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Crunchy Spicy Chicken Nibbles with Alabama dipping sauce 

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

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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.

Recipe extracted from Destitute Gourmet by Sophie Gray. Random House NZ. RRP $35.00.

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