FREEZE NOW, EAT LATER
CORNFLAKE CHICKEN DIPPERS
Who doesn’t love chicken dippers? I use chicken thigh fillets, as the meat stays juicer cooked and frozen. I love to add a bit of extra flavour – a bit of garlic here, a touch of mustard there – as it makes things more interesting for everyone. These chicken dippers are suitable for children 10 months and older, and can be chopped up into tiny pieces if necessary.
MAKES ABOUT 18 DIPPERS MARINATE: 1 HOUR COOKING: 25 MIN
300ml full-fat natural yoghurt
1 garlic clove, crushed
5ml (1t) Dijon mustard, plus extra (optional) to serve
5ml (1t) maple syrup
6 boneless, skinless chicken thighs, each sliced into 3 strips
100g cornflakes
50g flaked almonds
olive oil
1 Mix the yoghurt, garlic, mustard and maple syrup in a large bowl.
2 Add the chicken strips and stir to coat. Cover and leave to marinate in the refrigerator for an hour, or longer if you have the time (but no more than 12 hours in total).
3 Put the cornflakes and almonds into a freezer bag, seal securely and bash with a rolling pin until crushed. Transfer the cornflakes mixture to a large shallow bowl.
4 Preheat the oven to 200°C fan, gas mark 7. Line a baking sheet with nonstick baking paper and brush with olive oil.
Dip the chicken strips into the cornflakes mixture to
