Ingredients
- 600 grams chicken breast mini fillets
- 2 slices of brown sourdough (a few days old)
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1 tsp Italian herbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic granules
- 1 large egg
Avocado and mango spicy dip
- 1/2 small mango
- 1 medium avocado
- 1 red chilli
- 1 tbsp yogurt
- 1 tsp honey
- 1 tbsp cashews
- 1 pinch of salt
- 1 pinch of pepper
- 1/2 lime (juice only)
Instructions
- Pre heat the air fryer to heat 190
- Add the sourdough bread, ground coriander, smoked paprika, garlic granules, Italian herbs, salt and pepper into a food processor. Blitz until breadcrumbs form.
- Tip the breadcrumbs on to a plate
- Crack the egg onto a separate plate, season with salt and pepper before whisking well with a fork.
- Dip each chicken breast mini fillet one by one into the egg mixture before coating in the breadcrumb mixture.
- Once all the chicken breast mini fillets have been coated in the egg and breadcrumb mixture, place into the air fryer in an even layer for 8-10 minutes. The internal temperature should be at least 65
Avocado and mango spicy dip
- Blitz all the ingredients in either a food processor or blender until smooth.
- This dip goes great with the chicken nuggets.
Notes
If you do not have an air fryer, then these also work beautifully in the oven. I would recommend putting them in for 10-12 minutes at fan 200.
The macros are calculated for just the chicken nuggets per portion (150g)
Nutrition
Serving: 1 Serving | Calories: 286kcal | Carbohydrates: 19g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 967mg | Potassium: 662mg | Fiber: 2g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer