Crispy Air Fryer Chicken Nuggets (Printable Version)

Juicy chicken pieces coated in a golden panko crust, cooked to crisp perfection using an air fryer.

# Ingredient List:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch pieces

→ Marinade

02 - ½ cup low-fat buttermilk
03 - 1 teaspoon Dijon mustard
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper

→ Coating

09 - 1 cup panko breadcrumbs
10 - 1 tablespoon olive oil or cooking spray
11 - ¼ cup grated Parmesan cheese (optional)
12 - ½ teaspoon paprika
13 - ¼ teaspoon salt

# Directions:

01 - In a medium bowl, whisk together buttermilk, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 15 minutes, up to 2 hours.
02 - In a shallow dish, combine panko breadcrumbs, olive oil or cooking spray, Parmesan cheese if using, paprika, and salt. Mix thoroughly to coat evenly.
03 - Preheat the air fryer to 400°F for 3 minutes.
04 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the panko mixture, pressing gently to adhere the coating.
05 - Place coated chicken pieces in a single layer in the air fryer basket without overcrowding. Cook in batches if needed.
06 - Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
07 - Serve immediately with preferred dipping sauces such as honey mustard, ketchup, or ranch dressing.

# Expert Advice:

01 -
  • They're genuinely crispy without any oil splatter or kitchen cleanup nightmare.
  • Made with real chicken breast, you taste the difference and feel good serving them to people you love.
  • The air fryer does the work while you handle other things, and they're done faster than ordering takeout.
02 -
  • Don't skip the marinade; it's what separates tender, juicy nuggets from dry ones that taste like foam.
  • Flipping halfway through is non-negotiable—it ensures even browning and prevents a pale bottom.
03 -
  • Pat the coated nuggets with your finger just before placing them in the basket to ensure the panko really grips the chicken.
  • A light spray of cooking spray on top of the nuggets halfway through cooking intensifies the golden color without adding significant oil.
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