1. Preheat air fryer to 400°F.
2. Add the bread, heavy cream, garlic powder, dried minced onion, paprika, and 1 teaspoon of salt to a large mixing bowl. Allow to soak for 1 - 2 minutes, or until the bread has absorbed the liquid.
3. Gently combine the soaked bread with the ground chicken.
4. Crush the cornflakes and mix together with the parmesan cheese in a large bowl. Whisk the egg in a separate bowl and set aside.
5. Form the chicken into nuggets and coat with the egg first, then the cornflake mixture.
6. Place the nuggets in the air fryer and brush the top of each one with melted butter. Air fry at 400°F for 8 - 10 minutes, flipping halfway through. Nuggets are done when internal temp is 165°F.
7. Garnish with fresh parsley, if desired, and serve with your preferred dipping sauce.

Notes from Jess:

• I prefer to use sourdough bread for this recipe, as it absorbs the liquid best.
• Feel free to change up your spices. Sometimes I’ll add cayenne if I want to add a spicy kick. Za’atar gives these a unique and yummy flavor… when using it, add some chopped fresh mint into the chicken mix! Oh man, so good. Serve them on a piece of fresh hot pita with yogurt sauce, lettuce and tomato slices.
• If you prefer to bake these, preheat your oven to 400°F and bake for 15 – 20 minutes. Always make sure the internal temperature is 165°F before consuming.

Tips for Freezing & Reheating:

After air frying, let the chicken nuggets cool completely before transferring to a cookie sheet. Freeze them on the sheet and then transfer and store in a freezer-safe bag for up t0 2 months. To reheat, simply air fry on 350°F for 10 – 15 minutes, or bake for 25 – 30 minutes at the same temperature. Air fryers and ovens may vary, so monitor accordingly. I don’t recommend the microwave, as they won’t be as crispy.