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Culinary team member Jeanette Donnarumma uses her air fryer and pantry leftovers to make Stuffing-Coated Chicken Nuggets.
Pro tip: Jeanette's Stuffing-Coated Chicken Nuggets are a great way to use up unopened bags of stuffing that have been taking up space in your pantry for months.
This is the air fryer Jeanette uses for her Air Fryer Stuffing-Coated Chicken Nuggets.
For more creative recipes using pantry leftovers, check out this Ham & Cheese Tortilla Wrap Melt With Spicy Chutney (using the TikTok tortilla wrap hack!) and a Pumpkin Enchilada-Inspired Casserole.
- ½ cup all-purpose flour
- Salt and pepper, to taste
- 2 eggs
- 2 cups herbed seasoned stuffing mix, finely ground
- ½ cup panko breadcrumbs
- 1 teaspoon lemon zest
- 1½ pounds chicken tenders, cut into thirds
- Olive oil cooking spray
- Honey mustard and gravy, for serving
Preheat air fryer to 400˚F.
Line up 3 shallow bowls or rimmed plates. Add flour to the first bowl and season with salt and pepper. Add eggs and 2 tablespoons water to the next bowl, season with salt and pepper and whisk to combine.
Add ground stuffing mix breadcrumbs, panko breadcrumbs and lemon zest to the last bowl, season with salt and pepper and whisk to combine.
Bread chicken with flour, then egg mixture and finally breadcrumb mixture. Coat with cooking spray.
Place breaded chicken on the rack of an air-fryer and cook until golden brown, crispy and cooked through, 15 to 17 minutes. Serve with honey mustard and gravy.