Crispy Gluten-Free Chicken Nuggets
Crispy Gluten-Free Chicken Nuggets
Equipment
Ingrediënten
- 2 boneless skinless chicken breasts (approximately 9.5 ounces each)
- 2 cups cornflakes
- ¼ cup gluten-free all-purpose flour
- 2 teaspoons ground paprika
- 1 teaspoon onion salt
- ¼ cup finely grated Parmesan
- 2 eggs
- Olive oil cooking spray
- ¼ cup mayonnaise
- 2 teaspoons sriracha sauce
- Lemon wedges for serving
Instructies
- Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
- Cut the chicken into nugget-sized pieces.
- Crush the cornflakes by hand in a medium bowl until they are coarsely crushed.
- Add 1/4 cup of the gluten-free flour, paprika, onion salt, and Parmesan to the bowl.
- Season the mixture with salt and freshly ground black pepper.
- In another medium bowl, lightly beat the eggs.
- Place the remaining gluten-free flour in a third bowl.
- Dust a few of the chicken pieces at a time in the flour, shaking off any excess, then dip them into the egg, and coat them in the spiced cornflake mixture.
- Spray the nuggets generously with cooking spray.
- Carefully pull out the air fryer pan and basket and place half of the nuggets in the basket.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 350°F and set the timer for 8 minutes.
- Cook the nuggets, turning them halfway through the cooking time, until they are golden and cooked through.
- Transfer the cooked nuggets to a platter and cover them to keep warm.
- Repeat the cooking process with the remaining nuggets.
- Serve the crispy gluten-free chicken nuggets with a dipping sauce made by swirling the mayonnaise with sriracha.
- Provide lemon wedges for squeezing over the nuggets.
Notes / Tips / Wine Advice:
For extra flavorful nuggets, dissolve 2 tablespoons of salt in 2 cups of cold water and add the chicken. Refrigerate for 1 hour and 15 minutes, then drain before continuing with the recipe.
