Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Chicken nuggets with dulse and raspberry chutney

  • 15 min
  • 10 min


Serves 4:
• 5 chicken fillets
• Breadcrumbs (ideally Japanese)
• Flour
• 3 eggs
• Salt and pepper
• Sunflower oil (one teaspoon per egg)
• Dulse and raspberry chutney


First step:
Cut fillets in 4 to 6 strips and season with salt.
Beat the eggs with a pinch of salt and pepper, a tsp of oil and a tbsp of water.
For breading, pass each nugget into the flour, beaten eggs and bread crumbs. Repeat 2 or 3 times for extra crispiness.

Second step:
Cook 6 to 8 minutes in the deep fryer at 160°C or in a frying pan.
Enjoy the nuggets with chutney and fried seasonal vegetables.

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