Crispy Chicken Air Fryer (Print Version)
# Ingredients:
→ Chicken Nuggets
01 -
1 cup parmesan, grated fine
02 -
1½ cups Panko breadcrumbs
03 -
½ teaspoon black pepper, freshly ground, adjust if needed
04 -
1 teaspoon kosher salt, adjust as necessary
05 -
1½ pounds chicken breasts, skinless and boneless, chopped into small bites
06 -
6 tablespoons butter, melted and unsalted
07 -
Optional olive oil spray for coating
→ Honey Mustard Sauce
08 -
¼ cup yellow mustard
09 -
¼ cup dijon mustard
10 -
½ cup honey, adjust sweetness to preference
# Instructions:
01 -
Set your air fryer to 400°F and let it get ready.
02 -
Mix breadcrumbs, grated parmesan, salt, and pepper together in a big, shallow dish. Melt the butter in a bowl in the microwave for about 30 seconds.
03 -
Take a few chicken pieces, dip them into the melted butter, and then press them into the breadcrumb mixture so it sticks.
04 -
Arrange the coated chicken nuggets in the fryer basket, leaving space between each one. You can lightly spray olive oil if wanted. Fry for around 7–8 minutes, turning halfway through cooking.
05 -
Move the finished nuggets to a plate and cook more chicken in batches. While each batch cooks, prep the next one.
06 -
As the last batch cooks, mix the honey and the two types of mustard in a medium-sized bowl. Add more honey if you want it sweeter.
07 -
Serve those hot nuggets alongside the honey mustard mix.
# Notes:
01 -
Chicken thighs work just as well if you don’t have breasts
02 -
Store in the fridge for up to 5 days
03 -
Reheated nuggets won’t stay crispy