Salad with Spicy Chicken Nuggets

Before starting this Salad with Spicy Chicken Nuggets recipe, make sure you have organised all the necessary ingredients.

Trim the chicken fillets to remove any fat or nerves.

Cut the chicken into nugget-sized chunks.

3 fillets should make between 20 and 25 nuggets.

Pour the Panko breadcrumbs into a bowl...

... and add 1 tablespoon of cajun spice mix.

Combine well.

Beat the eggs with a fork and add salt, pepper and one tablespoon of cajun spice mix.

Immerse the chicken pieces in the preparation and stir stir until completely coated.

Let the batter excess drip off and transfer into the Panko breadcrumbs. Roll with your fingers until the whole surface is coated with breadcrumbs.

Repeat with all chicken pieces.

For the croûtons : Stack the white bread slices and trim the crust.

Cut into strips then into cubes.

Heat a little olive oil (or any other oil) in a frying pan.

Add the croûtons...

... and the chopped garlic and parsley.

Stir regularly until golden and homogeneous.

Transfer onto paper towel.

Slice the parmesan...

... and cut into small sticks.

Separate all the sticks and set aside.

For the white sauce: Organise all the necessary ingredients.

Pour the egg yolks in the stand mixer recipient. Add the anchovies.

If you're using whole anchovies, don't forget to remove the central bone.

Add the mild paprika...

... and process finely.

Add the garlic clove...

... and mix again while slowly adding the olive oil...

... and the Xeres vinegar.

Add the grated parmesan...

... and mix again.

Place the crème fraîche in a bowl.

Add the anchovy preparation.

Combine well.

Adjust seasoning if needed.

Heat frying oil (groundnut or sunflower) in a deep frying pan.

Place the nuggets in the hot oil...

... and brown on both sides.

If the oil is too hot, the coating will burn while the chicken won't be cooked through.

When cooked, place the chicken nuggets on paper towel to absorb as much water as possible.

Presentation: Prepare all the necessary elements.

Mix the different greens in a bowl.

Season with peanut oil and cherry vinegar.

Combine well.

Arrange a dome of seasoned salad in the centre of each plate.

Place the hot chicken nuggets around the salad. Serve about 5 nuggets per plate.

Arrange a few cherry tomatoes (cut in half) over the salad, then parmesan sticks...

... and a handful of croûtons. Finish with a couple of pansies.

Serve the white sauce as a side, in a small cup.
Bon appétit!