Crispy Air Fryer Nuggets (Print Version)

Juicy chicken pieces coated in panko and air-fried for a crispy, golden finish without added oil.

# 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

# Directions:

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. Cover and refrigerate for at least 15 minutes or up to 2 hours.
02 - In a shallow dish, mix panko breadcrumbs, olive oil (or spray with cooking spray), Parmesan cheese if using, paprika, and salt until evenly distributed.
03 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
04 - Remove chicken from marinade, allowing excess to drip off. Thoroughly coat each piece with the panko mixture, pressing gently to adhere.
05 - Place coated chicken nuggets in a single layer in the air fryer basket without overcrowding; cook in batches if necessary.
06 - Cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (75°C).
07 - Serve immediately with your choice of dipping sauces.

# Expert Advice:

01 -
  • Zero oil required means crispy results without the grease, plus your kitchen stays clean and your conscience stays clear.
  • Ready in 32 minutes total, making it perfect for weeknight dinners when you're juggling a dozen other things.
  • The buttermilk marinade trick keeps the chicken incredibly juicy, even when it's cooked without a drop of oil.
  • Kids and adults alike devour these, so you're actually not cooking two separate dinners.
02 -
  • Don't skip the marinating step—I learned this the hard way when I tried to rush the process once, and the chicken turned out drier and less flavorful; even 15 minutes makes a noticeable difference.
  • Flipping halfway through is essential; the first side crisps up quickly, and flipping ensures both sides achieve that perfect golden-brown color and crunch.
  • If your nuggets aren't as crispy as you'd like, the culprit is usually either crowding the basket or not using enough oil in the coating mixture; both slow down the crisping process.
03 -
  • Don't use liquid oil in the panko; instead, use cooking spray or mix oil into the breadcrumbs by hand—this prevents soggy spots and ensures even, all-over crisping.
  • Pressing gently as you coat each nugget helps the breadcrumbs grip and create layers that fry up extra crunchy rather than sliding off during cooking.
  • If your air fryer runs hot, start checking at the 9-minute mark rather than waiting the full 12 minutes—timing varies, and you want golden, not burnt.
Return