Crunchy Spicy Chicken Nibbles Recipe

Food writer Sophie Gray knows how to make modern, tasty food that’s quick and easy with readily available, affordable ingredients. Here are some of the delicious recipes from her latest cookbook, Destitute Gourmet. Try this tasty chicken nibble recipe at your next game night...

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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).


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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