Homemade Air Fryer Nuggets
Pieces of chicken breast in a crispy cornflake coating with paprika. Made with almost no oil and great with ketchup or yogurt sauce.
- Time
- 25 min
- Serving
- 472 kcal
- Ingredients
- ≈ $2.23
- Protein
- 54 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 200 g
- 2 Corn flakespack 300 g ≈ $2.80 35 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Paprika 2 g
- 5 Garlic powder 1 g
- 6 Salt 2 g
- 7 Ground black pepper 1 g
- 8 Sunflower oil 5 ml
- 9 Ketchup 25 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the chicken1 breast into 3–4 cm pieces, season with salt and pepper, and toss with the paprika and dried garlic.
Crush the cornflakes2 by hand or with a rolling pin into coarse crumbs.
Beat the egg with a fork. Dip the chicken1 pieces in the egg, then coat in the crumbs, pressing the coating on lightly.
Arrange the nuggets in a single layer in the air fryer basket and spray with oil.
Cook at 200 °C for 10–12 minutes, turning after 6 minutes. The nuggets are done when the coating is golden and the chicken1 inside is white and juicy.
Serve hot with ketchup.
Tips
- Why it works
- Coarse crumbs made from flakes hold better on the egg and brown faster at 200 °C, so the chicken stays juicy.
- Substitutions
- Replace the dried garlic with 1 small grated clove or leave it out entirely. You can replace the ketchup with yogurt and a pinch of salt.
- Common mistakes
- A common mistake: placing the nuggets tightly together. If after 10 minutes the coating is pale and damp in places, the basket was too crowded.
- Storing and reheating
- Keep in the fridge up to 2 days. Reheat in the air fryer for 4–5 minutes at 180 °C so the coating dries out again.
- Serve with
- Serve for dinner with mashed potatoes or sliced cucumbers and tomatoes.
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