Start by cutting your boneless, skinless chicken breasts (or thighs) into bite-sized pieces. Ensure they are uniform in size for even cooking.
In a large mixing bowl, combine the Panko breadcrumbs, finely grated parmesan cheese, kosher salt, and freshly ground black pepper. Stir until thoroughly mixed.
Dip each piece of chicken into the melted unsalted butter, ensuring it is well coated. Then, transfer the butter-coated chicken to the breadcrumb mixture. Toss to coat each piece evenly, pressing gently to adhere the crumbs.
Preheat your air fryer to 400°F (200°C) for about 5 minutes. This step is crucial to achieving that lovely crispness.
Lightly mist the air fryer basket with olive oil cooking spray or brush it with a little olive oil. Place the coated chicken nuggets in a single layer in the basket, ensuring they are not touching for optimal air circulation. Air fry for 8-10 minutes, flipping halfway through until they are golden brown and cooked through.
While the chicken nuggets are air frying, mix together the honey, yellow mustard, and dijon mustard in a small bowl to create a delicious dipping sauce. Adjust the sweetness to your liking by adding more honey if desired.
