1 egg (50 g, weighed out of shell)
1 tablespoon milk (any kind)
1 1/2 teaspoons dried herbs de Provence
1/2 teaspoon kosher salt
1/4 cup (20 g) nutritional yeast
3/4 pound (12 ounces) skinless boneless chicken breasts, minced (or ground chicken)
1/2 cup (80 g) Panko-style gluten free breadcrumbs, plus about 1 1/2 cups more, for dredging
1 to 1 1/2 cups cornstarch, for dredging
2 eggs (any size) (beaten with water), for dredging
Avocado or sunflower oil, for spraying or brushing (non-aerosol can if spraying)
Sriracha mayonnaise, for dipping (optional)
In a large bowl, place the egg, milk, herbs, salt, and nutritional yeast, and beat to combine well. Add the minced or ground chicken, and then the breadcrumbs, mixing to combine after each addition. The mixture should be sticky and should hold together when scooped. If you’ve used ground chicken instead of minced chicken, you may need a bit more breadcrumbs to help the mixture hold together.
Line a large baking sheet with parchment paper and set it aside. Place the cornstarch in one bowl, the eggs beaten with water in another, and the remaining 1 1/2 cups breadcrumbs in another. Set them side by side, next to the prepared baking sheet. Divide the chicken mixture into portions about 1 1/2 tablespoons each (a #50 ice cream scoop is ideal for this purpose) and roll each into a round then press into a flat disk between the wet palms of your hands. Dredge each portion through the cornstarch, coating on all sides, through the egg wash (allow excess to drip off) and then through the breadcrumbs to coat on all sides. Press the breadcrumbs onto the nuggets so they adhere, and place each nugget on the prepared baking sheet.
Place as many nuggets as will fit comfortably in the basket of your Air Fryer in a single layer, without crowding. Spray or brush the tops of the nuggets lightly with the oil, and place in the Air Fryer. Fry at 370°F for about 6 minutes. Remove the basket carefully from the fryer and, using heat-safe tongs, flip each of the nuggets over. Return to the fryer and finish frying until crispy brown all over and cooked through (another 6 to 8 minutes). Serve immediately with the optional sriracha mayonnaise.
Alternate Oven-Baking Directions: Prepare the chicken nuggets in the same manner, but place them on a wire rack above the lined baking sheet. Spray generously with oil, and bake in a 400°F oven for 8 minutes. Remove from the oven, flip each of the nuggets over and spray again with oil. Return to the oven and continue to bake until lightly golden brown and cooked through (about another 10 to 12 minutes).
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