Name: Air fryer chicken nuggets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 x 300g chicken breast fillets; 2 cups (80g) cornflakes; 2/3 cup (105g) gluten-free plain flour; 2 teaspoons ground paprika; 1 teaspoon onion salt; ⅓ cup (25g) finely grated parmesan; 2 eggs; olive oil cooking spray; 2/3 cup (150g) aïoli; 2 teaspoons sriracha chilli sauce; lemon wedges, to serve

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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Ingredients

2 x 300g chicken breast fillets

2 cups (80g) cornflakes

2/3 cup (105g) gluten-free plain flour

2 teaspoons ground paprika

1 teaspoon onion salt

⅓ cup (25g) finely grated parmesan

2 eggs

olive oil cooking spray

2/3 cup (150g) aïoli

2 teaspoons sriracha chilli sauce

lemon wedges, to serve

Method

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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