Chicken Nibbles


  • 45 min
  • Serves 4
  • Easy


Olive oil, to spray

1 1/2 cups Ground Almonds

1/4 cup Sesame Seeds

1/4 tsp chilli powder

1 tsp paprika

1 tsp dried oregano

Salt and freshly ground black pepper

1/2 cup fine rice flour

2 eggs, beaten

1/4 cup milk, or almond milk, as preferred

1 kg chicken nibbles



Preheat oven to 190°C.

Line an oven pan with foil and place the cooking rack on top. Spray the rack with olive oil to stop the chicken from sticking


Place almonds in a wide bowl, add sesame seeds, chilli, paprika, oregano and season with salt and pepper. Mix thoroughly


Place flour on a large plate and season with salt and pepper. In a separate bowl (flat enough to dip chicken), combine eggs and milk


Dip one chicken piece at a time first in flour, then egg, and then toss in the almond mixture to coat. Pat the almond mixture firmly onto the chicken, then place on the cooking rack


Repeat until all chicken is coated. Spray the surface of chicken with a little olive oil. Bake for 35 minutes or until browned and cooked through