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Nom nom nom we LOVE chicken nuggets, they are such a childhood favourite!

They can be very naughty though… so we have an AMAZING recipe that’s actually healthy!

Firstly, it’s home made. So you’re using real chicken and real ingredients. And we’re making zucchini fries, which are a great way to get kids to eat veggies.

Secondly, it’s made in a very magic machine, the Phillips air fryer! You get the same crispyness of fried food, but with much, much less fat. The circulation of the hot air means that it crisps up all around, and you just need to add a touch of oil to the actual breadcrumbs before crumbing any of your favourite foods.

Panko crumbed chicken nuggets, zucchini fries and home made natural yoghurt sauce

Serves 6

For the natural yoghurt:

  • 2 cups skim milk
  • 1 cup skim milk powder
  • 2 Tbsp pre-cultured natural yoghurt with live bacteria

For the crumb mix::

  • 2 cups panko crumbs
  • 1/2 cup grated parmesan cheese
  • 2 tsp dried oregano flakes
  • 6 Tbsp extra virgin olive oil
  • salt and pepper
  • 3/4 cup plain flour
  • 2 free range eggs

to be crumbed:

  • 1kg free range chicken breast
  • 1kg zucchini, cut into spears

natural yoghurt sauce:

  • ½ bunch dill, finely chopped
  • ½ bunch parsley
  • 2 small or 1 large clove garlic, crushed
  • 1 lemon, zest and juice
  • 5 cups home made natural yoghurt, from above
  • salt and pepper
  1. Start the yoghurt at least 24 hours before service. To make the yoghurt, heat milk up to 95C, or almost boiling, then remove from heat and whisk in the skim milk powder. Allow to cool, then whisk in live cultured yoghurt until smooth. Place in the All in One and set to yoghurt function. Once set, transfer to fridge and cool completely. Note this recipe makes extra yoghurt.
  2. For the crumb mix, stir together panko, parmesan, oil and oregano in a bowl together with salt and pepper. Cut chicken into nugget sized pieces, and zucchini into thick spears. Dredge the chicken and zucchini in flour, then whisked egg, then parmesan crumb mix.
  3. Pre-heat air fryer to 220C. Place zucchini in 1 layer on each level of the multi layer basket, and air fry for 7-8 minutes, or until golden. Remove.
  4. Reduce air fryer temperature to 180C. Place a layer of the crumbed chicken nuggets on each level of the multi layer basket, and air fry for 10-15 minutes, or until golden and cooked through (timing will depend on how thickly you’ve cut your chicken).
  5. For the natural yoghurt sauce, gently mix together finely chopped dill and parsley, crushed garlic, lemon zest and juice, and 1.5 cups of natural yoghurt. Season to taste.
  6. To serve, place chicken nuggets and zucchini fries on a large serving plate alongside a generous amount of the sauce.