CHICKEN NUGGETS IN CROCK POT RECIPES

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AIR FRYER CHICKEN NUGGET RECIPE | EASY AIR FRYER RECIPE!



Air Fryer Chicken Nugget Recipe | Easy Air Fryer Recipe! image

Making homemade Chicken Nuggets in the air-fryer is so much healthier than fast food or frozen nuggets, and so easy to make.

Provided by Gina

Categories     Dinner    Lunch    Snack

Total Time 20 minutes

Yield 4

Number Of Ingredients 7

16 oz 2 large skinless boneless chicken breasts, cut into even 1-inch bite sized pieces
1/2 teaspoon kosher salt and black pepper (to taste)
2 teaspoons olive oil
6 tablespoons whole wheat Italian seasoned breadcrumbs
2 tablespoons panko
2 tablespoons grated parmesan cheese
olive oil spray (I used my Misto)

Steps:

  • Preheat air fryer to 400°F for 8 minutes.
  • Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
  • Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  • Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the basket.
  • Lightly spray the top with olive oil spray then air fry 8 minutes, turning halfway. Until golden.

Nutrition Facts : ServingSize 4 oz chicken, Calories 188 kcal, CarbohydrateContent 8 g, ProteinContent 25 g, FatContent 4.5 g, SaturatedFatContent 1 g, CholesterolContent 57 mg, SodiumContent 427 mg, SugarContent 0.5 g

PANCAKE BATTERED CHICKEN NUGGETS - TASTY



Pancake Battered Chicken Nuggets - Tasty image

Move over, chicken and waffles--there’s a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It’s a crowd-pleasing appetizer that comes together in 30 minutes!

Provided by Betsy Carter

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 15

1 ½ lb chicken breast, cut into 2-inch (5 cm) pieces
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups dry pancake mix
⅛ teaspoon cayenne
1 teaspoon paprika
1 teaspoon garlic powder
1 cup buttermilk
½ cup water
4 cups vegetable oil, for frying
1 cup dijon mustard
¾ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
  • In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
  • Add the chicken to the batter and toss to coat completely.
  • Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
  • Working 4–5 pieces at a time, fry the battered chicken in the hot oil for 2–3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
  • Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
  • Serve the chicken bites warm with the sauce alongside for dipping.
  • Enjoy!

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