Crispy Air Fryer Chicken Nuggets (Printable)

Juicy chicken pieces with a crunchy panko coating cooked to golden perfection in an air fryer.

# What You'll Need:

→ 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

# How-To Steps:

01 - Whisk together buttermilk, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 15 minutes or up to 2 hours for enhanced tenderness.
02 - Combine panko breadcrumbs, olive oil (or spray with cooking spray), Parmesan cheese if using, paprika, and salt in a shallow dish. Stir until mixture is evenly coated.
03 - Heat air fryer to 400°F (200°C) and allow to preheat for 3 minutes.
04 - Remove chicken pieces from marinade, letting excess drip off. Thoroughly coat each piece in the panko mixture, pressing gently to adhere evenly.
05 - Place coated chicken pieces in a single layer in the air fryer basket without overcrowding. Cook in batches if necessary.
06 - Cook for 10 to 12 minutes, flipping halfway through cooking, until nuggets are golden brown and reach an internal temperature of 165°F (75°C).
07 - Serve immediately with your preferred dipping sauce.

# Expert Tips:

01 -
  • No splattered oil on your stovetop or that lingering fried smell in your hair.
  • The panko stays shatteringly crisp without a single drop of frying oil.
  • You can prep a batch during naptime and air fry them right before dinner without reheating sogginess.
  • Even picky eaters who swear they hate homemade anything will ask for seconds.
02 -
  • Don't skip the marinating step. I tried once when I was in a hurry and the chicken tasted like cardboard wrapped in breadcrumbs.
  • Mist or toss the panko with a tiny bit of oil before coating. Dry panko stays pale and never develops that deep golden crunch.
  • Flip them gently at the halfway mark. I used to yank them with a fork and half the coating would fall off into the basket.
03 -
  • Use a meat thermometer instead of guessing. Overcooked chicken breast turns dry no matter how good the coating is.
  • If you don't have buttermilk, stir a teaspoon of lemon juice into regular milk and let it sit for five minutes. It's not identical, but it works in a pinch.
  • Double the batch and freeze half. On frantic weeknights, having homemade nuggets ready to air fry feels like a small miracle.
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