Everyone loves crispy chicken fillets! This recipe allows you to please everyone without compromising the nutritional quality of the meal. No frying, the same great taste and a little cheesiness to distinguish them even more from commercial frozen nuggets.
Preparation
10
min
Cooking
12
min
Portion
6
Ingredients
- 80 ml (⅓ cup) quick-cooking rolled oats
- 15 ml (1 tbsp) cornstarch
- 2.5 ml (½ tsp) garlic powder
- 5 ml (1 tsp) paprika
- 54 (90 g - about 2 cups) cheese crackers (Bold N Baked Crackers Extra Exquisite Nacho Cheese - Dare Foods)
- 80 ml (⅓ cup) pasteurized boxed egg whites (about 2 egg whites)
- 1 egg
- 60 ml (¼ cup) Buffalo hot sauce
- 454 g (1 lb) boneless, skinless chicken breasts, cut into large cubes or strips
Preparation
- In a blender, finely grind rolled oats with cornstarch, garlic powder and paprika. Set aside in a shallow bowl.
- In the same blender, finely grind the crackers and set aside in a second shallow bowl.
- In a third bowl, whisk together egg whites, egg and hot sauce with a fork.
- Coat chicken, one piece at a time, in oatmeal mixture. Shake off excess. Dip pieces into egg mixture. Coat the chicken with powdered crackers.
- Preheat hot air fryer to 400°F (200°C).
- Spray the grid of the air fryer with oil and place the chicken pieces, without overlapping, in the air fryer basket.
- Spray the top of the chicken with a little oil. Cook for 12 minutes, turning the pieces halfway through cooking and spraying with oil again.
Note: Depending on the size of your air fryer basket, you may need to repeat steps 6 and 7 to ensure all chicken pieces are cooked.
Notes
Can be kept for 4 days in the refrigerator.
Registered Dietitian Nutritionist in Quebec City
