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Crispy Chicken Nibbles with Panzanella

Prep Time:

Cook Time:


4 Servings


Ingredients (Chicken Nibbles):
1/3 cup Flour
1 tbsp Paprika
1 tsp Herb Salt
1 tsp Black Pepper
1/2 tsp Cayenne Pepper
olive Oil

Ingredients (Panzanella):
4 cups Water
250g Stale Sourdough Bread, cut into 2cm pieces
2 large Tomatoes, chopped coarsely
1 small Red Onion, sliced thinly
2 Lebanese Cucumbers, chopped coarsely
1 cup Fresh Basil Leaves
2 tbsp Olive Oil
2 tbsp Red Wine Vinegar
1 clove Garlic, crushed


Method (Chicken Nibbles):
Step One - Preheat oven to 180C. Combine dry ingredients in a clean plastic bag. Shake to mix ingredients.
Step Two - In batches add chicken nibbles to the bag, rolling in the seasoning to coat.
Step Three - Place the chicken nibbles on a lightly oiled roasting before baking for 40 minutes.

Method (Panzanella):
Step One - Place the water in a large shallow bowl; briefly dip the bread slices into the water. Pat dry with absorbent paper; teear bread into large chunks.
Step Two - Combine bread with the remaining ingredients in a large bowl, toss gently.

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