Air Fryer Beer Nuggets Food

AIR FRYER CHICKEN NUGGETS

Steps:

• Mix buttermilk and chicken in a large bowl and let soak while you prepare the seasoned flour.
• Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour bread crumbs onto a flat plate.
• Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in breadcrumbs.
• Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray.
• Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.

AIR-FRYER BEER-BATTERED FISH

Steps:

• Pat fish dry; refrigerate while making batter.
• Whisk 3/4 cup flour, garlic powder, paprika, cayenne, 1/4 teaspoon salt and pepper in a shallow dish; set aside. Whisk the remaining 1 cup flour and baking soda in a medium bowl. Add beer and egg and whisk until smooth (the batter should be thick). Refrigerate the batter.
• Preheat air fryer to 390°F (see Tip). Coat the basket generously with cooking spray. Remove the fish and batter from the refrigerator and set a large rimmed baking sheet on the counter. Pat the fish dry again. Lightly dredge each piece of fish in the flour-spice mixture, tapping off excess, and transfer to one half of the baking sheet. Spread the remaining flour-spice mixture on the other half of the baking sheet.
• Using 2 forks, dip a piece of fish into the batter, letting excess batter drip off, then place in the flour-spice mixture, gently flipping until well coated. Repeat with the remaining fish. Once all the fish is coated, spray the top side with cooking spray until no dry flour remains. Arrange the fish pieces sprayed-side down in the air-fryer basket, without touching. Generously spray the tops and sides of the fish with cooking spray. Cook until the coating is golden brown and the fish flakes easily with a fork, about 13 minutes. Gently remove the fish with a flexible spatula (some batter may stick to the bottom of the basket). Sprinkle with the remaining 1/4 teaspoon salt and serve immediately.