Chicken lollipops
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These chicken lollipops take simple chicken nuggets to a new level, as Bruno Loubet uses crunchy peanuts for the coating and serves with a herb mayonnaise and some refreshing watermelon. A great party snack for kids, these could also be taken on a picnic.
First published in 2015
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Ingredients
Metric
Imperial
Chicken lollipop
- 2 skinless chicken breasts
- 2 tbsp of flour
- 2 tbsp of skimmed milk
- 1 egg
- 5 tbsp of peanuts, finely chopped
- 1 pinch of salt
- 1 pinch of pepper
- 3 tbsp of vegetable oil
Herb mayonnaise
- 6 tbsp of mayonnaise
- 1/2 tbsp of chives, chopped
- 1/2 tbsp of parsley, chopped
- 1/2 tbsp of basil, chopped
- 1/2 tbsp of mint sauce
To serve
- 1/2 watermelon, cut into 4 wedges
SAVE RECIPE
Equipment
- Skewers
Method
1
Slice the 2 chicken breasts lengthways and then season with salt and pepper. Roll in the flour - making sure to cover all the meat
- 2 skinless chicken breasts
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsp of flour
3
Place a frying pan over a low-medium heat and add the oil. Once hot, cook the chicken until evenly coloured and cooked through
- 3 tbsp of vegetable oil
4
Pierce the chicken strips onto the skewers to create the lollipops. Set aside
5
For the herb mayonnaise, chop all the herbs roughly. In a large bowl, combine the herbs, mayonnaise and mint sauce and mix well
- 6 tbsp of mayonnaise
- 1/2 tbsp of chives, chopped
- 1/2 tbsp of parsley, chopped
- 1/2 tbsp of basil, chopped
- 1/2 tbsp of mint sauce
6
Serve the chicken lollipops alongside the mayonnaise dip and some wedges of watermelon
- 1/2 watermelon, cut into 4 wedges
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