Crispy Air Fried Chicken (Printable)

Juicy chicken pieces with a crunchy golden crust air fried for a crisp, flavorful finish.

# 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 for enhanced tenderness.
02 - Combine panko breadcrumbs, olive oil (or cooking spray), Parmesan cheese if using, paprika, and salt in a shallow dish. Stir until mixture is evenly coated.
03 - Preheat air fryer to 400°F for 3 minutes.
04 - Remove chicken from marinade, letting excess drip off. Press each piece into the panko mixture to ensure thorough coating.
05 - Place nuggets in a single layer in the air fryer basket without overcrowding. Cook in batches if necessary.
06 - Cook for 10 to 12 minutes, flipping halfway through, until nuggets are golden brown and reach an internal temperature of 165°F.
07 - Serve immediately with preferred dipping sauces such as honey mustard, ketchup, or ranch.

# Expert Tips:

01 -
  • They're genuinely crispy and tender without a single drop of oil—your kitchen won't smell like a deep fryer for days.
  • Takes barely 30 minutes from raw chicken to golden nuggets on the plate, perfect for when hunger strikes.
  • Kids actually prefer these to frozen store-bought versions, and they're packed with protein so everyone stays satisfied.
02 -
  • Don't overcrowd the air fryer basket—your nuggets need space to circulate air, otherwise they'll turn out steamed and pale instead of crispy and golden.
  • Flipping halfway through isn't optional; it's what gives you that even crust on both sides, which makes all the difference between good and perfect.
03 -
  • Cut your chicken pieces as evenly as possible so they cook at the same rate—nothing worse than some nuggets being done while others are still slightly raw inside.
  • Don't skip the marinating step even if you're rushed; those 15 minutes make the chicken noticeably more tender and flavorful.
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