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Extra-Crispy Kadaif-Crusted Chicken Schnitzel Nuggets

Chicken Schnitzel Hacks, Kadaif Pastry Creations, Fried Finger Food, Kids & Family Favorites

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Extra-Crispy Kadaif-Crusted Chicken Schnitzel Nuggets

Chicken Schnitzel Hacks, Kadaif Pastry Creations, Fried Finger Food, Kids & Family Favorites

PREP time 15 min
Cook Time 6–8 min
TOTAL TIME 25 min
Yield 3–4 Servings
Difficulty Easy

Ingredients

  • Chicken & Crust:

  • Thinly sliced chicken breast cut into nugget-style strips

  • Thawed kadaif pastry strands

  • Neutral oil for deep frying

  • Secret Batter Seasoning:

  • 2 large eggs

  • Salt

  • Black pepper

  • Sweet paprika

  • Touch of crushed garlic or garlic powder

  • Dipping Sauce:

  • Mayonnaise

  • Dijon mustard

  • Finely chopped green onion (scallion)

  • Squeeze of fresh lemon juice or mild vinegar

Method

  1. 01

    Prep Kadaif & Batter: Spread thawed kadaif pastry strands onto a wide surface and gently pull apart to separate. Whisk eggs with salt, black pepper, sweet paprika, and garlic in a bowl until smooth.
  2. 02

    Coat Chicken: Dip thin chicken breast strips into seasoned egg batter, ensuring complete coverage. Place each strip onto kadaif strands and press gently to coat completely on all sides.
  3. 03

    Deep Fry: Heat deep oil in a wide pot or pan over medium-high heat. Fry kadaif- wrapped chicken tenders for about 3 minutes per side until deep golden brown, watching closely so the pastry does not burn. Transfer to paper towels to drain.
  4. 04

    Make Sauce & Serve: Mix mayonnaise, Dijon mustard, finely chopped green onions, and lemon juice in a bowl. Serve schnitzels hot immediately out of the oil with dipping
    sauce.

Step by step

Clear process images displayed in the same order as the method.

Spread thawed kadaif pastry strands onto a wide surface and gently pull apart to separate. Whisk eggs with salt, black pepper, sweet paprika, and garlic in a bowl until smooth 1
Prep Kadaif & Batter:

Spread thawed kadaif pastry strands onto a wide surface and gently pull apart to separate. Whisk eggs with salt, black pepper, sweet paprika, and garlic in a bowl until smooth

Dip thin chicken breast strips into seasoned egg batter, ensuring complete coverage. Place each strip onto kadaif strands and press gently to coat completely on all sides. 2
Coat Chicken:

Dip thin chicken breast strips into seasoned egg batter, ensuring complete coverage. Place each strip onto kadaif strands and press gently to coat completely on all sides.

Heat deep oil in a wide pot or pan over medium-high heat. Fry kadaif- wrapped chicken tenders for about 3 minutes per side until deep golden brown, watching closely so the pastry does not burn. Transfer to paper towels to drain. 3
Deep Fry:

Heat deep oil in a wide pot or pan over medium-high heat. Fry kadaif- wrapped chicken tenders for about 3 minutes per side until deep golden brown, watching closely so the pastry does not burn. Transfer to paper towels to drain.

Mix mayonnaise, Dijon mustard, finely chopped green onions, and lemon juice in a bowl. Serve schnitzels hot immediately out of the oil with dipping sauce. 4
Make Sauce & Serve:

Mix mayonnaise, Dijon mustard, finely chopped green onions, and lemon juice in a bowl. Serve schnitzels hot immediately out of the oil with dipping sauce.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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