AuthorChef Chad
Cut the chicken thighs into cubes and disregard the skin.
Using the Breville blender, process the chicken, garlic, salt and pepper until smooth.
Transfer the chicken paste into a bowl, slide in egg, flour, shredded carrots, minced onion leeks and mix until well combined.
Refrigerate the mixture for 20 mins.
Using an ice cream scooper, scoop in the mixture, coat with flour then dip it in the beaten eggs then dredge it into the breadcrumbs. Mold it into a nugget and continue doing the same procedure with the rest of the mixture.
Brush breville air fry basket with olive oil then line up the nuggets and brush it with olive oil.
Airfry the nuggets for 13 mins under 205 Deg C.
Once cooked serve it with your favorite dip or dressing. Enjoy!
Ingredients
Directions
Cut the chicken thighs into cubes and disregard the skin.
Using the Breville blender, process the chicken, garlic, salt and pepper until smooth.
Transfer the chicken paste into a bowl, slide in egg, flour, shredded carrots, minced onion leeks and mix until well combined.
Refrigerate the mixture for 20 mins.
Using an ice cream scooper, scoop in the mixture, coat with flour then dip it in the beaten eggs then dredge it into the breadcrumbs. Mold it into a nugget and continue doing the same procedure with the rest of the mixture.
Brush breville air fry basket with olive oil then line up the nuggets and brush it with olive oil.
Airfry the nuggets for 13 mins under 205 Deg C.
Once cooked serve it with your favorite dip or dressing. Enjoy!