Real Nuggets

Trim any fat from the chicken breast and cut it into roughly 1‑inch pieces; place the pieces in a blender or food processor.

In a small bowl, soak the whole wheat bread slice in a splash of milk for about 10 seconds, then gently squeeze out excess liquid and add the softened bread to the blender.

Add the cream cheese, salt, sweet paprika, garlic powder, and oregano to the blender. Blend on high until the mixture forms a smooth, homogeneous paste.

Transfer the mixture to a clean work surface. Wearing disposable gloves or lightly dampening your hands, shape the mixture into nugget-sized balls or patties, about 2‑3 cm in diameter.

Place the ground corn flakes in a shallow dish. Roll each nugget in the flakes, pressing gently so the coating adheres evenly to the surface.

Preheat the air fryer to 350°F (350°F). Arrange the coated nuggets in a single layer in the air‑fryer basket, ensuring they do not touch.

Air‑fry for 8 minutes, then flip the nuggets and cook an additional 8 minutes, or until the coating is golden brown and the interior reaches an internal temperature of 167°F (165°F). Adjust cooking time slightly if nuggets are larger or smaller.

Remove the nuggets from the air fryer, let them rest for 2 minutes, and serve hot with your favorite dipping sauce.