Crispy Chicken Nibbles with Hickory Mayo

Crispy Chicken Nibbles with Hickory Mayo


  • 24-30 chicken nibbles
  • 2 free range eggs, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon celery salt
  • 1/4 cup flour
  • 1/2 teaspoon mustard powder
  • 1 cup panko crumbs
  • 1 cup fine breadcrumbs
  • 1/4 cup fine grated parmesan
  • 1 tablespoon chopped rosemary
  • 1/4 cup mayonnaise
  • 3 tablespoons smoky hickory BBQ sauce
  • dash Worcestershire Sauce
Chicken nibbles is such a versatile dish; perfect for BYO and bring-a-plate events, easy to make loads of if you've got a crowd - and delicious with pretty much any drink you like. Serves 6

Try these chicken nibbles with Emerson's Pilsner, a delicious Camshorn Pinot Gris or a smooth glass of Monkey Shoulder Batch 27 Blended Whisky.

  1. Whisk the eggs, mayonnaise, celery salt, flour and mustard powder to make a creamy batter. Toss the chicken nibbles in the batter and leave to marinate for at least an hour.
  2. In a large bowl, combine the panko crumbs, breadcrumbs, parmesan and chopped rosemary.
  3. Preheat the oven to 180°. Dip or roll each chicken nibble into the crumb mix and arrange on a lined baking tray. Bake the coated chicken nibbles for 20-25 minutes or until golden and crispy.
  4. Serve the nibbles with the combined mayo, hickory sauce and Worcestershire sauce for dipping.

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