Air Fryer Nuggets (Print Version)
# Ingredients:
→ Chicken Nuggets
01 -
1½ pounds chicken breasts, boneless and skinless, diced into small cubes
02 -
6 tablespoons melted butter, unsalted
03 -
1 cup parmesan cheese, finely grated
04 -
1½ cups Panko crumbs
05 -
½ teaspoon ground black pepper, adjust if needed
06 -
1 teaspoon kosher salt, adjust to your liking
07 -
Cooking spray with olive oil (optional)
→ Honey Mustard Sauce
08 -
¼ cup Dijon mustard
09 -
¼ cup regular yellow mustard
10 -
½ cup honey, sweeten to taste
# Instructions:
01 -
Start by heating your air fryer to 400°F.
02 -
Mix the Panko crumbs, parmesan, salt, and pepper together in a wide, shallow dish. Use a microwave-safe bowl to melt the butter, about 30 seconds should do.
03 -
Take a few pieces of chicken at a time, dunk them in the melted butter, then roll them around in the crumb mixture. Press gently to get crumbs to stick well.
04 -
Arrange the coated chicken in your air fryer basket. Don’t cram them together. Add a quick spritz of olive oil spray, if you like. Cook at 400°F for about 7-8 minutes, flipping halfway through to brown both sides.
05 -
Once done, move the cooked nuggets onto a plate, and repeat the process with the rest. Use the downtime between batches to keep things rolling.
06 -
As the last batch cooks, stir together the honey, Dijon mustard, and yellow mustard in a medium-sized bowl. Adjust flavors to how you like it.
07 -
Dish out the nuggets while they're still warm and pair them with the honey mustard dip.
# Notes:
01 -
You can swap chicken breasts for thighs if preferred.
02 -
Store in the fridge for up to 5 days.
03 -
Reheated ones won’t be as crisp.