Chicken nuggets with smoked paprika and anchovy mayo

These homemade chicken nuggets are posh people-pleasers. Serve as a moreish canapé at your next party.

Equipment and preparation: for this recipe you will need a food processor.

Tom Kerridge Recipes

By Tom Kerridge
From Series 3

Ingredients

For the mayo

  • 3 free-range egg yolks
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 lemon, juice only
  • 10 salted anchovy fillets
  • 1 tbsp smoked paprika
  • 500ml/18fl oz vegetable oil

For the chicken nuggets

  • vegetable or sunflower oil, for deep-frying
  • 200g/7oz semolina flour, plus extra for dusting
  • 100g/3½oz tapioca flour (available online or from health-food specialists)
  • ½ tsp bicarbonate of soda
  • 330ml/11fl oz sparkling water
  • 4 skinless chicken breasts, cut into nugget-sized pieces
  • pinch cayenne pepper
  • pinch sea salt flakes

Method

  1. For the mayo, blend the egg yolks, white wine vinegar, Dijon mustard, lemon juice, anchovy fillets and paprika to a smooth paste in a food processor.

  2. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth mayonnaise.

  3. For the chicken nuggets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  4. In a large bowl, mix together the flours and the bicarbonate of soda.

  5. Gradually pour in the sparkling water in a thin stream, whisking well until the mixture comes together as a loose, smooth batter.

  6. Sprinkle a little semolina flour onto a plate. Dust the chicken pieces in the flour, then dip them into the batter.

  7. Carefully lower the chicken nuggets into the hot oil, in batches if necessary, and fry until the batter turns crisp and golden-brown, and the nuggets float to the surface of the oil (about 3-4 minutes). Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Just before serving, dust the chicken nuggets with the cayenne pepper and sprinkle over the sea salt flakes.

  8. To serve, place equal amounts of chicken nuggets into serving bowls with a dollop of mayo alongside.

Recommended wine

Beer recommendations: Beavertown Neck Oil Session IPA, Sierra Nevada Pale Ale and Shepherd Neame Bishops Finger Kentish Strong Ale.

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