Chicken nuggets in cornflake crust with homemade ketchup

Ingredients for 3 servings:

• 3 chicken breast fillets
• cornflakes
• Flour
• 1 egg(s)
• salt and pepper
• 1 can of tomatoes
• 8 small tomatoes
• 1 tbsp sugar
• 2 garlic cloves
• 2 shallots
• 1 chili pepper(s)
• ½ fennel bulb(s)
• 100 ml cola
• 100 ml red wine
• 1 organic lime(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the chicken nuggets, preheat the deep fryer to 180 degrees Celsius. If you don’t have a deep fryer at home, you can also use a pot with beef or vegetable fat, but it is important to check the temperature frequently. Cut the chicken fillet into pieces. Mix the flour, salt, and pepper in a bowl and crumble the cornflakes in a second bowl with your hands. In a third bowl, beat the egg and then coat the fillet pieces one after the other in the flour, egg, and cornflakes. You can also use breadcrumbs instead of cornflakes, but your chicken nuggets will not be quite as crispy. Place the breaded nuggets in the deep fryer in small batches for about 3 to 4 minutes until they are golden brown and crispy. For the ketchup, remove the stalk from the fennel and cut into pieces. Roughly chop the shallots, garlic cloves, and chili. If you don’t like it too spicy, you can first cut the chili crosswise and scrape out the seeds. Sauté everything in a pan with olive oil and add the zest of one lime. Caramelize the vegetables with a little sugar, quarter the fresh tomatoes, and add them as well. Deglaze with cola and red wine. Add the canned tomatoes and simmer for 20 to 25 minutes. Transfer the softened vegetables to a tall container and gently puree. Season to taste with the juice of one lime, salt, and pepper, and serve with the chicken nuggets.