CHICKEN NUGGET RIZZ

Ingredients 400g chicken breast fillets 4 tbsp plain flour 1 egg, lightly beaten 115g panko breadcrumbs or other dried breadcrumbs 2 tbsp vegetable or sunflower oil Method STEP 1 Cut the chicken into bite-sized pieces and place the pieces between two layers of baking paper. Use a rolling pin to gently flatten the pieces until they are around 2-3mm thick and uniform. STEP 2 Tip the flour onto a plate and mix it with a pinch of salt. Put the beaten egg in a bowl, and tip the breadcrumbs into another bowl. For the air fryer method, lightly oil a large baking tray. STEP 3 Dip each chicken piece in the flour, then into the egg (shaking off the excess), and finally toss in the breadcrumbs. Transfer the coated chicken pieces to a lightly oiled baking tray for the oven method or the air fryer basket for the air fryer method. Breadcrumbing using one hand is less messy. STEP 4 If you're using the oven, not pan-frying, preheat it to 220C/200C fan/gas 7. Bake the nuggets for 10-15 mins, turning them halfway through. STEP 5 If you're using the air-fryer, preheat it to 200C for 4 mins. Brush the chicken pieces on both sides with oil. Cook the nuggets in batches in the air-fryer basket for 5 mins per batch until golden and crunchy. Shake the basket halfway through to ensure even cooking. STEP 6 Serve the chicken nuggets with tomato sauce, if you like.