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Chicken Nuggets & Wedges with Yoghurt Dip

Serves 4


  • 400g chicken breast, thinly sliced
  • ¼ cup flour
  • 1 egg, beaten with 2 tablespoons water
  • ½ cup breadcrumbs
  • 1 teaspoon mixed herbs or seasoning of your choice
  • 4 medium potatoes, cut into thick wedges
  • Canola oil spray
  • ½ cup plain yogurt
  • ¼ cup grated cucumber
  • Small handful finely chopped parsley or mint
  • Salt and pepper


  1. Put flour in a medium plastic bag. Add sliced chicken and toss to coat.
  2. Beat egg and water in medium bowl. Add chicken and toss to coat.
  3. Place breadcrumbs and seasoning in medium plastic bag. Add chicken and toss to coat.
  4. Place chicken on baking tray. Spray lightly with cooking oil spray, place in pre-heated oven (180⁰C) and bake for 20-30 minutes till golden and cooked through.
  5. Put potato wedges on another tray, spray with cooking oil and bake in oven for 30-40 minutes, turning occasionally, till tender.
  6. Combine yogurt, cucumber, parsley/mint and salt and pepper in a small bowl. Serve as a dip for chicken and wedges.
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