Crispy Air Fryer Chicken Nuggets (Printable Version)

Crispy chicken pieces with panko crust cooked in an air fryer for a flavorful, oil-free crunch.

# 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

# Directions:

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. Cover and refrigerate for at least 15 minutes or up to 2 hours.
02 - Combine panko breadcrumbs, olive oil or spray, Parmesan (if using), paprika, and salt in a shallow dish. Stir to evenly coat.
03 - Preheat air fryer to 400°F for 3 minutes.
04 - Remove chicken from marinade, allow excess to drip off. Press each piece into the panko mixture until evenly coated.
05 - Place coated chicken pieces in a single layer in the air fryer basket, avoiding overcrowding; cook in batches if needed.
06 - Cook nuggets for 10 to 12 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
07 - Serve immediately with preferred dipping sauce.

# Expert Tips:

01 -
  • They're genuinely crispy and golden without a drop of oil, so you can actually feel good serving them to people you love.
  • The buttermilk marinade keeps the chicken so tender that even the skeptics asked for seconds.
  • Prep is under 20 minutes, cooking is 12 minutes—perfect for those nights when everyone's hungry right now.
02 -
  • Don't skip the marinating step—it's what transforms these from decent to genuinely delicious, and it takes hardly any extra time.
  • Flipping halfway through isn't optional; it ensures both sides get that even golden color and crispy texture.
03 -
  • A meat thermometer is your best friend here—it takes the guesswork out of doneness and ensures the inside is always cooked through while the outside stays crispy.
  • Don't be shy with the oil in the panko mixture; it sounds counterintuitive for a 'healthier' recipe, but a little fat is what creates that golden, crunchy exterior.
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