Name: Gluten-free chicken nuggets
Yield: 4
Ingredients: 2 300 gram chicken breast fillets; 2 cups gluten-free cornflakes; 2/3 cup gluten-free plain flour; 2 teaspoons onion salt; 1/4 cup finely grated parmesan; 2 eggs; 2/3 cup aioli; 2 teaspoons sriracha chilli sauce; lemon wedges, to serve; Olive oil cooking spray

Ingredients

2 300 gram chicken breast fillets

2 cups gluten-free cornflakes

2/3 cup gluten-free plain flour

2 teaspoons onion salt

1/4 cup finely grated parmesan

2 eggs

2/3 cup aioli

2 teaspoons sriracha chilli sauce

lemon wedges, to serve

Olive oil cooking spray

Method

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

2.Cut chicken into nugget-sized pieces. Crush the cornflakes by hand in a medium bowl until coarsely crushed. Add ½ cup of the flour, the paprika, onion salt and parmesan to bowl; season with salt and freshly ground black pepper. Lightly beat eggs in another 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, then coat in the spiced cornflake mixture. Spray nuggets generously with oil.

3.Taking care, pull out the air-fryer pan and basket; place half the nuggets in the basket. Slide the pan and basket back into appliance. Keep temperature set at 180°C and 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 nuggets.

4.Serve chicken nuggets with aioli swirled with sriracha, and the lemon wedges.

Women's Weekly Food