350gramsChicken Breastsskinless, boneless, at room temperature
1.5tablespoonItalian Seasoning
1teaspoonPaprika
1teaspoonSalt
1.5tablespoonMayonnaise
1tablespoonLime Juice
½cupPanko Breadcrumbs
3tablespoonsgrated Parmesan
2tablespoonsmelted Butter
Instructions
Trim off any fat from the breasts. Slice the chicken into ½ inch slices and cut each slice into 1 inch cubes.
Marinate the chicken pieces in italian seasoning, paprika, salt, mayonnaise and lime juice. Mix well and set aside for 20-30 minutes.
In a bowl, mix together breadcrumbs and parmesan. Place the chicken pieces one at a time in the mixture and coat them well with the breadcrumbs, pressing down to ensure the breadcrumbs coat each piece properly. Keep them aside in a plate.
Place the coated chicken nuggets in the air fryer basket in a single layer, making sure to leave some gaps and not over crowd the basket. Air fry for 3 minutes at 190C. Brush with melted butter on both sides, flip the bottom side up and air fry again for 3 minutes till crispy. Serve them hot!
Video
Notes
Butter: You can replace the butter with an oil spray or oil
Dipping Sauce: I served these chicken nuggets with my mango mustard dipping sauce. You can find the recipe here.
Don't overcrowd: Always make sure to keep the nuggets in a single layer and don't overcrowd the basket or they won't become crisp.