Crunchy Chicken Air Fryer (Print Version)
# Ingredients:
→ Chicken Nuggets
01 -
1½ cups crunchy Panko breadcrumbs
02 -
1 cup finely shredded parmesan cheese
03 -
1 teaspoon sea salt, adjust to your liking
04 -
½ teaspoon cracked black pepper, adjust to your liking
05 -
6 tablespoons melted unsalted butter
06 -
1½ pounds chicken breasts without skin or bones, chopped into small chunks
07 -
Cooking spray with olive oil (if you want)
→ Honey Mustard Sauce
08 -
½ cup honey, add more if you like it sweeter
09 -
¼ cup regular yellow mustard
10 -
¼ cup fancy dijon mustard
# Instructions:
01 -
Get your air fryer hot at 400°F before starting.
02 -
Mix Panko breadcrumbs, parmesan, salt, and pepper in a big flat bowl. Melt your butter in the microwave for about 30 seconds.
03 -
Dunk chicken pieces in the melted butter then roll them in the crumb mix, pressing gently so the coating sticks well.
04 -
Put the coated chicken in your air fryer basket with some space between pieces. Give them a light spray with olive oil if you want. Cook for 7-8 minutes, turning them over halfway.
05 -
Move the finished nuggets to a plate and do the same with the rest of your chicken. While one batch cooks, get the next batch ready.
06 -
As your last batch cooks, mix honey, yellow mustard, and dijon mustard in a bowl. Taste it and add more of anything you think it needs.
07 -
Enjoy the hot nuggets with your homemade honey mustard dip.
# Notes:
01 -
You can swap in chicken thighs if you prefer
02 -
They'll stay good in the fridge for up to 5 days
03 -
They won't be as crunchy after reheating