ESSENTIAL RECIPES- CHICKEN
CHICKEN BROCCOLI NUGGETS
By The South African Poultry Association( SAPA)
Makes: 15 nuggets
INGREDIENTS
• 125ml steamed broccoli, mashed
• 250g packet chicken mince
• 60ml cheddar, grated
• 2 eggs
• 180ml dried breadcrumbs
• 2.5ml garlic salt
• sunflower oil, for shallow frying
METHOD
1. Combine the broccoli, chicken, cheddar, 1 of the eggs, 60ml of the breadcrumbs and garlic salt. Shape into 15ml balls and flatten slightly.
2. Beat the remaining egg and coat one of the nuggets in this, add remaining breadcrumbs. Repeat with the rest.
3. Heat a layer of sunflower oil in a frying pan on medium high. Fry the nuggets in batches for about 3 minutes each side or until golden and cooked. Drain on paper towel.
Serving suggestion: Serve with tomato sauce.
BUTTERMILK CHICKEN WINGS WITH 2 DAIRY DIPS
By Rediscover Dairy @ rediscoverdairy
These crispy, tender wings derive their succulence from a flavour-packed buttermilk marinade, then are roasted to perfection. Served with citrus maas and creamy blue cheese dips, they are an irresistible crowd-pleaser.
INGREDIENTS
• 375ml buttermilk
• 10ml onion powder
• 5ml fine salt
• freshly ground black pepper
• 10ml smoked paprika
• 1kg chicken wings, tips removed & cut in half
• 200g panko bread crumbs
• 20ml garlic flakes
• olive oil, to drizzle
For the citrus maas dip:
• 250ml maas
• 1½ tablespoons olive oil
• 2 cloves garlic, crushed
• good pinch of fresh thyme
• juice & zest of 1 lemon
• pinch of chilli flakes, optional
• salt & freshly ground black pepper
For the blue cheese dip:
• 250ml sour cream
• 100g blue cheese
• 15ml creamy mayonnaise
• 5ml fresh lime juice
• salt & freshly ground black pepper
METHOD
1. Preheat the oven to 200 ° C.
2. Combine the buttermilk, onion powder, salt, pepper and smoked paprika in a bowl. Add the chicken wings and toss. Cover and leave to marinate in the fridge for 4 hours.
3. To make the citrus maas dip, place all the ingredients in a small bowl and mix well. Set aside in the fridge.
4. To make the blue cheese dip, place the sour cream in a small saucepan. Crumble in the blue cheese. Heat gently, stirring, until the cheese melts. Remove from the heat and whisk in the mayonnaise and lime juice. Season to taste, then transfer to a bowl and refrigerate.
5. Line a baking tray with baking paper. In a shallow bowl, mix the breadcrumbs and garlic flakes. Take a piece of chicken, shake off any excess buttermilk, then coat it well in the breadcrumbs. Place on the tray and repeat with the remaining chicken. Refrigerate for 20 minutes.
6. Drizzle the chicken with olive oil and bake for 20 minutes. Turn each wing over and bake for a further 20 minutes, or until cooked through. Serve hot, with citrus maas and blue cheese dips.
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62 | Autumn 2026 • essentialflavours. co. za