Crispy Air Fryer Chicken Nuggets (Printable)

Juicy chicken pieces coated in panko crumbs, air fried to a golden crisp without oil.

# 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 Make It:

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), Parmesan cheese if using, paprika, and salt in a shallow dish. Stir until evenly coated.
03 - Set air fryer to 400°F and preheat for 3 minutes.
04 - Remove chicken from marinade, letting excess drip off. Thoroughly press each piece into the panko mixture to coat evenly.
05 - Place coated chicken nuggets in a single layer without overcrowding. Cook in batches if necessary.
06 - Cook for 10 to 12 minutes, flipping nuggets halfway through, until golden brown and internal temperature reaches 165°F.
07 - Serve immediately with a preferred dipping sauce.

# Expert Suggestions:

01 -
  • The panko stays shatteringly crisp without a single drop of frying oil, so you get all the crunch and none of the guilt.
  • Buttermilk does the heavy lifting, tenderizing the chicken and adding a subtle tang that makes every bite feel more grown-up than your average nugget.
  • You can prep a double batch, freeze them on a tray, and air fry straight from frozen whenever the craving hits.
  • Kids devour them, adults don't feel like they're eating kid food, and everyone wins.
02 -
  • Don't skip the marinade time. Even 15 minutes makes a noticeable difference in tenderness, and rushing it leaves you with chicken that's just okay instead of great.
  • Flip them gently with tongs, not a spatula. I knocked half the coating off once by being too aggressive, and it was heartbreaking.
  • If your air fryer runs hot, start checking at 10 minutes. Every model behaves a little differently, and overcooked nuggets turn dry fast.
03 -
  • Press the panko firmly onto each piece. A gentle coating falls off mid-cook, and you'll end up with bare patches.
  • Let the chicken sit at room temperature for 10 minutes before air frying. Cold chicken straight from the fridge cooks unevenly and takes longer to reach the right internal temp.
  • Spray the coated nuggets lightly with cooking spray before air frying if you want an even deeper golden color. It's optional, but it makes them look like they came from a restaurant kitchen.
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