So crunchy and crispy on the outside and tender on the inside! These air-fryer nuggets are served with a homemade 5 ingredient honey mustard sauce! A perfect little appetizer or snack that can quickly be made in the air-fryer!
If there’s one kitchen appliance I’ve been using nonstop the past months during postpartum, it’s my air fryer! I love how quickly I can make foods and that I can leave the food in there without overcooking. It’s hard especially since I don’t know when my baby will randomly wake up from a nap to rock her back to sleep. She hasn’t been the best napper!
She’s currently going through her four month sleep regression at 14 weeks so that’s been going on over here. I’m hoping it ends soon though! I heard that go back to their previous sleep habits after!
Anyways, onto the chicken nugget recipe that doesn’t require complex ingredients. I used cornflakes in replacement of breadcrumbs! I also have an oven-baked chicken nugget recipe if you prefer that over the air-fryer!
Air Fryer Cornflake Crusted Chicken Nuggets
Ingredients
- 1 lb chicken breast cut into cubes
- 2 large eggs
- 1/4 cup almond milk
- 4 cups cornflakes crushed
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teapsoon pepper
- olive oil
Honey Mustard Sauce
- 1/4 cup dijon mustard
- 1/4 cup mayonnaise
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon paprika
Instructions
- Pat chicken dry and cut into nugget sizes.
- In one bowl, whisk together eggs and almond milk. In another bowl, crush cornflakes, paprika, garlic powder, sea salt and pepper.
- 3. Coat chicken pieces in the egg mixture, then toss in cornflake mixture to cover.
- Place chicken into air fryer basket and spray with oil spray. Cook at 390F for 12 minutes. Turn chicken over with tongs and air fry for another 3 minutes until golden brown.
