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Chicken nuggets with lemon caper sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Discover delicious ways to cook with versatile chicken loin!
Ingredients:
  • 62.50 ml plain flour
  • 41.20 gm skim milk
  • 1 egg
  • 500.00 ml fresh breadcrumbs
  • 125.00 ml finely grated parmesan cheese
  • 2 tsp finely grated lemon rind
  • 600g chicken tenderloins, cut into 5cm pieces
  • Olive oil cooking spray
  • 117.50 gm extra-light sour cream
  • 21.00 gm lemon juice
  • 20.00 ml baby capers, drained, rinsed
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • Mixed salad, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper. Spread flour on a plate. Mix milk and egg in a bowl. Blend breadcrumbs, cheese, and lemon rind on a plate.
  • Coat chicken in flour, then in egg mixture, and finally in breadcrumb mixture. Place on tray and repeat with remaining chicken. Lightly spray with oil before baking.
  • Bake for 30 minutes, flipping halfway through, until golden brown and fully cooked.
  • In a bowl, mix together sour cream, lemon juice, capers, and parsley. Serve the chicken nuggets with the tangy sour cream mixture and a side salad.

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