aside.

For the herb mayonnaise, chop all the herbs roughly. In a large bowl, combine the herbs, mayonnaise and mint sauce and mix well

6 tbsp of mayonnaise

1/2 tbsp of chives, chopped

1/2 tbsp of parsley, chopped

1/2 tbsp of basil, chopped

1/2 tbsp of mint sauce

Serve the chicken lollipops alongside the mayonnaise dip and some wedges of watermelon

1/2 watermelon, cut into 4 wedges

SOURCE

  • White Facebook Icon
  • White Twitter Icon
  • White Google+ Icon