Air-Fried Chicken Nuggets
Ingredients
-
½ cup bread crumbs
-
½ cup plain yogurt
-
½ teaspoon onion powder
-
¼ teaspoon garlic powder
-
½ teaspoon salt
-
⅛ teaspoon black pepper
-
2 tablespoons grated Parmesan
Tools
-
2 June Air Baskets
-
tongs
-
whisk
-
medium bowl
-
measuring cups
-
measuring spoons
-
spatula
-
chopping board
-
knife
-
June Pan
-
shallow bowl
-
foil
-
June Food Thermometer
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Place the breadcrumbs on the June Pan
Spread the breadcrumbs on a June Pan in an even layer.
½ cup bread crumbs
June Pan
Bake the breadcrumbs
Place the June Pan on the middle shelf of the June Oven. Bake the breadcrumbs for 5 minutes, or until they turn light brown. June will notify you when the breadcrumbs are ready. Set aside to cool slightly.
Make the wet coating
In a medium bowl, mix the yogurt, onion powder, garlic powder, salt and pepper until combined.
½ cup plain yogurt
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon black pepper
medium bowl
spatula
measuring cups
measuring spoons
Adjust the June Oven cook modes
Carefully remove the hot shelf from the June Oven. Slide a June Air Basket lined with foil in the bottom shelf position. Preheat the June Oven to 375°F on the Air Fry cook mode using the button below.
June Air Basket
foil
Make the dry coating
In a separate shallow bowl, mix the bread crumbs, Parmesan, paprika and salt until combined.
shallow bowl
2 tablespoons grated Parmesan
½ teaspoon paprika
¼ teaspoon salt
Cut the chicken
Trim any fat and connective tissue from the chicken breast. Cut the breast in half horizontally to make 2 thin cutlets, each about ½” thick. Cut the chicken cutlets into rectangles, each about 2” x 1½” x ½”.
chopping board
knife
1 boneless, skinless chicken breast
Coat the chicken pieces
Add the chicken pieces to the bowl with the seasoned yogurt and stir until each piece is coated.
Bread the chicken pieces
Working in batches, remove the chicken pieces from the wet coating and wipe off excess yogurt. Dip the pieces in the bread crumbs, rolling them around until they are completely coated. Arrange the chicken nuggets with space between each piece in the June Air Basket set over the June Pan to catch any crumbs.
June Air Basket
June Pan
tongs
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally into the geometric center of the largest chicken piece.
June Food Thermometer
Coat with cooking spray
Lightly coat the tops of the chicken pieces with nonstick cooking spray, then turn the pieces over and spray again. The oil will help brown the chicken.
nonstick cooking spray
Air fry the chicken nuggets
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Plug the June Food Thermometer into the jack. Air fry the chicken nuggets until they are cooked through and golden, about 10 minutes. June will notify you when the nuggets are ready.
Serve the chicken nuggets
Remove the chicken nuggets from the June Oven and let rest for at least 2 minutes before serving.