American · Snack
Air Fryer Chicken Nuggets with Ranch
Panko-crusted chicken breast nuggets air-fried golden, make once and enjoy over the week from fridge or freezer with a cool Greek yogurt ranch dip.
$
18 minsPrep
28 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
265Calories
32gProtein
9gFat
14gCarbs
2gSugar
1gFiber
520mgSodium
95mgChol
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Instructions
1
Prep
Pat 360g chicken dry, cut into 12 nuggets. Season with salt, pepper, garlic and onion powder, paprika. Set up three bowls: flour, beaten egg white, panko-parmesan.
2
Coat each nugget in flour, dip in egg, press into panko-parmesan. Whisk yogurt, buttermilk, chives, dill, remaining garlic and onion powder, salt, pepper for ranch.
3
Bake
Preheat air fryer to 200C for 3 minutes. Arrange all 12 nuggets in a single layer, spray with oil. Air-fry 10-12 minutes, flipping halfway, until 74C internal temperature.
4
Plate
Portion into 2 containers, 6 nuggets each with 1 tbsp + 2 tsp ranch. Serve with ranch, or refrigerate 4 days or freeze 60 days.
5
Reheat
Air-fry 6 nuggets at 180C for 3 minutes from fridge or 6-7 minutes from frozen until crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken breast
- 44g (1.6 oz) panko breadcrumbs
- 14g (0.5 oz) grated Parmesan
- 1 large egg white
- 14g (0.5 oz) plain flour
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp sweet paprika
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp olive oil spray
- 96g (3.4 oz) plain Greek yogurt
- 20ml (1 tbsp + 1 tsp) buttermilk
- 1 tsp fresh chives
- 1 tsp fresh dill