Ingredients
600 g chicken breasts (boneless, skin off) cut into bite-sized pieces
1 C plain flour
2 eggs lightly whisked
150 g Proper Crisps Marlborough Sea Salt crushed
1 tbsp olive oil
Slaw
¼ cabbage shredded (green, red, or a mix)
1 carrot grated
½ red onion thinly sliced
2 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp white sugar
Preparation
Place the chicken in a shallow dish and add the flour, seasoned with salt and pepper. Turn to coat.
Place the eggs in another shallow dish and the crushed chips in another.
Dip the floured chicken into the egg, shake off any excess and then roll the chicken in the crushed potato crisps, pressing firmly until fully covered.
Place the chicken pieces in the air fryer basket, ensuring they are not touching for better air circulation. Spray lightly with cooking spray or brush with olive oil. Cook at 200°C for about 12-15 minutes, turning halfway through, until the chicken is golden and cooked through.
While the chicken is cooking, in a salad bowl, combine the cabbage, carrot, and red onion.
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar and a sprinkle of salt and pepper. Pour the dressing over the slaw and toss to coat evenly.
Serve nuggets with slaw and sprinkle with parsley.
