Joe's Healthier Homemade Chicken Nuggets with Sweet Potato Fries

Wed, 31 August 2022

Ingredients

For the Nuggets

Cooking spray

50g Corn flour

Pinch of sea Salt and Black pepper

¼ tsp of garlic powder

80ml Buttermilk

200g Cornflakes, finely crushed into a crumb in the food processor

220g of chicken cut into bite sized pieces (Approx 8 Pieces)

For the Dipping Sauce

120g Mayonnaise (Low fat or Regular)

5g Yellow or Dijon Mustard

10g BBQ Sauce

15g Honey

5g Orange Zest

Juice of ½ Orange

Sweet Potato Air Fries

2 Large Sweet Potatoes

10g Of your Favorite Oil

5g Paprika

Sea Salt/Black Pepper to Season

Juice of ½ a Lemon

Note:

Sweet potatoes are one of the healthiest starches you can eat! While all forms of potatoes have nutritional value, by using sweet potatoes you are adding lots of Vitamin A and Vitamin C and fiber to your diet.

For the stuffings

100g Garlic Herb Butter

50g Cooked Ham

50g Cheddar Cheese

50g Pesto

Note: Air Frying reduces calories by up to 70%-80% compared to deep- fat frying and uses less oil

Method

Sweet Potato Air Fries:

1. Pre-Heat Air Fryer to 180c

2.Wash the outside of the potatoes under cold water and pat dry with kitchen paper or a clean tablecloth

3.Cut the potatoes into desired size wedges (I like to keep them chunky), leaving the skin on

4.Mix the wedge in a large bowl with the oil, paprika and season with salt and pepper

5.Place in the fryer basket, spread apart.

6.Air fry for 15-18 minutes, turn the wedges halfway through (Note DO NOT OVERLOAD THE FRYER)

7.Cooking times will vary pending on the thickness of your wedges

8.Keep warm in a low oven while cooking your chicken

For the Dipping Sauce

Combine all of the ingredients in a bowl, mix, cover with Clingfilm and chill before serving

For the Nuggets

1.Using the spray oil coat, the basket of the air fryer

2.Using a small knife carefully make a small incision into each piece of chicken creating a small pocket,

3.Spoon pesto into 2 chicken pockets

4.Divide ham and cheese and place into 2 Chicken Pockets

5.Divide the garlic butter and place into 2 chicken pockets

6.Leave remaining two pieces of chicken plain

7.Combine cornflour, pinch of sea salt / black pepper and garlic powder in a shallow dish. Place buttermilk in a separate shallow dish and cornflakes in a third shallow dish. Sprinkle chicken with salt. Dredge the chicken in the cornflour mixture, shaking off excess, then dip in the buttermilk, allowing excess to drip off. Toss the chicken in the cornflakes to coat.

8.Coat the chicken with cooking spray, place in the prepared basket. Cook at 180c until golden brown and fully cooked through, (Core temperature of 75c which will take approx8 to 9 minutes) turning halfway through cooking time.

9.Assemble, serve and enjoy