Crispy Air Fryer Chicken Nuggets (Printer View)

Golden, crispy chicken nuggets coated in panko and air fried for a juicy, healthier bite.

# 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

# Method:

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 evenly. Cover and refrigerate for at least 15 minutes or up to 2 hours for enhanced tenderness.
02 - In a shallow dish, combine panko breadcrumbs, olive oil (or spray with cooking spray), Parmesan cheese if using, paprika, and salt. Stir thoroughly to combine.
03 - Preheat air fryer to 400°F for 3 minutes to ensure optimal cooking temperature.
04 - Remove chicken from marinade allowing excess to drip off. Dredge each piece in the panko mixture, pressing gently to ensure the coating adheres well.
05 - Place coated chicken pieces in a single layer inside the air fryer basket without overcrowding. Cook in batches if necessary.
06 - Cook for 10 to 12 minutes, turning 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 -
  • Golden and crunchy without a single drop of frying oil, so you skip the mess and the guilt.
  • The buttermilk marinade keeps every bite tender and juicy, even after reheating.
  • Ready in half an hour, which means you can pull off a homemade dinner on the busiest nights.
  • Kids devour them, adults feel good about eating them, and everyone fights over the last few pieces.
02 -
  • Dont skip the marinade time, even 15 minutes transforms the texture from ordinary to melt-in-your-mouth.
  • Press the panko coating firmly onto each piece, otherwise it falls off halfway through cooking and youre left with sad, naked nuggets.
  • Always preheat the air fryer, starting with a hot basket is what gives you that immediate sizzle and crisp.
  • If your nuggets are different sizes, pull the smaller ones out early so they dont turn into little hockey pucks.
03 -
  • Use a meat thermometer to check doneness, guessing leads to overcooked, rubbery chicken or undercooked centers.
  • Spray the coated nuggets lightly with cooking spray right before air frying for an even more golden, restaurant-style finish.
  • Make a double batch and freeze half uncooked, then air fry them straight from the freezer whenever you need a quick win.
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