These are Molly’s slightly healthier version of fast food nuggets as they’re air fried instead of deep-fried. Molly believes the best nuggets have super thick coatings that would be tasty to eat all on their own. And sauce, so much sauce. This creamy pepperoncini marinara mayo hits the spot.
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Directions
Special equipment:
an air fryer
For the chicken nuggets: Set up a standard breading station with 3 wide shallow bowls. Combine the flour and 1/4 teaspoon salt in one bowl. Beat the eggs with 2 splashes of water in the second bowl. Mix the panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and loads of black pepper in the third bowl.
Take each piece of chicken through the breading procedure: Coat it in the flour, then the egg, then the panko mixture, then coat in the egg mixture and panko mixture again for a double breading.
Place in an air fryer and spritz with cooking spray. Air fry on 400 degrees F until fully cooked with an internal temp of 165 degrees F; beginning checking at 8 minutes.
For the creamy marinara sauce: Mix together the marinara, mayonnaise, pepperoncini and pepperoncini brine in a small bowl.
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