Crispy Air Fryer Nuggets

# 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 - In a medium bowl, whisk 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, up to 2 hours for tenderness.

02 - Combine panko breadcrumbs, olive oil or spray with cooking spray, Parmesan cheese if using, paprika, and salt in a shallow dish. Stir to mix evenly.

03 - Preheat air fryer to 400°F for 3 minutes.

04 - Remove chicken from marinade, letting excess drip off. Thoroughly coat each piece in 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 needed.

06 - Cook for 10 to 12 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.

07 - Serve immediately with preferred dipping sauce.

# Expert Tips:

01 -

You get that deep-fried crunch without heating a single drop of oil, so cleanup is as easy as wiping down a basket.
The buttermilk marinade keeps the chicken unbelievably moist, even after the air fryer works its magic.
Kids and adults alike grab these straight off the plate, no convincing needed.

02 -

Don't skip the olive oil in the panko, I tried it once to save calories and the coating stayed pale and soft instead of turning golden.
Flipping halfway is non-negotiable, the side touching the basket gets most of the heat and will burn if you leave it too long.

03 -