Preheat Chefman Air Fryer to 400 degrees F for 10 minutes.
Meanwhile, cut turkey breast into "nuggets", roughly half inch thick and 1.5-2 inches long. (I usually get about 25-30 nuggets per turkey breast filet)
Combine flour, paprika, salt, garlic powder, pepper and onion powder in a large zip top bag.
Add raw turkey nuggets. Seal the bag and turn and toss until all are coated.
Coating the nuggets
Gather two medium but shallow dishes.
In one dish, whisk together egg and milk.
In the other dish, stir together breadcrumbs, flour, salt and pepper.
Working one by one, remove turkey nuggets from bag and dip each in egg mixture, then coat in bread crumb mixture. Place on a large plate until all are coated and ready to cook.
Place 8-10 nuggets on rack in Air Fryer and spray with non-stick or oil spray. Set the timer for 8 minutes at 400 degrees F. Flip nuggets at the 4-minute mark and spray the other side with non stick spray before continuing to cook.
Turkey Nuggets are done when a meat thermometer reaches an internal temperature of 165 degrees F.
Honey Mustard Dipping Sauce
Whisk together mustard, honey, mayonnaise, and vinegar. Season with salt and pepper to taste. Set aside.
Sweet and Sour Sauce:
Whisk together sugar, vinegar, ketchup, corn starch and soy sauce in a medium skillet.
Cook over medium heat, stirring frequently, until thickened, about 3-4 minutes.
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