Air Fryer Chicken Nuggets

# 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 buttermilk, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper in a medium bowl. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes or up to 2 hours for enhanced tenderness.

02 - Combine panko breadcrumbs, olive oil (or cooking spray), Parmesan cheese if using, paprika, and salt in a shallow dish. Stir until evenly incorporated.

03 - Heat the air fryer to 400°F (200°C) and allow to preheat for 3 minutes.

04 - Remove chicken from marinade, letting excess drip off, then press each piece firmly into the panko mixture until well coated.

05 - Place coated chicken nuggets in a single layer in the air fryer basket without overcrowding. Cook in batches if necessary.

06 - Cook for 10 to 12 minutes, turning halfway through, until nuggets are golden brown and reach an internal temperature of 165°F (75°C).

07 - Serve immediately with preferred dipping sauces such as honey mustard, ketchup, or ranch dressing.

# Expert Tips:

01 -

Golden, crunchy crust with zero oil splatter or guilt.
Juicy inside because the buttermilk marinade does quiet magic.
Faster cleanup than ordering takeout and tastes twice as good.

02 -

Do not skip the olive oil in the panko. Without it, the crumbs stay pale and soft.
Flip gently with tongs, not a fork. I learned this after piercing a nugget and watching all the juice run out.
If your air fryer runs hot, check at 10 minutes. Every model is a little different.

03 -