Homemade free-range chicken nuggets with three dips

Not only for kids: Our homemade free-range chicken nuggets are an absolute hit!


  • 2 Pkg. free range chicken breast filet
  • 5 cups cornflakes, unsweetened
  • 2 cups flour
  • 2 eggs
  • 1 tsp paprika powder, noble sweet
  • salt & pepper
  • Oil

For the mango dip


  • 1 mango
  • 100 g cream cheese
  • 1 tbsp olive oil
  • 1 tsp curry powder mild
  • salt

For the vegan mayo


  • 100ml soy milk
  • 1 tsp mustard
  • 1/2 tbsp white wine vineg
  • 1/2 tbsp lemon juice
  • 130ml oil
  • salt & pepper

For the ketchup


  • 400g canned tomatoes
  • 1 onion
  • 100ml apple cider vinegar
  • 1 tsp salt
  • 1-2 tbsp maple syrup
  • Oil

For the side dish: crispy wedges


  • 1kg potatoes
  • Oil
  • Salt & pepper


  1. Wash the chicken breast filet, pat dry and cut into bite-sized pieces.
  2. Beat the eggs with paprika powder, salt and pepper
  3. For the breading, crush the cornflakes in a freezer bag with a rolling pin.
  4. Roll the meat pieces first in the flour, then dip them in the egg mixture and finally turn them in the cornflake breading.
  5. Preheat the oven to 200 degrees convection. Lightly brush the baking paper with oil and then place the nuggets on it. Bake for 10 minutes, then turn and bake again for 10 minutes.
  6. For the mango dip, put the mango pulp and all other ingredients in a tall container and mix with a hand blender.
  7. Place soy milk, mustard, white wine vinegar, lemon juice in a tall mixing bowl and mix on high speed with a hand blender, slowly adding oil until desired creaminess is achieved. Season to taste with salt and pepper
  8. For the ketchup, sauté sliced onion in oil and caramelize with maple syrup. Then add vinegar and canned tomatoes and simmer for 15 minutes. Let the mixture cool and mix briefly with a hand blender. Season the ketchup with salt
  9. Serve free-range chicken nuggets with dips


Side dish: Crispy wedges from the oven are the perfect finger food side dish! Wash potatoes, pat dry and cut into pieces. Mix potato pieces with oil and season with salt and pepper. Spread on a baking tray lined with baking paper. Bake at 200 degrees convection for 40 minutes.


Bon Appétit!

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