Bang-Bang Chicken with Crunchy Slaw

• 1 chicken breast
• ½ cup flour
• 1 egg
• ¾ cup breadcrumbs
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper
• Oil spray

For the slaw

• ½ cup red cabbage, finely shredded
• 1 carrot, grated or julienned
• ½ cucumber, thinly sliced
• Any other vegetables you like

For the sauce

• 2 tbsp yoghurt or sour cream
• 1 tbsp mayo
• 1–2 tbsp sweet chilli or sriracha
• 1 tsp honey
• Juice of ½ lime
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper

Watch the full step-by-step below.

1. Slice chicken breast in half and flatten each piece to an even thickness using a mallet or rolling pin.
2. Set up three bowls with flour, whisked egg, and breadcrumbs mixed with paprika, garlic powder, onion powder, salt and pepper.
3. Coat chicken in flour, then egg, then breadcrumbs, pressing to coat well.
4. Spray with oil and cook in the Nutribullet CrispLite Vision Air Fryer at 180°C for 10–12 minutes, flipping halfway, until golden, crispy and cooked through. Alternatively, cook in the oven or in a pan with shallow oil.
5. Meanwhile, use the Nutribullet Triple Prep System food processor to shred the cabbage, grate the carrot and slice the cucumber for the slaw. Toss together in a bowl.
6. Meanwhile, combine all sauce ingredients in a bowl and mix until smooth.

To serve

Plate up the chicken alongside the slaw, drizzle generously with sauce, and serve with salad, rice or potatoes.

This one wins over the picky ones.