Air Fryer Nashville Hot Chicken Bites
Crispy air-fried chicken breast bites brushed in Nashville hot cayenne butter, make once and enjoy over the week from fridge or freezer with pickled jalapeño.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 360g chicken breast nuggets dry. Season with 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp smoked paprika, 0.5 tsp salt, 0.25 tsp pepper. Set up three bowls: flour, beaten egg white, panko mixed with parmesan. Coat each nugget in flour, dip in egg, press into panko-parmesan.
Crisp 1
Preheat air fryer to 200°C for 3 minutes. Arrange all 12 nuggets in single layer, spray lightly with olive oil. Air-fry 10–12 minutes, flipping halfway, until golden and internal temp reaches 74°C.
Crisp 2
All nuggets cook in one batch; skip this step.
Glaze
Whisk 7g melted butter, 0.75 tbsp neutral oil, 0.75 tbsp cayenne, 0.25 tsp smoked paprika, 0.5 tsp brown sugar, 0.125 tsp salt. Brush over all 12 hot nuggets. Cool fully on a rack.
Build
Portion 6 nuggets per airtight container into 2 servings. Add 12g (about 2 tbsp) pickled jalapeños to each. Refrigerate up to 4 days or freeze up to 60 days.
Plate
To reheat, air-fry 6 nuggets at 180°C—3 minutes from fridge, 7–9 minutes from frozen—until heated through and crisp. Serve with pickled jalapeños, cucumber, celery, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.