Air Fryer Tex-Mex Chicken Nuggets
Panko-crusted chicken breast nuggets air-fried with smoky Tex-Mex spice, make once and enjoy over the week from fridge or freezer with a cool lime-coriander yogurt dip.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 360g chicken breast dry, cut into 12 bite-size nuggets. Toss with chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and 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 mixture. Mix yogurt dip: whisk Greek yogurt, coriander, lime juice, lime zest, garlic, and salt until smooth.
Roast
Preheat air fryer to 200°C (400°F) for 3 minutes. Arrange all 12 nuggets in a single layer, spray lightly with olive oil, and air-fry for 12–14 minutes, flipping halfway, until golden and internal temperature reaches 74°C (165°F).
Cool and plate
Cool nuggets fully on a rack. Divide into 2 airtight containers: 6 nuggets per container with 2 tbsp lime-coriander dip. Refrigerate up to 4 days or freeze up to 60 days. Reheat from fridge at 180°C (350°F) for 3 minutes or from frozen for 7–9 minutes until crisp and heated through.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.