Crunchy Spicy Chicken Nibbles Recipe

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Chicken Nibbles 

  • 150g spicy corn chips
  • 1 cup panko breadcrumbs
  • 2 tsp Mexican Seasoning 
  • ½ tsp ground chilli
  • ½ tsp dried oregano
  • ½ tsp salt
  • 1kg chicken nibbles (approx. 24)
  • 2 eggs, lightly beaten
  • cooking spray


Alabama Dipping Sauce

  • 1 cup mayonnaise
  • ⅛ cup cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp ‘cream style’ horseradish (available in the supermarket)
  • 1 clove garlic, crushed
  • ¼ tsp paprika
  • handful of fresh basil leaves, finely chopped
  • salt and pepper



I don’t realistically expect most households to have both Dijon mustard and a jar of horseradish just hanging around — however, if you buy these to make this sauce, you will not regret it. I think it’s the kind of thing that a famous burger chain may have originally based their sauce on, so not surprisingly it’s pretty addictive smeared on sandwiches and burgers or as a dip for just about anything savoury.

  1. Preheat the oven to 190°C. Place the corn chips in a processor or sturdy bag, and pulse or crush to form crumbs. Add the breadcrumbs, seasonings and salt and pulse or shake bag to mix. Pour into a bowl.
  2. Dunk the chicken nibbles in the beaten egg, then coat in the crumb mix. Arrange on a baking tray lined with non-stick baking paper, and spray generously with cooking spray. Bake for 35 minutes, or till golden.
  3. Make the Alabama Dipping Sauce. In a medium-sized bowl, whisk all of the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until needed (up to a week).
Caprese skewers


You can use the crunchy crumb mixture for home-made chicken nuggets or even for crumbing fish.


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Extract from Destitute Gourmet by Sophie Gray. Available in good bookstores now.

Photography by Todd Eyre. Published by Random House NZ RRP $35


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