READY IN: 50 MINUTES
SERVES: 4–6 AS A SNACK
- 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.
- 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.
- 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.
- 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).
You can use the crunchy crumb mixture for home-made chicken nuggets or even for crumbing fish.
Extract from Destitute Gourmet by Sophie Gray. Available in good bookstores now.
Photography by Todd Eyre. Published by Random House NZ RRP $35