Champagne-Battered Chicken Nuggets

"Invite these crispy yet tender chicken nuggets to your next New Year’s Eve ball since they’ll pair perfectly with a glass of bubbly."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen photo by Genius Kitchen
Ready In:
50mins
Ingredients:
14
Serves:
2-4
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ingredients

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directions

  • For the Chicken Nuggets:

  • In a bowl, add the egg, garlic powder, black pepper, flour, and champagne; whisk thoroughly.
  • Season cubes of chicken with herbed salt.
  • Coat the chicken nuggets in the champagne batter.
  • Cook the nuggets in hot oil, drain/cool.
  • Place the nuggets in a serving container i.e. little tin buckets.
  • Garnish with parsley.
  • For the Aioli Sauce:

  • Combine, in a small bowl, champagne vinegar, garlic, cayenne pepper, and egg yolk.
  • Whisk in the olive oil.
  • Add salt and whisk more.

Questions & Replies

default avatar
  1. lendrose
    In the photo by Jonathan Melendez, which dip recipe did you use in the photo? Appreciate your response.
     
  2. Lrosing67
    Does not say how long to fry in a deep fryer or pan of oil?
     
  3. koladog
    The aioli has a raw egg yolk in it. Any concerns about eating raw egg? Thanks.
     
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Reviews

  1. Emma L.
    Easy, delicious batter. Fast cooking if you use a deep fryer. If you don't have herb salt I recommend a mix of tarragon, rosemary and salt. I prefer making aioli with a whole egg, it comes out thicker, easier. I whisked the hell outta the recipe given but it came out a little thin and separated. Salvaged by dropping on top of another whole egg, adding a little more oil, and using hand blender.
     
  2. Anonymous
    Thankyou! Slices as opposed to cubes would concentrate too much on batter. Thank you for a tasty balanced recipe!
     
  3. George S.
    I disagree with the instructions to cube the chicken. My approach is to partially freeze the chicken breast then slice the thinnest slices gives a higher crunch to chicken piece.
     
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