YIELD
4 servings
TOTAL TIME
25 minutes + 30 minutes to marinate
Ingredients – 1 lb boneless, skinless chicken breasts cut into 1-1 ½ inch chunks – 1/2 cup milk – 1/4 cup plain Greek yogurt – 3/4 cup gluten free all-purpose flour or 1-to-1 flour – 1 tsp Kosher salt – 1/4 tsp ground black pepper – 1 tsp smoked paprika – 1/4 tsp garlic powder – 1/2 tsp onion powder – 1 egg – cooking spray or oil in a mister bottle
1
Stir milk and Greek yogurt together in a bowl or ziplock bag. Add the chicken pieces and marinate in the refrigerator for 20-30 minutes.
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2
Add gluten free flour, salt, pepper, paprika, garlic powder, and onion powder to a shallow bowl or dish and stir together. Set aside.
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3
In a separate bowl, lightly beat the egg. Remove chicken from the marinade and add to the bowl with the egg mixture and mix around to coat the chicken completely.
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4
Remove a piece of chicken from the egg mixture and let any excess drip off, then coat in flour mixture.
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5
Place on a baking sheet. Repeat with the remaining chicken, spreading them out in a single layer separated so they don’t stick together.
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6
Spray the tops of the chicken thoroughly with oil or cooking spray. Flip and spray them again.
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6
Preheat air fryer to 360°F. Place half the chicken pieces in the bottom of the air fryer basket. Cook in the air fryer at 360°F for 4 minutes.
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7
Open the air fryer, flip chicken pieces, and spray the tops again with cooking spray. Cook in the air fryer at 360°F for another 4 minutes.
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8
Increase air fryer temperature to 400°F and cook for 2 more minutes, or until crispy and cooked through to an internal temperature of 165°F.
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8
Remove the nuggets from the basket and repeat with the second batch.
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9
Serve with your favorite dipping sauces like barbecue sauce, ketchup, ranch dip, honey mustard, etc.
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