Chicken Nuggets with Cream Cheese Sauce
6 servings
60 minutes
Chicken nuggets with cream cheese sauce are the embodiment of American culinary ingenuity. Their crispy golden crust pairs with tender chicken fillet, creating a balance of textures. The creamy sauce with hints of garlic and mustard adds zest and depth of flavor. Originally, nuggets were created as a convenient snack, but today they are served as a standalone dish, perfect for friendly gatherings or family dinners. Serve them with fries or fresh vegetables to highlight the richness of flavor and enjoy this simple yet delightful culinary masterpiece.
1
Sauce: mix softened cream cheese (I had Philadelphia), garlic (pressed), mustard, sour cream, and a pinch of salt. Place in the refrigerator.
- Cream cheese: 120 g
- Garlic: 3 cloves
- Wholegrain mustard: 1 tablespoon
- Sour cream: 2 tablespoons
2
Cut the fillet into small pieces, add salt. Beat the eggs with garlic (through a press) with a fork, pour over the fillet, and mix.
- Chicken breast fillet: 700 g
- Chicken egg: 2 pieces
- Garlic: 3 cloves
3
Mix the flour with a pinch of salt, black pepper, and baking powder (1 heaping teaspoon).
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
4
In a saucepan, heat vegetable oil for frying over medium heat (about 400–500 ml, depending on the size of the saucepan).
- Vegetable oil: 400 ml
5
Coat the fillet in flour and dip it in oil. Fry for 3-5 minutes until golden brown. Do not overcook! Place on paper towel to remove excess fat.
- Chicken breast fillet: 700 g
- Wheat flour: 150 g
