In her book Destitute Gourmet, SOPHIE GRAY shares over 80 affordable and tasty recipes, including this scrumptious dinner option that doubles as great party fare.
Serves
4-6 as a snack
Ready In
50 minutes
Ingredients
- 150 g spicy corn chips
- 1 cup panko bread crumbs
- 2 tsp Mexican seasoning – see tips
- ½ tsp chilli powder
- ½ tsp oregano
- ½ tsp salt
- 2 eggs, lightly beaten
- 1 kg chicken nibbles (approx. 24)
- cooking spray
- Alabama Dipping Sauce
- 1 cup mayonnaise
- 1/8 cup cider vinegar
- 1 Tbsp Dijon mustard
- 2 tsp “cream style” horseradish – available in the supermarket
- 1 clove garlic, crushed
- 1/4 tsp paprika
- a handful of fresh basil leaves, finely chopped- or a squeeze of basil paste from a tube
- salt and pepper
Method
Preheat the oven to 190°C. Place the corn chips in a processor or plastic bag and pulse or crush them to form crumbs. Add the breadcrumbs, seasonings and salt and pulse to mix. Pour into a bowl.
Dunk the nibbles in beaten egg, then coat in the crumb mix. Arrange on a baking paper lined tray and spray generously with cooking spray. Bake in the preheated oven for 35 minutes or until golden.
Make dip. In a medium bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until needed.
TIPS: Use the crunchy crumb mixture for homemade chicken nuggets or even for crumbing fish. You can use any spicy seasoning blend, such as taco seasoning or make your own with 1 heaped Tbsp cumin, 1 Tbsp chilli powder, 2 tsp sugar, 1 tsp salt and 1 tsp oregano.
Realistically I don’t expect most households to have both the Dijon mustard and a jar of horseradish just hanging around; however, if you buy these to make this sauce, you will not regret it. It’s pretty addictive smeared on sandwiches and burgers or as a dip for just about anything savoury.
