Zubereitung

1. 1

   Pat the chicken breast fillet dry, pull off the sinews and cut it into pieces about four centimetres across. Pieces of the same size cook through evenly and are done at the same time.

2. 2

   Mix the plain flour with the paprika, the salt and the pepper in a shallow dish. Beat the eggs in a second dish and put the breadcrumbs into a third.

3. 3

   Turn the pieces of meat first in the seasoned flour, then in the egg and finally in the breadcrumbs, pressing the coating on firmly all round. The flour takes up the moisture so that the egg sticks and the coating does not fall off as it cooks.

4. 4

   Brush the coated nuggets thinly all over with the rapeseed oil. Without this film of oil the coating stays floury and pale in the airfryer, because the hot air stream alone does not brown it.

5. 5

   Preheat the airfryer to 190 °C.

6. 6

   Lay the nuggets in a single layer in the basket with space between them and do not stack them; work in two batches for a larger quantity. That way the hot air flows around every piece and the coating turns crisp all over.

7. 7

   Turn the nuggets and cook them for another five to seven minutes until the coating is golden brown and the meat has reached a core temperature of 75 °C. Poultry must be cooked right through; the juices then run clear.

8. 8

   Let the nuggets drain briefly on kitchen paper and serve them hot.