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.
This dish contains the following allergens: mustard
Cooking mode
Step-by-step instruction without your screen going to sleep
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
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
Utensils
Medium Bowl
Whisk
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 andflip the chicken. Reinsert basket in unit, close hood, and continue cooking.
Step 6
After 7 minutes, remove the basket andflip 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.
In a medium bowl, add egg whites and whisk until frothy. Then add the tapioca starch and whisk until a smooth batter forms.
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
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
Step 2 of 8
Evenly coat the chicken in the batter and season with salt.
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
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
Step 3 of 8
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.
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
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
Step 4 of 8
When unit beeps to signal it has preheated, place the chicken nuggets in the basket. Close hood and cook for 7 minutes.
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
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
Step 5 of 8
After 7 minutes, remove the basket andflip the chicken. Reinsert basket in unit, close hood, and continue cooking.
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
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
Step 6 of 8
After 7 minutes, remove the basket andflip the chicken. Reinsert basket in unit, close hood, and continue cooking.
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
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
Step 7 of 8
While the chicken cooks, make the sauce by combining the rest of the ingredients in a medium bowl.
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
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
Step 8 of 8
When cooking is complete, remove the chicken nuggets.Transfer to the sauce bowl and toss until evenly coated. Serve immediately.
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
2
egg whites
3 tablespoons
tapioca starch
1 pound
Perdue Chicken Breasts, cut into 1–inch pieces
