Air Fryer Chicken Nuggets
Ingredients
The chicken and brine
-
3
cups
cold water or pickle juice
-
¼
cup
Diamond Crystal kosher salt
-
1½
pounds
boneless skinless chicken breasts
The coating
-
9
ounces
plantain chips or strips
-
2
large
eggs
-
2
tablespoons
cassava flour
-
2
teaspoons
onion powder
-
1
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
to taste
avocado oil spray
Optional sauce
-
¼
cup
Dijon-style mustard
-
1
tablespoon
honey
Instructions
- Preheat the air fryer and prepare a wire rack in a rimmed baking sheet.
- Make the brine by mixing cold water and kosher salt until dissolved.
- Cut the chicken breasts into bite-sized pieces and pound them to about ½-inch thickness.
- Brine the chicken in the prepared mixture for 15 minutes or use pickle juice for 1 to 8 hours.
- Crush the plantain chips in a food processor until they form a coarse powder.
- In a separate bowl, whisk together eggs, cassava flour, and spices to form a sticky paste.
- Pat the brined chicken dry and dip each piece into the egg mixture, then coat with plantain crumbs.
- Arrange the coated chicken nuggets on the wire rack.
- Spray the air fryer basket with avocado oil and place the nuggets in a single layer.
- Air fry at 400°F for 8 to 10 minutes until golden brown and cooked through.
- If cooking from frozen, air fry for 14 to 16 minutes.
- Serve with honey mustard sauce or your choice of dipping sauce.
Nutrition Facts (estimated)
Servings
4
Calories
534
Total fat
21g
Total carbohydrates
44g
Total protein
41g
Sodium
0mg
Cholesterol
0mg
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