Air Fryer Chicken Nuggets (Printable)

Juicy, crispy chicken pieces with panko coating cooked to golden perfection using an air fryer.

# What You 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:

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 spray with cooking spray), Parmesan cheese if using, paprika, and salt. Stir until evenly combined.
03 - Preheat the air fryer to 400°F for 3 minutes.
04 - Remove chicken from marinade, letting excess drip off. Press each piece thoroughly into the panko mixture to adhere coating well.
05 - Place coated chicken nuggets in a single layer in the air fryer basket without overcrowding. Cook in batches if needed.
06 - Cook for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
07 - Serve immediately with your preferred dipping sauce.

# Expert Advice:

01 -
  • Crispy outside, tender inside with zero guilt about deep frying—the air fryer does the heavy lifting for you.
  • Real chicken breast transforms into something kids (and adults) actually want to eat, marinated just enough to stay juicy.
  • Done in under 15 minutes from marinade to plate, making weeknight dinner stress almost disappear.
02 -
  • Don't skip the marinade time—even 15 minutes makes the chicken noticeably more tender than going straight from raw to coating.
  • Flip halfway through cooking; I learned this the hard way with a batch that turned out dark on one side and pale on the other.
  • Chicken thigh stays juicier than breast if you have it on hand and don't mind slightly longer cooking time.
03 -
  • If your coating feels too dry before air frying, lightly mist the nuggets with cooking spray to help them brown evenly.
  • Room-temperature oil mixes better with the panko than cold oil, so let it sit out for a few minutes before stirring into the breadcrumbs.
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