Instructions

• Preheat your air fryer to 400°F.
• In a large shallow bowl combine 1 ½ cups panko breadcrumbs, 1 cup finely grated parmesan cheese, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper; stir and set the crumb mixture aside.
• Put 6 tablespoons unsalted butter in a medium microwave-safe bowl and melt (about 30 seconds on high); leave the melted butter in the bowl for dipping.
• In a medium bowl whisk together ½ cup honey, ¼ cup yellow mustard, and ¼ cup Dijon mustard; taste and adjust by adding more honey or mustard if desired, then set the sauce aside.
• If not already done, cut 1 ½ pounds boneless skinless chicken into bite-sized pieces.
• Working in batches so pieces do not touch in the basket, dip each chicken piece first into the melted butter, then into the panko-parm mixture, pressing the crumbs onto the chicken so the coating adheres. Place coated pieces in a single layer in the air fryer basket.
• If desired, lightly mist the coated pieces with olive oil cooking spray or a light mist of olive oil.
• Air fry at 400°F for about 7 to 8 minutes total, flipping once halfway through with tongs. Start checking for doneness at about 5 minutes in if your air fryer runs hot. Cook until pieces are golden and the internal temperature reaches 165°F or the chicken is cooked through.
• Transfer the cooked pieces to a serving platter and keep warm. Repeat steps 6–8 with the remaining chicken until all is cooked.
• Serve the crispy chicken nuggets with the honey-mustard sauce.