Turkey Nuggets
40 min
Crispy tortilla-crusted turkey nuggets with homemade guacamole, pineapple couscous, and a fresh herb dressing. A proper weekend treat the whole family will love.
crispyfinger foodfor kids
Panko-crusted chicken strips with a homemade garlic mayo — ready in under 40 minutes and the kids go crazy for it.
Instructions
- 1
Whisk the egg yolks together with the vinegar or lemon juice, mustard, and garlic. Now slowly drizzle in the sunflower oil while whisking hard the whole time — you want it to come together into a thick, creamy mayo. Season with salt and pepper.
- 2
Cut the chicken fillets into strips.
- 3
Whisk the whole eggs together in a deep bowl. In a separate bowl, mix the breadcrumbs with the grated parmesan and a little salt and pepper.
- 4
Dip each chicken strip first in the beaten egg, then press it into the breadcrumb mixture so it's well coated.
- 5
Heat the margarine in a frying pan over medium-high heat and fry the strips for 3–4 minutes until they're golden and crispy all over.
Per average serving
78
Calories
kcal
6.5
Protein
g
0.6
Carbs
g
5.5
Fat
g
0g
Fiber
0.6g
Sugar
62mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
78
Calories
kcal
6.5
Protein
g
0.6
Carbs
g
5.5
Fat
g
0g
Fiber
0.6g
Sugar
62mg
Sodium
Tips from the kitchen
- The mayo can break if you rush the oil. Add it drop by drop at the start, then once it starts thickening you can pour a thin stream. If it does split, start fresh with a new yolk in a clean bowl and whisk the broken mayo into it slowly.
- Press the breadcrumb and parmesan mixture onto each strip firmly. Don't just dip and shake off the excess. The parmesan helps it stick and also browns faster than plain breadcrumbs, so keep an eye on the heat.
- Dry the chicken strips with a paper towel before dipping them in egg. Wet chicken makes the coating slide off in the pan.
- The margarine should be foaming before the first strip goes in. If it's not hot enough, the coating absorbs fat instead of crisping up and you get something soggy.
Ways to vary it
- You can swap the white wine vinegar for lemon juice in the mayo, which gives it a slightly brighter, citrusy edge. Both work, it's just a matter of what you have.
- For a spicier version, stir a teaspoon of sriracha or a pinch of cayenne into the finished mayo. Keeps the kids' portion plain and spices up the adult bowl.
- The parmesan in the coating can be swapped for finely grated pecorino if that's what you have. It's saltier, so go easy on the extra salt in the breadcrumb mix.
Storage & leftovers
The fried chicken strips keep in the fridge for up to 2 days. Reheat them in a dry pan over medium heat or in the oven at 200°C for about 8 minutes. The microwave will make them soft and sad. The mayo keeps separately in a jar in the fridge for 3 to 4 days.
What to serve with it
A simple green salad or some oven-roasted potato wedges work well here. Nothing that needs a lot of attention, since the chicken is the main event.
UC
By Untrained ChefPublished 6 July 2026
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