Nuggets de poulet aux corn flakes

Ingrédients

• 600 g (about 1.3 lbs) skinless chicken breast, cut into 1 inch cubes
• 1/3 cup (35g) tapioca flour
• 125 g (3 cups) cornflakes, crushed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium eggs, whisked
• Avocado oil spray

Préparation

1. 1

   If baking, preheat the oven to 400F/ 180C.

2. 2

   Pulse cornflakes with smoked paprika, garlic powder, onion powder, salt, and black pepper in a food processor until they resemble breadcrumbs. Transfer the mixture to a bowl.

3. 3

   Add tapioca flour to a separate bowl.

4. 4

   In a medium bowl, whisk eggs and milk together until well combined.

5. 5

   Place a wire rack on a large baking sheet and spray it well with cooking spray.

6. 6

   Take each piece of chicken and coat it in tapioca flour, shaking off any excess. Dip the floured chicken piece into the whisked egg mixture, ensuring it is well coated, then roll the chicken in the cornflake-spice mixture until it is evenly coated. Place chicken pieces on the wire rack.

7. 7

   Lightly spray the chicken pieces with cooking spray.

8. 8

   Oven method: Bake in the preheated oven for 30 minutes or until the chicken is crispy and cooked through.

9. 9

   Air fry method: Place the chicken nuggets in the air fryer basket in a single layer, making sure not to overcrowd the basket. You can cook the chicken nuggets in two batches if needed. Air fry for 15-20 minutes or until crispy.