Crispy Air Fryer Chicken Nuggets (Print Version)

Juicy chicken pieces with crispy panko coating, cooked quickly in an air fryer for a golden finish.

# Components:

→ 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 - Whisk together buttermilk, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for at least 15 minutes up to 2 hours.
02 - Combine panko breadcrumbs, olive oil (or spray with cooking spray), Parmesan cheese if using, paprika, and salt in a shallow dish. Mix until evenly combined.
03 - Preheat the air fryer to 400°F for 3 minutes.
04 - Remove chicken pieces from marinade, draining excess liquid. Dredge each piece thoroughly in the panko mixture, pressing gently to adhere.
05 - Place coated chicken nuggets in a single layer in the air fryer basket without overcrowding. Work in batches if needed.
06 - Cook for 10 to 12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
07 - Serve immediately with your choice of dipping sauce.

# Expert Advice:

01 -
  • You get that deep-fried crunch without heating a single drop of oil, which means less cleanup and way less anxiety about splattering.
  • The buttermilk marinade keeps the chicken so tender that even the pickiest eaters go back for seconds.
  • It takes half an hour from start to finish, making it perfect for nights when you need dinner fast but still want it to feel like you tried.
  • Kids and adults both demolish these, and you can customize the heat level or add Parmesan for a little extra something.
02 -
  • Don't skip the marinating step, even if you're in a rush, because that buttermilk soak is what keeps the chicken from drying out.
  • Overcrowding the basket traps steam and ruins the crunch, so do two batches if you need to rather than piling them in.
  • Flipping halfway through is non-negotiable if you want an even golden color on all sides.
03 -
  • Mixing the olive oil into the panko before coating ensures every crumb gets golden, rather than spraying the nuggets after they're in the basket.
  • If you don't have buttermilk, regular milk with a splash of vinegar works just as well and saves you a trip to the store.
  • Always check the internal temperature with a thermometer instead of guessing, because perfectly cooked chicken is juicy, not dry.
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