Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60g) panko breadcrumbs
  • 1 tsp (6g) fine sea salt
  • 1/2 tsp (2g) garlic powder
  • 1/2 tsp (2g) onion powder
  • 1/4 tsp (1g) smoked paprika
  • 1/4 tsp (1g) black pepper
  • Avocado or olive oil spray

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Note: Any surface moisture will make the flour clump and the breading slip.
  2. Whisk together the flour, salt, garlic powder, onion powder, smoked paprika, and black pepper in a shallow bowl.
  3. Set up your breading station: seasoned flour, then beaten eggs, then panko breadcrumbs.
  4. Dip chicken into the flour and shake off the excess. Note: You want a thin veil, not a cake.
  5. Submerge the floured chicken in the beaten eggs until fully coated.
  6. Press the chicken firmly into the panko breadcrumbs using your palms. Ensure a thick, even coating so no chicken peaks through.
  7. Preheat the air fryer to 200°C (400°F).
  8. Arrange the nuggets in a single layer in the basket, leaving small gaps between pieces. Spray the tops generously with oil.
  9. Cook for 6 minutes until you hear a steady sizzle and see the edges browning.
  10. Flip each nugget with tongs, spray the other side with oil, and cook for another 6 minutes until golden brown and internal temp hits 74°C (165°F).