Ingredients
Scale
- 1 lb Boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 cup Panko breadcrumbs (use gluten-free if needed)
- 1/4 cup Grated Parmesan cheese
- 1 Large egg, beaten
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Olive oil or avocado oil spray
Instructions
- Start by cutting your chicken breasts into uniform 1-inch pieces. This ensures they all cook at the same rate. In a medium bowl, whisk the egg until smooth. In a separate shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir the dry mixture well to distribute the spices evenly.
- Work in small batches to keep the process clean. Dip several chicken pieces into the beaten egg, ensuring they are fully submerged. Lift them out, letting any excess egg drip off, and then drop them into the breadcrumb mixture. Press the crumbs firmly onto the chicken so they stick well. Place the coated nuggets on a clean plate while you finish the rest.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with oil. Arrange the nuggets in a single layer, making sure they do not touch or overlap. Lightly spray the tops of the nuggets with oil to help them brown. Cook for 10 to 12 minutes, flipping the nuggets halfway through the cooking time. The internal temperature should reach 165°F (74°C).
- Remove the nuggets from the air fryer and let them rest for 2 minutes. This keeps the juices inside and allows the coating to crisp up even further. Serve your crispy snack with your favorite dipping sauces like honey mustard, BBQ sauce, or spicy buffalo dip.
- Cook Time: 22 minutes