Crispy Chicken Nuggets and Fries
Healthy, because
Even smarter
Nutritional values
Fast food is mostly fatty and unhealthy. With the Chicken Nuggets recipe you have a healthy alternative, as the fries are prepared in the oven and the Chicken Nuggets are fried in oil instead of deep-fried. The vegetable garnish also provides an extra portion of vitamins. Children and parents are happy in equal parts.
The chicken nuggets with side dish are accompanied by a curd dip. For this, stir the low-fat quark with a little milk until smooth and season with salt and pepper. If you would like to prepare the nuggets in a vegetarian version, you should try our delicious cauliflower nuggets.
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 29.7 mg | (248 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,634 mg | (41 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 800 grams potatoes
- 600 grams Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 80 grams breadcrumbs (for coating)
- Frying oil (about 1.5 kg)
Preparation steps
Heat the oil to 170°C (approximately 340°F) in a fryer or deep saucepan. Peel the potatoes, cut into sticks and dry well.
Working in batches, fry the potatoes until they are soft but have taken no color, about 5 minutes. Remove and drain.
Blanch the corn and beans in a pot of boiling salted water. Rinse and drain. Heat the butter in pan, add the corn and beans and season with salt.
Rinse the chicken breasts, pat dry and cut into nugget-sized pieces. Season with salt and pepper and sprinkle with flour. Break the eggs into a bowl and whisk together. Place the breadcrumbs in a deep plate. Dredge the chicken pieces one at a time in the eggs and then in the breadcrumbs, patting to adhere. Working in batches, cook in the hot cooking oil until golden brown, 3-4 minutes. Drain on paper towels.
Working in batches, cook the potatoes until crispy and golden brown, about 2 minutes. Drain well and sprinkle with salt.
Serve the nuggets with the vegetables and fries.
