Season the chicken mince

• Put the chicken mince in a bowl with half of the paprika, garlic powder, onion powder and cajun seasoning, plus salt and pepper.
• Mix with your hands until all the seasoning is well incorporated.

Make the crispy coating

• Add the crisps and the remaining paprika, garlic powder, onion powder and cajun seasoning to a blender cup.
• Blend into fine crumbs and pour them out onto a plate.

Prepare the wet mixture

• In a separate bowl, combine the egg whites and sriracha and mix well.

Shape and coat the nuggets

• Shape the chicken mince into nuggets.
• Dip each nugget in the egg white mixture, then toss in the crumb mixture until fully coated.
• Place the coated nuggets on a baking tray or rack.

Bake or air fry

• Give the nuggets a quick spray of cooking oil.
• Bake or air fry at 180 °C until golden and cooked through.

Serve

• Serve with your favourite low-calorie sauce.