Fiery chicken nuggets with guacamole

Name: Fiery chicken nuggets with guacamole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Garlic clove; 3-4 Stem(s) Coriander; 2 large ripe avocados; 7-10 Tbsp (e.g. the kind of hate); 100 g Double cream cheese; 2-3 TEASPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Chicken filet; 100 g Tortilla chips; 1/2-1 TEASPOON Chili Flakes; 2 eggs, 4-5 tablespoons flour; 4-5 Tbsp Oil; 1 Freezer bag; 7-10 Tbsp Kitchen paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Garlic clove
3-4 Stem(s) Coriander
2 large ripe avocados
7-10 Tbsp (e.g. the kind of hate)
100 g Double cream cheese
2-3 TEASPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Chicken filet
100 g Tortilla chips
1/2-1 TEASPOON Chili Flakes
2 eggs, 4-5 tablespoons flour
4-5 Tbsp Oil
1 Freezer bag
7-10 Tbsp Kitchen paper

Directions

1
For the guacamole, peel the garlic and dice finely. Wash the coriander and shake dry. Peel and chop the leaves. Cut avocados in half, remove stone. Remove the flesh from the skin and crush finely with a fork.
2
Mix immediately with cream cheese, lemon juice and garlic until smooth. Season with salt and pepper, fold in coriander.
3
Wash the chicken filet, dab dry and cut into 4 pieces each. Season with salt and pepper. Put the chips in a freezer bag and roll them over with a cake roll more often until they are finely crumbled.
4
Put the chip crumbs on a plate and mix with chili flakes. Whisk the eggs in a second plate. Turn the chicken pieces one by one first in the flour, then in the eggs and finally in the tortillapanade.
5
Heat the oil in a large frying pan. Fry the nuggets in portions on both sides for 4-6 minutes at medium heat until crispy. Drain on kitchen paper. Serve the nuggets with guacamole.