Crispy Chicken Nuggets with Yogurt Dip

Preparation & Breading

• 1
  Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with parchment paper.
• 2
  Rinse the chicken breast fillet under cold water, pat dry, and cut into bite-sized pieces (nuggets).
• 3
  In a bowl, stir the Greek yogurt with turmeric, chili flakes, salt, and pepper until smooth.
• 4
  Place the cornflakes in a freezer bag and coarsely crush them with your hands or a rolling pin (not too fine, so they remain crispy). Transfer the crumbs to a deep plate.
• 5
  First, coat the chicken pieces in the yogurt mixture until fully covered, then roll them in the cornflake crumbs. Lightly press the breading.

Baking & Preparing the Dip

• 1
  Place the breaded nuggets on the prepared baking sheet and bake in the preheated oven for about 20 minutes until golden brown and crispy. Carefully turn them halfway through the baking time.
• 2
  Meanwhile, prepare the dip: Place the natural yogurt in a small bowl. Peel the garlic and finely press it into the yogurt. Wash the lime with hot water, finely grate the zest, and squeeze out the juice. Add both to the yogurt.
• 3
  Wash the parsley, shake dry, finely chop, and stir into the dip. Season with salt and pepper.
• 4
  Remove the finished nuggets from the oven and let them cool briefly. Serve with the fresh yogurt dip.