Instructions

• Preheat your air fryer to 400°F (use an extra-large 5.8‑quart or similar-sized air fryer if you have one).
• In a large shallow bowl combine 1 ½ cups Panko breadcrumbs, 1 cup finely grated Parmesan, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper; stir and set aside.
• In a medium microwave-safe bowl melt 6 tablespoons unsalted butter (about 30 seconds on high); stir and leave melted for dipping.
• Cut 1 ½ pounds boneless skinless chicken breasts (or thighs) into bite-sized pieces if not already done. Pat pieces dry with paper towels if desired.
• Work in batches so the pieces do not touch and the air fryer basket is not crowded (you will likely need 2–3 batches depending on your air fryer). For each batch: dip each chicken piece into the melted butter to coat, then transfer to the Panko‑Parmesan mixture and press the crumbs onto the chicken so the coating adheres. Place coated pieces in a single layer in the air fryer basket.
• Optionally lightly mist the coated chicken with olive oil cooking spray or a fine mist of olive oil.
• Air fry at 400°F for about 7–8 minutes total, flipping once halfway through (about 3–4 minutes per side). Start checking for doneness at 5 minutes since air fryer times vary. Cook until the chicken is golden and reaches an internal temperature of 165°F.
• When you flip the chicken halfway, you may optionally spray again with a light mist of olive oil. Remove each finished batch to a serving platter and repeat the coating and air-frying steps with the remaining chicken, using the remaining melted butter.
• While the last batch is air frying, prepare the sauce: in a medium bowl whisk together ½ cup honey, ¼ cup yellow mustard, and ¼ cup Dijon mustard until smooth. Taste and adjust balance by adding more honey or mustard as desired.
• Serve the crispy chicken nuggets hot with the honey‑mustard sauce alongside.