1. Line rimmed baking pan with foil; spray with cooking spray. In shallow bowl, stir breadcrumbs, ¼ teaspoon salt and ⅛ teaspoon pepper.
2. In medium bowl, stir chicken, egg, riced vegetables, garlic powder, onion powder and ¼ teaspoon salt; form 2 tablespoons mixture into 12 (1½-inch square) nuggets (about ½-inch thick). Dip nuggets in breadcrumb mixture, pressing lightly so crumbs adhere; place on prepared pan and spray both sides with cooking spray.
3. Preheat 3.3-quart air fryer to 400° for 5 minutes. In small bowl, whisk yogurt, BBQ sauce and mustard. Makes about ½ cup.
4. In 2 batches, air fry nuggets 8 minutes or until golden brown, crisp and internal temperature reaches 165°, turning once. Serve nuggets with sauce.
- 11 g Fat
- 2 g Saturated Fat
- 132 mg Cholesterol
- 532 mg Sodium
- 15 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 2 g Added Sugars
- 24 g Protein
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Nutritional Information
- 11 g Fat
- 2 g Saturated Fat
- 132 mg Cholesterol
- 532 mg Sodium
- 15 g Carbohydrates
- 2 g Fiber
- 3 g Sugars
- 2 g Added Sugars
- 24 g Protein
Directions
1. Line rimmed baking pan with foil; spray with cooking spray. In shallow bowl, stir breadcrumbs, ¼ teaspoon salt and ⅛ teaspoon pepper.
2. In medium bowl, stir chicken, egg, riced vegetables, garlic powder, onion powder and ¼ teaspoon salt; form 2 tablespoons mixture into 12 (1½-inch square) nuggets (about ½-inch thick). Dip nuggets in breadcrumb mixture, pressing lightly so crumbs adhere; place on prepared pan and spray both sides with cooking spray.
3. Preheat 3.3-quart air fryer to 400° for 5 minutes. In small bowl, whisk yogurt, BBQ sauce and mustard. Makes about ½ cup.
4. In 2 batches, air fry nuggets 8 minutes or until golden brown, crisp and internal temperature reaches 165°, turning once. Serve nuggets with sauce.