![]() You do not need to use milk or vinegar in the egg mixture but it really adds some extra flavor and juiciness to the chicken.To make this recipe dairy-free you can leave out the parmesan cheese or use vegan parmesan cheese.Switch up the breading and use regular breadcrumbs, gluten-free breadcrumbs, or panko.If you overload the air fryer then they will not cook evenly or get nice and crispy and golden. Cook the chicken in batches and make sure you place the chicken nuggets in a single layer in the air fryer basket.I like to use the MISTO olive oil mister. For the crispiest chicken, spray the chicken with olive oil spray before you cook it.Flip the chicken over halfway through the cooking time to allow the chicken to get perfectly golden on all sides.Lightly press the breadcrumbs into each piece of chicken breast as you coat it to help it stick better.Once you dip the chicken into the egg mixture, shake it a little bit to get rid of any excess egg.Cut the chicken into even size pieces like 1.5-inch cubes so that it all cooks at the same time.Tips and tricks for the best crispy chicken nuggets ![]() Get the full list of ingredients and recipe instructions in the recipe card below. See dipping sauce suggestions below.Ĭoat the chicken Place onto a sheet pan or plate Air fry at 400 degrees for 8 minutes Serve Serve hot with your favorite dipping sauce. Continue until you have cooked all of the chicken nuggets. Cook them at 400 degrees F for 8 minutes, flipping them over halfway through the cooking time. Place the breaded chicken nuggets in a single layer into the air fryer basket. Preheat the air fryer to 400 degrees F and spray the air fryer basket with cooking spray. Place the chicken onto a baking sheet with a rack or a clean plate so you can easily transfer it to the air fryer. Dip each piece of chicken in the egg then in the breadcrumbs and continue until you have coated all of the chicken. In a separate bowl mix up the breading mixture. Mix up the egg mixture in a medium, shallow bowl. Seasoning – garlic powder, paprika, dried parsley, salt, and pepper – to add all the flavor!.Olive oil – to help them get nice and crispy.Apple cider vinegar – this gives the nuggets a nice zippy flavor.Milk – use non-dairy, unsweetened milk for a dairy-free version or regular cow’s milk.If you need to keep this recipe dairy-free then you can skip the cheese and add pulsed nuts or more breadcrumbs. Grated parmesan cheese – I like to grate my own (right in the food processor) so I know exactly what is in it but any type will work.I prefer the chickpea-seasoned breadcrumbs or the Aleias brand, which are both gluten-free but any will work. There are several brands you can choose from at most grocery stores. Breadcrumbs – I used store-bought, seasoned breadcrumbs (not panko but panko will work).I used 2 large chicken breasts that were around 5-6 ounces each and I cut them into about 20, 1.5-inch pieces. Chicken breast – Chicken breast works best in this recipe since you can easily cut it into 1-inch pieces that result in perfect chicken nuggets.Great for dipping in ketchup or honey mustard!. ![]()
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