• 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)

Dredging

• 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.