Crispy Chicken Nuggets with Sweet and Sour Dip

Crushed corn flakes do the job that breadcrumbs usually do, and they do it better in an air fryer. The flakes are thin and sugary, so they brown quickly and form a crisp shell even without a deep pan of oil. I learned this the hard way on a busy weeknight, when I skipped the flour and the nuggets came out pale and soft. The three-step dredge is worth the extra bowls: flour gives the egg something to grip, and the egg holds the flakes on. Press each piece firmly into the flakes, because loose crumbs are what fall off in the basket and leave bare spots.

A quick word on the chicken itself. Breast meat is lean, which is why it dries out faster than thigh meat when you overcook it. That is the reason the cook time is short and the thermometer matters. Pull them at 165 degrees F and they stay juicy inside. Cutting the breasts into even cubes helps too, since thick and thin pieces finish at different times.

The sweet and sour dip is a small pan of honey, ketchup, cider vinegar, and soy sauce that thickens as it warms. It keeps in a covered jar in the fridge for several days, and it tastes even better the next day once the flavors settle. Warm it gently again before serving, and add a splash of water if it has tightened up. If you are planning a sweet finish after dinner, Fudgy Black Bean Brownies make a good follow-up.

Leftover nuggets reheat well in the air fryer for a few minutes, not in the microwave, which makes the coating soft. They also work cold, chopped over a salad with a handful of greens. For a plate that feels like a proper dinner, put a bowl of Garlicky Skillet Collard Greens beside them, or serve a crisp Crunchy Tangy Cabbage and Carrot Slaw to echo the tang in the dip. Cabbage slaw with a vinegar base pairs nicely with anything fried or crumbed, and it adds crunch without much fuss.