📝 About This Recipe
Forget the drive-thru; these elevated chicken nuggets combine the nostalgic comfort of a childhood favorite with the sophisticated crunch of panko breadcrumbs and a hint of smoky spice. Marinated in a seasoned buttermilk bath, the chicken breast stays incredibly juicy while the air fryer works its magic to create a shatteringly crisp exterior without the heavy grease of deep-frying. These are the ultimate high-protein snack or dinner star that will satisfy both the kids and the culinary enthusiasts at your table.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Breast (boneless, skinless, cut into 1.5-inch chunks)
- 1/2 cup Buttermilk (at room temperature)
- 1 tablespoon Dijon Mustard (adds a subtle tang and helps adhesion)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
The Breading Station
- 1.5 cups Panko Breadcrumbs (Japanese-style for maximum crunch)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 Avocado Oil Spray (high smoke point for air frying)
Honey Mustard Dipping Sauce
- 1/4 cup Mayonnaise (full fat for best flavor)
- 2 tablespoons Yellow Mustard
- 1 tablespoon Honey (local wildflower honey recommended)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Pat the chicken breast chunks dry with paper towels to ensure the marinade sticks properly.
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2
In a large bowl, whisk together the buttermilk, Dijon mustard, garlic powder, and smoked paprika until well combined.
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3
Add the chicken chunks to the buttermilk mixture, tossing to coat every piece. Let sit for at least 15 minutes (or up to 2 hours in the fridge) to tenderize the meat.
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4
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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5
In a shallow pie dish or wide bowl, combine the panko breadcrumbs, grated Parmesan, onion powder, dried oregano, salt, and pepper.
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6
Working in small batches, remove chicken from the buttermilk, allowing excess to drip off, and dredge in the panko mixture.
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7
Press the breading firmly onto each nugget with your fingers to ensure a thick, even coating.
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8
Lightly grease the air fryer basket with avocado oil spray. Place the nuggets in a single layer, ensuring they do not touch; you may need to cook in two batches.
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9
Generously spray the tops of the nuggets with the avocado oil. This is the secret to achieving a golden-brown color in an air fryer.
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10
Air fry at 400°F for 6 minutes. Open the basket, flip each nugget carefully with tongs, and spray the other side with oil.
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11
Cook for an additional 4-6 minutes, or until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).
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12
While the chicken cooks, whisk together the mayonnaise, yellow mustard, honey, and lemon juice in a small bowl to create the dipping sauce.
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13
Remove the nuggets from the air fryer and let them rest for 2-3 minutes on a wire rack to maintain crunchiness before serving.
💡 Chef's Tips
For the ultimate crunch, use 'Panko' rather than traditional fine breadcrumbs. Don't overcrowd the basket; air needs to circulate around each nugget to crisp the sides. If you don't have buttermilk, mix 1/2 cup milk with 1/2 tablespoon of lemon juice and let sit for 5 minutes. Always spray the nuggets with a high-heat oil (like avocado or grapeseed) to avoid a 'floury' white appearance. If using frozen pre-made nuggets, reduce the temperature to 375°F and add 2-3 minutes to the cook time.
🍽️ Serving Suggestions
Serve alongside crispy sweet potato fries and a side of creamy coleslaw. Pair with a cold, crisp Lager or a sparkling apple cider for a refreshing contrast. Arrange on a platter with celery sticks and carrot ribbons for a classic appetizer feel. Stuff into a warm pita with shredded lettuce and tomato for a quick Mediterranean-style wrap. Drizzle with hot honey and serve over a toasted waffle for a brunch twist.