Crispy Air Fryer Nuggets (Printable Version)

Juicy chicken pieces coated in panko, air fried to golden perfection with a flavorful marinade.

# 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 Make:

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 or up to 2 hours.
02 - Combine panko breadcrumbs, olive oil or cooking spray, Parmesan cheese if using, paprika, and salt in a shallow dish. Mix until ingredients are evenly incorporated.
03 - Set the air fryer to 400°F and preheat for 3 minutes.
04 - Remove chicken from marinade, allowing excess to drip off. Thoroughly coat each piece in the panko mixture, pressing gently to adhere.
05 - Place coated chicken pieces in a single layer in the air fryer basket without overcrowding. Use batches if necessary.
06 - Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
07 - Serve immediately with your choice of dipping sauce.

# Expert Tips:

01 -
  • Crispy outside, impossibly juicy inside without a drop of oil.
  • Ready in under 35 minutes from fridge to table, perfect for busy weeknights.
  • Naturally kid-approved, but grown-ups genuinely enjoy them too.
02 -
  • Do not skip the marinating step—it's the difference between rubbery nuggets and ones that stay juicy through the whole cooking time.
  • Overcrowding the air fryer basket is the enemy; I learned this the hard way by making my first batch steam instead of crisp.
  • Flipping halfway through ensures even browning on both sides without any pale, doughy spots.
03 -
  • Let marinated chicken sit at room temperature for 5 minutes before breading—this helps the coating adhere better and cooks more evenly.
  • If your panko coating isn't sticking, make sure the chicken pieces are wet but not dripping, and press firmly as you coat; that pressure is what creates adhesion.
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