Hähnchen-Nuggets aus der Heißluftfritteuse (Low FODMAP)

Zutaten

• 1 pound ground chicken
• 2 tablespoons tapioca flour
• 1 tablespoon garlic-infused olive oil
• 1 teaspoon salt, divided
• 1/2 teaspoon paprika, divided
• 1/2 teaspoon ground black pepper, divided
• 1 large egg
• 1/2 cup blanched almond flour
• Avocado oil cooking spray (or your preferred cooking spray)
• 1/4 cup orange marmalade (see notes for Paleo option)
• 1/4 cup pineapple juice
• 3 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (optional)
• 1 teaspoon tapioca flour
• 1 teaspoon cold water

Zubereitung

1. 1

   Prepare the dipping sauce: If making the sweet and sour sauce, in a small saucepan, whisk together all the sauce ingredients except for the tapioca flour and cold water and place on medium high heat on the stovetop. Whisk together tapioca flour and cold water in a small measuring cup or bowl to make a slurry. Once the liquid in the saucepan starts to bubble, pour the slurry into the pot and whisk constantly until sauce thickens, about 1 minute. Remove saucepan from heat and set somewhere uncovered to cool. The sauce will continue to thicken as it cools. If making another dipping sauce to make the nuggets in (see notes for options), prepare those recipes in advance to allow them to cool and/or the flavors to meld.

2. 2

   Make the nugget interior: To a large bowl, add ground chicken, 2 tablespoons of tapioca flour, 1 tablespoon garlic-infused olive oil, ½ teaspoon of the salt, ¼ teaspoon of the paprika, and ¼ teaspoon of the pepper and mix with your hands to combine. Set a large piece of parchment paper on a clean surface or baking sheet. Using your hands, roll the meat mixture into 1 tablespoon-sized balls, place on the parchment paper, and then flatten the balls into nuggets with the palm of your hand.

3. 3

   Baste nuggets: Using a whisk or fork, beat egg and a sprinkle of salt together in a small bowl. Dip a basting brush in the egg mixture and coat the nuggets in egg. Flip the nuggets and baste the other side.

4. 4

   Bread nuggets: To another large bowl, add ½ cup almond flour, ½ teaspoon of the salt, ¼ teaspoon of the paprika, and ¼ teaspoon of the pepper and whisk to combine. Dredge the egg-coated nuggets into the breading until evenly coated, gently shaking off the excess breading. If your air fryer does not have a built-in preheat function, place breaded nuggets onto a plate and preheat your air fryer for 10 minutes at 400°F prior to adding the nuggets. Place nuggets onto/into air fryer pan(s), spraying the pan(s) with cooking spray if food tends to stick to your pan(s). Spray the tops of the nuggets lightly with cooking spray. Depending on the size of your air fryer, this may need to be done in two batches. See the "If using a smaller air fryer without a built-in preheat function" section above for more detailed instructions.

5. 5

   Air fry nuggets: If using an Instant Pot Vortex Plus 10-quart Air Fryer (which is what I use) with a built-in preheat function, press the “Air Fry” button, set the temperature to 400°F, and set the timer for 10 minutes. Once prompted to “Add Food,” add both pans to the air fryer, using the top and bottom rungs. Once prompted to “Turn Food” halfway through cooking, remove pans to a baking sheet, and using a fork, flip the nuggets, spray the tops with cooking spray, place the pans on the opposite rungs in the air fryer, close the door, and continue to air fry for the remaining time.

6. 6

   Check temperature: Remove the nugget pans from the air fryer, and using an instant read thermometer, check the internal temperature of the thickest nugget. Ground chicken must be at an internal temperature of at least 165°F to be safely consumed.

7. 7

   Serve and dip: Serve nuggets with sweet and sour sauce, BBQ sauce, or ranch dressing, and pair with zucchini sticks or air fryer French fries for a family-friendly meal. If you're following a low FODMAP diet, choose versions that fit your needs.