Crispy Air Fryer Chicken Nuggets (Printable Version)

Golden, crunchy chicken bites made with panko and air fried to juicy perfection in minutes.

# 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 Steps:

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 for tenderness.
02 - Combine panko breadcrumbs, olive oil (or spray with cooking spray), Parmesan cheese if using, paprika, and salt in a shallow dish. Stir to distribute evenly.
03 - Set air fryer to 400°F and preheat for 3 minutes.
04 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into the panko mixture to fully coat.
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 nuggets are golden brown and reach an internal temperature of 165°F.
07 - Serve immediately with your preferred dipping sauce.

# Expert Tips:

01 -
  • Golden and crunchy outside, tender inside, with none of the oil guilt that comes from deep frying.
  • The buttermilk marinade keeps the chicken so juicy you'll forget these were made in an air fryer.
  • Kids and adults both reach for seconds, and you can feel good about what's on the plate.
02 -
  • Don't skip the marinating step, even fifteen minutes makes the chicken noticeably more tender and flavorful.
  • Flip the nuggets halfway through or the bottoms won't crisp up evenly, I learned that the hard way.
  • Check the internal temp with a thermometer the first time, it takes the guesswork out and prevents overcooking.
03 -
  • Press the panko firmly onto each piece so it doesn't fall off during cooking, a gentle hand won't cut it.
  • Use a cooking spray with a light hand if you want extra crispness without adding much oil.
  • Make a double batch and freeze the uncooked coated nuggets on a tray, then transfer to a bag for quick future meals.
Go Back