Air fryer

Air fryer chicken nuggets

See what all the rage is about.

Cook these crispy, gluten-free chicken nuggets in the air fryer for low fat snack resulting in a crispy, golden, crunchy coating with less oil.

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Preheat a 5.3-litre air fryer to 180°C for 3 minutes.


Cut chicken into nugget-sized pieces. Coarsely crush cornflakes by hand in a medium bowl. Add half the flour, the paprika, onion salt and parmesan to bowl; season with salt and freshly ground black pepper.


Lightly beat eggs in a second medium bowl. Place remaining flour in a third bowl. Dust a few of the chicken pieces at a time in flour, shaking off excess. Dip into egg; coat in spiced cornflake mixture. Spray generously with oil. Repeat coating with remaining nuggets.


Taking care, pull out the air-fryer pan and basket; place half the nuggets in basket. Slide pan and basket back into appliance. Keep temperature set at 180°C; set timer for 8 minutes. Cook, turning halfway through cooking time, or until nuggets are golden and cooked through. Transfer cooked nuggets to a platter; cover to keep warm. Repeat cooking with remaining coated nuggets.


Place aïoli in a small bowl; swirl through sriracha. Serve chicken nuggets with sriracha aïoli and lemon wedges.

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Grab your baskets, foodies! Steph de Sousa's cookbook Air Fryer Queen is flipping the fry game on its head - it's all about big fun and big flavour. Follow her tips to air fry your way to deliciousness.