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Crispy, protein-rich chicken nuggets prepared with a coating made from oat flour and unflavored whey. A simple, lactose-free, egg-free recipe, ideal for a light lunch or dinner.
Cut the chicken breast into evenly sized pieces to ensure uniform cooking and a shape similar to that of nuggets.
In a bowl, mix the oat flour with the unflavored whey, paprika, garlic powder, salt, and pepper.
Dip each piece of chicken in the plant-based beverage, then transfer it to the flour and spice mixture, coating it completely.
Arrange the nuggets in the air fryer basket without overlapping them and cook them at 190 °C for 12–15 minutes.
Turn the nuggets halfway through cooking and continue until they are golden brown on the outside and fully cooked in the center.
Air fryer
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the air fryer before serving.
For a crispier coating, lightly spray the nuggets with oil before cooking. The recipe contains neither eggs nor dairy ingredients, but always check the labels of the whey and oat flour in case of allergies or intolerances.
Italia
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Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
