Healthy Crispy Chicken Nuggets & Waffle Fries

Ingredients (raw weights)

• 500 g chicken breast, boneless skinless, raw
• 155 g dill pickles, as sold
• 6 g salt, dry
• 2.4 g onion powder, dry
• 3.1 g garlic powder, dry
• 3.4 g paprika, dry
• 40 g all-purpose flour, dry
• 400 g potatoes, white, raw
• 4.5 g avocado oil, as sold
• 6 g salt, dry
• 3.1 g garlic powder, dry
• 2.3 g paprika, dry
• 300 g mayonnaise, light, as sold
• 150 g BBQ sauce, sugar free, as sold
• 70 g mustard, as sold
• 90 g honey, as sold
• 15 g lemon juice, as sold
• 2.4 g onion powder, dry

Steps

1. Mix all of the sauce ingredients together in a bowl and refrigerate to thicken.
2. Marinate the diced chicken breast in pickle juice while preparing the fries.
3. Cut the potatoes with a waffle cutter, rotating 90 degrees after each slice to create a waffle shape, then place them in an ice bath and pat completely dry.
4. Toss the dried waffle fries with avocado oil, salt, garlic powder, and smoked paprika, then bake in the oven or air‑fry until crisp.
5. In a bowl combine plain all‑purpose flour (about 40 g), a pinch of baking powder, salt, onion powder, garlic powder, and smoked paprika and mix well.
6. Drain the pickle juice from the chicken and coat the chicken pieces evenly in the seasoned flour mixture.
7. Lightly spray the coated chicken with cooking oil and air‑fry or oven‑bake until golden brown and crispy.
8. Serve the crispy chicken nuggets with the waffle fries and chilled Chick‑Fil‑A sauce.