The recipe, I wanna share with you today, I can’t call easy, but it's definitely worth the effort. We won’t do the trivial breading with a scrambled egg, we’ll make a batter with cornflour and semolina instead. As a result, you’ll get a perfectly shaped, crusty on top and gentle inside chicken nuggets.
The first thing you need to do is to boil a potato. Take a small casserole, add some water, salt a bit, dice the potato, and cook until mild (for about 10-15 minutes).
Chop half of a baguette (150 g) into random pieces, place them into a food processor/blender and make crumbs or use bought ones (150 g). Place the crumbs on the wide flat plate and put aside.
Take 400 g of chicken fillet, cut it into a few pieces, and place into a blender bowl. Add 3 tbsp of lemon juice, 2 tbsp of olive oil, 80 g of boiled potatoes and a pinch of salt. Optionally, you can add a rosemary twig or any other spice to your taste. Turn on the blender and let it work for a couple of minutes to make minced meat.
Form balls from the mass that are a bit smaller than a walnut. Put balls on the plate, cover with a food plastic foil, and place it into the fridge for 15 minutes.
Mix 50 g of semolina and 100 g of corn flour, add 200 ml of water and a pinch of salt, and mix again.
Take the balls out of the fridge, roll them in the flour, and when they’re all in it, flat them like a rissole 1-1,5 cm thick and put on the clean plate.
Every rissole dip into the batter (mix it beforehand), take them out carefully with a spoon, let the extra batter flow down, and put into the plate with bread crumbs. In this plate dip the piece into the breadcrumbs from each side and put on the separate plate.
Take a small casserole, pour 1l of oil, and place on the fire. Warm up the oil to about 180 degrees. Carefully place the 4-5 balls into the oil at once. They need for about a minute. As soon as you see a beautiful golden crust - take them out with a spatula and place onto a paper towel to absorb the rest of the fat.
Serve with ketchup, mustard, or any other favorite sauce.