Air Fryer Chicken Nuggets (Printable)

Juicy chicken pieces with a crispy panko crust, cooked in the air fryer for a flavorful, healthier bite.

# Components:

→ 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 - Combine panko breadcrumbs, olive oil (or apply cooking spray), Parmesan cheese if using, paprika, and salt in a shallow dish. Mix thoroughly to ensure an even coating.
03 - Preheat the 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 adhere the coating well.
05 - Place coated chicken nuggets in a single layer inside the air fryer basket without overcrowding. Cook in batches if necessary for even crisping.
06 - Cook for 10 to 12 minutes, turning halfway through, until nuggets are golden brown and reach an internal temperature of 165°F.
07 - Serve immediately with your preferred dipping sauce such as honey mustard, ketchup, or ranch dressing.

# Expert Advice:

01 -
  • Crispy outside, juicy inside with zero guilt about the oil splatter cleanup.
  • Takes less time than ordering takeout, and your kitchen stays clean.
  • Works for weeknight dinners when you need something fast that actually tastes homemade.
02 -
  • Overcrowding the basket is the number one way to end up with soggy nuggets instead of crispy ones—I learned this the hard way and now I never rush the batches.
  • Flipping halfway through is non-negotiable if you want even browning on all sides.
  • The oil or cooking spray mixed into the panko is what creates the golden crust, not just the heat, so don't skip this step.
03 -
  • Pat the marinated chicken dry with paper towels before coating—any excess liquid makes the panko slide right off.
  • If your air fryer runs hot, start checking at 10 minutes so you don't accidentally overcook them to dryness.
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