Crispy Chicken Nibbles with Hickory Mayo

Ingredients

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
FOR THE HICKORY MAYO
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.

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.
In a large bowl, combine the panko crumbs, breadcrumbs, parmesan and chopped rosemary.
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.
Serve the nibbles with the combined mayo, hickory sauce and Worcestershire sauce for dipping.