Air Fryer Chipotle Lime Chicken Nuggets
Panko-crusted chicken breast nuggets air-fried with smoky chipotle spice and lime, make once and enjoy over the week from fridge or freezer with a cooling avocado-lime crema.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 360g chicken breast dry and cut into nugget-sized pieces. Mix 14g flour, 44g panko, 14g parmesan, 1 tsp chipotle powder, 0.25 tsp each smoked paprika, cumin, garlic powder, onion powder, lime zest, 0.5 tsp salt, and 0.125 tsp pepper. Set up three bowls: flour, 1 beaten egg white, panko-parmesan mix. Coat each nugget flour→egg→panko, pressing firmly.
Roast
Preheat air fryer to 200°C for 3 minutes. Arrange all nuggets (approximately 6–8) in a single layer, spray lightly with olive oil, and air-fry 10–12 minutes, flipping halfway, until golden and internal temperature reaches 74°C.
Finish
While nuggets cook, blend 0.5 avocado, 72g Greek yogurt, 24ml lime juice, 1 tbsp coriander, and 0.125 tsp salt until smooth and pale green. Cool nuggets fully on a rack.
Plate
Portion 3–4 nuggets and 1 tbsp avocado-lime crema into each of 2 airtight containers. Refrigerate up to 4 days or freeze up to 60 days. Reheat at 180°C: 3 minutes from fridge or 6–7 minutes frozen until crisp. Serve with cucumber, tomatoes, or yogurt dip.
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