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Instructions. Preheat oven to 400. Line a baking sheet with foil; lightly grease with cooking spray and set aside. Season chicken-pieces with salt and pepper; set aside. Place chips, chili powder and oregano in a food processor or blender; process until well ground. Add pecans and pulse a few times, or until finely ground.
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Pour the pickle juice, milk, and hot sauce into the bag and seal. Massage the mixture together and refrigerate for at least 4 hours, or overnight. In a large bowl whisk together the flour, bread crumbs, garlic powder, salt, pepper, paprika, and powdered sugar. Drain the chicken from the pickle juice mixture.
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Working with a few pieces at a time, shake off any excess flour, dip the floured chicken into the egg mixture and then coat each piece with the crushed potato chips. Pre-heat the air fryer to 400°F. Air-fry the chicken in batches to avoid over-crowding. Place a single layer of the coated chicken in the air fryer basket or tray.
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Continue until you have either run out of chicken or crisps! (don't eat any leftover crisps that have come into contact with the raw chicken). Place the coated chicken onto a baking tray. Bake in the centre of a pre-heated oven for 12 minutes at 200°C/400°F. Serve with ketchup, mayo or whatever you like! Enjoy! Don't let a good recipe slip.
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Preheat oven to 350° and line a baking sheet with foil or spray with a non-stick cooking spray. Set aside. In a large skillet, heat oil over medium high heat. Add diced chicken pieces into the flour, making sure the entire piece of each chunk of chicken is coated with flour.
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Load into the air fryer basket your frozen chicken nuggets and fries. Find a space for the ramekin and add a ramekin loaded with spaghetti. Set the temperature to 180c/360f and the cook time to 15 minutes. When it beeps check to make sure your nuggets and fries are fully cooked. Load onto plates and serve.
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Instructions. In a large Ziploc bag or bowl, combine the flour, baking soda, onion powder, garlic powder, salt, and pepper. In a shallow bowl, whisk together eggs and buttermilk. Place Panko breadcrumbs in a separate shallow bowl. Add the chicken pieces to the bag with the seasoned flour.
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Assemble the nuggets. Make an assembly line with the bite-sized chicken, egg, crumbled chips and parchment-covered baking sheet. Then coat a piece of chicken in the egg, roll in the chips, transfer to the baking sheet…and repeat! Bake. Pop 'em in the oven and bake until the chicken reaches an internal temperature of 165°F, about 20 minutes.
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Cut the potatoes into thin chips and then add to a large bowl of cold water. Leave to the side while you make the chicken nuggets. Cut the chicken breasts into bite sized pieces. Crack the eggs into a bowl and whisk with a fork. Add the ground almonds to another bowl, along with the garlic powder.
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Preheat oven to 400 degrees F. Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown.
Chicken nuggets and chips
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Instructions. Combine cut up chicken breasts and buttermilk in a large bowl. Cover and refrigerate for at least two hours or overnight. In a separate bowl, combine crushed potato chips, breadcrumbs, brown sugar and seasoned salt. When ready to bake, preheat oven to 400F degrees. Line a baking sheet with foil and lightly spray with cooking spray.
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Preheat the oven to 350 °F. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown.
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Season with salt and pepper and stir. Break the egg into a second shallow bowl and beat with a fork until smooth and pale. Tip half of the breadcrumbs into a third shallow bowl. Coat each chicken.
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In a separate bowl, whisk the eggs together. Coat the chicken first in the flour, then in the eggs and finally in the flour again. For a thicker coating, repeat the breading. Fry the chicken nuggets in the oil until golden brown and crisp. Remove with a slotted spoon then drain on kitchen paper before serving.
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In a medium bowl, add the chicken pieces, BBQ sauce, and BBQ seasoning. Stir to evenly coat. In a shallow bowl, add the crushed BBQ chips. Take each chicken piece and roll in the crumbs, pressing gently so the crumbs stick. (If you run out of crumbs, just bake the chicken coated in BBQ sauce. Still will be really good!)
