Paleo Honey Mustard Chicken Nuggets
These honey mustard chicken nuggets are such a fun and delicious snack that come together in a flash (less than 15 minutes to be exact!)
TIPS: You can use 1 egg instead of 2 egg whites, but the flavor of the batter will be a bit “eggier.” Also, you can use maple syrup instead of honey. To keep this recipe paleo, make sure your mayonnaise and hot sauce do not include any sugar or non-compliant ingredients.
Prepared with
Ingredients
- 2 egg whites
- 3 tablespoons tapioca starch
- 1 pound Perdue Chicken Breasts, cut into 1–inch pieces
- ¾ teaspoons kosher salt
- 2 tablespoons yellow mustard
- 1 tablespoon avocado oil mayonnaise
- 1 ½ tablespoons honey
- 1 tablespoon lemon juice
- A few dashes of hot sauce
- Medium Bowl
- Whisk
Instructions
Step 1
In a medium bowl, add egg whites and whisk until frothy. Then add the tapioca starch and whisk until a smooth batter forms.
Step 2
Evenly coat the chicken in the batter and season with salt.
Step 3
Place the air crisp basket in the unit and close the hood. Select AIR CRISP, set temperature to 390°F and set time to 14 minutes. Press START/STOP to begin preheating.
Step 4
When unit beeps to signal it has preheated, place the chicken nuggets in the basket. Close hood and cook for 7 minutes.
Step 5
After 7 minutes, remove the basket and flip the chicken. Reinsert basket in unit, close hood, and continue cooking.
Step 6
After 7 minutes, remove the basket and flip the chicken. Reinsert basket in unit, close hood, and continue cooking.
Step 7
While the chicken cooks, make the sauce by combining the rest of the ingredients in a medium bowl.
Step 8
When cooking is complete, remove the chicken nuggets. Transfer to the sauce bowl and toss until evenly coated. Serve immediately.