This recipe has the advantage of being made in the oven and the disadvantage of not being as good as if it were fried (Oh, what a cruel world, right?) But it doesn’t have the same texture as fried nuggets, man? It becomes drier.
The recipe is very easy: Cut the chicken fillets into small pieces (I used 4 fillets). An important tip is to use thicker pieces of chicken to avoid drying them out too much (mine were very thin).
Place them on a platter, season with salt and black pepper. Place some halved garlic cloves (I used 3 large cloves) over the chicken pieces and cover with milk. That’s right, milk!
Go without fear. It won’t cut, nothing will happen other than softening the chicken. Leave the marinade for 2 hours in the refrigerator.
Now just remove the little pieces of milk and bread them (take them out of the milk and add them to the flour). I used ready-made seasoned corn flour (onion and garlic version), but you can use regular corn flour with a little parmesan or green scent, anyway… seasoned.
Bake at 220º on a baking tray covered with baking paper or well greased. When it browns on the bottom, turn it over and return it to the oven until it browns completely. I made a sauce to go with it with 1 tablespoon of ketchup and 2 tablespoons of ricotta cream (if you don’t have it, use mayonnaise).
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