Ingredients

The following ingredients have 4 Servings
  • 3 Chicken breasts (cut evenly (if possible)
  • 1/3 cup of coconut yoghurt
  • 1 egg (cracked)
  • 1 tsp of garlic granules or powder
  • 1 tsp of onion powder
  • 1/4 tsp of curry powder (optional)
  • 1/2 tsp of paprika
  • 1 tsp of mixed herbs (or use 1/4 tsp of thyme, 1/4 tsp of marjoram and 1/2 tsp of parsley)
  • 1 cup of ground almonds
  • 1 tbsp of mixed herbs (or use 1 tsp of thyme, 1 tsp of marjoram and 1 tsp of parsley)
  • 1/2 tsp of garlic powder/granules
  • 1 tsp of himalayan pink salt
  • Spray/cooking oil

Instruction

  • Spray/coat the air fryer basket in oil then set aside.
  • Grab the chicken and proceed to rinse in lime juice and blot dry with kitchen towel
  • Place the chicken in a medium sized bowl then marinade with coconut yoghurt, egg, garlic granules, onion powder, pink salt mixed herbs, curry powder and paprika.
  • Coat the chicken by stirring the ingredients together then refrigerate overnight or for atleast one hour
  • Remove the chicken from the refrigerator then prepare the breading
  • Grab a medium sized bowl then add the breading, mixed herbs, garlic, pink salt and evenly combine
  • Pick up the chicken, one at a time, shake off any excess liquid, then roll it in the breadcrumbs. Handle with care using hands. Index finger and thumb is best to avoid the breading from being scraped off.
  • Place each nugget once they are breaded in the air fryer basket and spray or drizzle some oil over the top.
  • Insert the basket into the fryer unit, switch it on, select M,  temperate 180C and time 14 minutes ..... turn over half way through. Keep an eye on the chicken are the time does vary depending on the size of the chicken but around 14-16 minutes is the sweet spot
  • Serve accordingly