Crispy Parmesan Chicken Nuggets (Print Version)
# Ingredients:
→ Chicken Nuggets
01 -
1½ cups Panko breadcrumbs
02 -
1 cup finely grated parmesan cheese
03 -
1 teaspoon kosher salt, or to taste
04 -
½ teaspoon freshly ground black pepper, or to taste
05 -
6 tablespoons unsalted butter, melted
06 -
1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
07 -
Olive oil cooking spray (optional)
→ Honey Mustard Sauce
08 -
½ cup honey, or to taste
09 -
¼ cup yellow mustard
10 -
¼ cup dijon mustard
# Instructions:
01 -
Preheat air fryer to 400°F.
02 -
In large shallow bowl, combine Panko breadcrumbs, parmesan, salt, and pepper. Melt butter in microwave-safe bowl, about 30 seconds.
03 -
Working in batches, dip chicken pieces in melted butter, then in crumb mixture, patting to help coating adhere.
04 -
Place coated chicken in air fryer basket without overcrowding. Optionally spray lightly with olive oil. Air fry 7-8 minutes, flipping halfway through.
05 -
Transfer cooked nuggets to serving platter and repeat with remaining chicken. While one batch cooks, prepare next batch.
06 -
While final batch cooks, whisk together honey, yellow mustard, and dijon mustard in medium bowl. Adjust to taste.
07 -
Serve warm nuggets with honey mustard sauce.
# Notes:
01 -
Chicken thighs can be substituted for breasts
02 -
Keeps in refrigerator up to 5 days
03 -
Reheated nuggets will lose crispiness