Crispy Chicken Nuggets (Print Version)
# Ingredients:
→ Chicken Nuggets
01 -
1½ pounds boneless, skinless chicken breasts chopped into small pieces
02 -
1 cup parmesan cheese, shredded finely
03 -
1 teaspoon kosher salt (adjust if needed)
04 -
6 tablespoons melted unsalted butter
05 -
½ teaspoon freshly cracked black pepper, or more if desired
06 -
1½ cups Panko breadcrumbs
07 -
Optional: Spray bottle of olive oil
→ Honey Mustard Sauce
08 -
¼ cup dijon mustard
09 -
½ cup honey (sweeten to your liking)
10 -
¼ cup classic yellow mustard
# Instructions:
01 -
Heat the air fryer to 400°F and let it warm up.
02 -
Mix the Panko, parmesan, salt, and pepper in a wide, shallow bowl. Melt butter in the microwave for about half a minute.
03 -
Take a few chicken pieces at a time. First dip them in butter, then into the breadcrumb mix. Pat down to make sure the coating sticks well.
04 -
Put coated chicken into the air fryer basket, leaving space between pieces. Optional: Add a light spray of olive oil. Flip halfway through, cooking for 7-8 minutes total.
05 -
Move finished nuggets to a plate. Repeat the process with the rest of the chicken. While one batch fries, prep the next batch.
06 -
Combine honey, yellow mustard, and dijon mustard in a bowl. Whisk together and tweak the flavor to your taste.
07 -
Enjoy the warm nuggets alongside a bowl of the honey mustard dip.
# Notes:
01 -
Boneless chicken thighs can be used instead of breasts.
02 -
Store in a sealed container in the fridge for up to 5 days.
03 -
Crispiness doesn’t hold up well after reheating.