Tender chicken nuggets on the inside and lightly crispy on the outside, made with a light coating. This recipe makes approximately 20 to 22 nuggets.
255 kcal
26 g
12 g
12 g
51% RI
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Blend the raw chicken, egg, skyr, parmesan, salt, paprika, garlic powder, onion powder, sucralose, and white pepper until smooth.
Lightly wet your hands and shape approximately 20 to 22 irregularly shaped nuggets.
If desired, place the nuggets in the freezer to make coating them easier.
10 minMix the flour with the salt, paprika, garlic powder, onion powder, white pepper, and baking powder.
Coat the nuggets directly with the coating mixture, without adding an egg.
Arrange the nuggets on a baking sheet and lightly spray them with oil.
Cook at 200 °C in the air fryer for 12 to 25 minutes, or in the oven at 200 °C for 25 to 30 minutes.
12 min5% RI
2% RI
17% RI
17% RI
4% RI
45% RI
43% RI
10% RI
18% RI
10% RI
22% RI
1% RI
6% RI
10% RI
50% RI
32% RI
11/11 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
A light yet filling salad of chicken, avocado, and crunchy vegetables, topped with a yogurt dressing. Ideal for a light meal or a quick lunch.
