Battered chicken nuggets with turmeric

by chef Cristina Lunardini

Serves 2

  • FRIENN
  • 2 - De-boned chicken thighs
  • 1 - Lemon
  • Qs -Turmeric

 

For the batter

  • 1 - Egg
  • 50 gr. - Flour
  • 50 gr. - Potato starch
  • Very cold sparkling water
  • Qs -Turmeric

 

For the spicy dip

  • 200 gr. - Tomato purée
  • 3 - Tablespoons of vinegar
  • 1 - Tablespoon sugar
  • Chilli pepper to taste
  • 1 - Tablespoon corn starch
Battered chicken nuggets with turmeric 1
Battered chicken nuggets with turmeric 2

Frying products

Frienn

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Procedure

  • 1

    Cut the chicken thigh. If you prefer, you can also use a chicken breast and cut it into morsels.

  • 2

    Before cooking, marinate the chicken with the lemon juice and the turmeric for 4 hours. This step can also be done the previous day.

  • 3

    Mix the flour and the starch, add the egg and sparkling water until the batter is soft and smooth but not too liquid: it must stick to the chicken nugget after dipping it in. Keep in the fridge.

  • 4

    Heat up FRIENN in a large enough pan for the chicken to be deep-fried into the right quantity of oil. When FRIENN reaches the proper temperature, dip the chicken nuggets into the batter, pour them into the oil and cook. When the chicken is cooked, the batter will be golden brown.

  • 5

    Place on a paper towel, add some salt and serve.

  • 6

    These nuggets are perfect with a spicy dip.

 

For the spicy dip

  • 1

    Mix all the ingredients and cook for a few minutes.

Battered chicken nuggets with turmeric 3
Chefs

Chef Cristina Lunardini

Cristina Lunardini was born in Rimini, and learnt the art and mastery of cooking in the most renowned Italian schools for hospitality and cuisine. She has been one of the most popular personalities of Alice.tv for ten years now with the show “Le mani in Pasta” (literally "hands in dough" TN), where she tells all the secrets of handmade pasta, both sweet and savoury. She has written several articles for the magazine “Più dolci”, and is the editor of the column “Romagna Mia” published in the monthly magazine of Alice Cucina. Thanks to her professional training, she has worked with the most renowned international cooking academies, and she is currently collaborating with the Icook school in Cesena on a regular basis. When she was asked to describe her relationship with cooking, she answered: “Cooking has never been just a job to me but it's a fundamental part of life. It has always meant sharing important moments: donating food that you've cooked with your own hands is one of the most heartfelt gestures of affection."

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