Chicken Nuggets in Cornflakes Breading with Paprika Dip

For the chicken nuggets in cornflakes breading, first peel the peppers, halve them, remove the seeds, cut into small pieces and finely puree with sour cream. Add cream cheese and mix until smooth.

Remove white seeds from half a chili pepper and chop finely. Also chop cranberries finely and mix both into the bell pepper mixture.

Wash chives, shake dry, cut into fine rolls and add. Season the paprika dip with salt, pepper and lemon juice, cover and set aside to infuse.

Crush the unsweetened cornflakes in a mortar or place in a freezer bag, squeeze out air and roll over them with a rolling pin.

Mix with Parmesan cheese in a deep dish. Mix the flour with paprika powder. Crack organic eggs in a deep dish and whisk with a little salt.

Rinse the chicken, pat dry, cut into bite-sized pieces, season with poultry seasoning. Roll them first in flour, then in egg and then in the Parmesan corn flakes, pressing the breading lightly.

Heat plenty of clarified butter in a deep frying pan and fry the chicken nuggets in it, over medium heat, until crispy on all sides. Drain on paper towels and serve the chicken nuggets in cornflakes breading with paprika dip.

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