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 0.5 tbsp chili powder, 0.5 tsp cumin, 0.25 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp oregano, 0.5 tsp salt, and 0.25 tsp black 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. Mix yogurt dip: whisk Greek yogurt, coriander, lime juice, lime zest, minced half garlic clove, and a pinch of 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, air-fry 10–12 minutes, flipping halfway, until golden and internal temp reaches 74°C (165°F).
Cool and plate
Cool nuggets fully on a rack. Portion into 2 airtight containers: 6 nuggets per container with approximately 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 5–7 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.