Wuselig Recipes · Recipe 72
Puschel’s Oven Nuggets with Potato Wedges
Coat small chicken pieces and cook them thoroughly in the oven. Bake potato wedges alongside and serve with a cool cucumber yogurt dip.
The little story
Nugget Boats on the Cucumber Sea
The nuggets were cooked, checked and comfortably cool. Golden wedges and two little cucumber dip bowls waited on the table. Puschel held a nugget just above his own bowl.
Puschel„My boat is sailing onto the cucumber sea!“
Flauschi„Keep the journey short. Otherwise the whole boat disappears.“
Puschel dipped just one corner. A little drop clung to it. Flauschi pointed her spoon at the cucumber pieces.
Puschel„Little icebergs everywhere!“
Flauschi„Cucumberbergs. Luckily they are not cold as ice.“
Puschel returned his nugget to the plate. Earlier he had wanted to sink every boat completely; now its crunchy top remained visible.
Puschel„A boat needs a dry back.“
Flauschi nodded and picked up a wedge. Once the food was comfortable to eat, they began. Puschel studied his plate again.
Puschel„Four boats and a potato beach. A very tasty holiday.“
Flauschi laughed. The holiday lasted until the last nugget, but they did not even need to pack a suitcase.
Preparation and coating: about 25 min · Baking: about 40 min, with staggered starts on two trays · Total about 65 min. If only one tray can be used, bake in sequence: about 90 min total.
For 4 family portions, about 20–24 nuggets
How to make it
In a few words: Coat small chicken pieces and cook them thoroughly in the oven. Bake potato wedges alongside and serve with a cool cucumber yogurt dip.
Ingredients
- 500 g fresh chicken breast
- 800 g waxy potatoes
- 40 g plain wheat flour
- 1 medium egg
- 100 g breadcrumbs
- 3 tbsp rapeseed oil: 2 tbsp for potatoes, 1 tbsp for nuggets
- 1 tsp mild paprika
- ½ tsp salt for potatoes and coating combined
- Dip: 250 g plain yogurt, 150 g cucumber, 1 tbsp chopped parsley, 1 tsp lemon juice and a small pinch of salt
Method
- Wash hands. Weigh ingredients and get equipment ready. Adults handle knives, graters, tin openers, mixers, the hob, oven and all hot containers.
- Preheat to 200°C fan. Line two trays with suitable baking paper. Wash, peel and cut potatoes lengthways into wedges about 1.5 cm thick. Generously remove green areas and sprouts; discard heavily green, heavily sprouted or shrivelled potatoes. Mix with 2 tbsp oil and half the paprika and salt.
- Spread potatoes in one layer and bake 35–40 minutes, turning after about 20 minutes. Only use two trays simultaneously in a fan oven suitable for this.
- Make dip before handling chicken: wash and finely dice cucumber on a clean board. Mix with yogurt, parsley, lemon and a pinch of salt. Cover and chill.
- Do not wash raw meat. Keep it separate from salad, bread and cooked food. Afterwards clean hands, board, knife and worktop thoroughly; use clean utensils and plates for cooked food. Keep meat chilled until use and follow its use-by date and storage temperature.
- An adult cuts chicken into 20–24 pieces, at most 1.5 cm thick. Set out three deep plates: flour; beaten egg; breadcrumbs with remaining paprika and salt. Coat chicken in flour, egg, then crumbs. Do not eat leftover used coating or use it as a dip.
- Space nuggets on the second tray and lightly brush with 1 tbsp oil in total. Add to the oven after potatoes have baked for 15 minutes. Bake nuggets for 20–25 minutes, turning with tongs after about 12 minutes. Swap tray positions if browning is uneven.
- For chicken and minced meat, an adult checks the thickest part with a clean food thermometer: at least 70°C for 2 minutes. Continue cooking if needed. Colour alone does not prove meat is safely cooked.
- Potatoes should be soft inside and golden outside. Remove both trays with oven gloves. Cool food before serving with the chilled dip.
Equipment
Two trays, fan oven, baking paper, three coating plates, separate boards, tongs, brush, thermometer, oven gloves
Allergens and shopping
wheat/gluten, egg and milk; check breadcrumbs for other allergens. Check actual ingredient labels and family allergies.
Recipe check
Quantities and method were checked editorially against cooking references. These are our own family versions; no practical cooking test has been carried out. Times are estimates; doneness and product instructions take precedence.
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