Air Fryer Chicken Nuggets

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  0.7 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.8 tsp 3/4 Tsp Salt, Divided ($0.05)
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  1 tbsp Flour, All-Purpose, White
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  0.5 cup Buttermilk, Cultured, Low-Fat
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  1 cup Bread Crumbs, Dry, Plain
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  1 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  2 tbsp Vegetable oil

Instructions

1. 1Cut the chicken breast into ¾-inch pieces on a cutting board to yield approximately 20–24 nuggets.
2. 2In a small bowl, combine the bread crumbs, garlic powder, smoked paprika, and half of the salt. Add the vegetable oil and stir until the mixture resembles damp sand.
3. 3Pour the buttermilk into another small bowl. Set up a breading station with the chicken pieces, buttermilk bowl, and seasoned bread crumb mixture in a line.
4. 4Working in batches, dip each chicken piece into the buttermilk, then coat thoroughly in the seasoned bread crumb mixture, pressing gently so the coating adheres. Transfer coated nuggets to a clean plate and season with the remaining salt.
5. 5Heat the vegetable oil in a large skillet over medium-high heat for 2–3 minutes until shimmering. Working in batches to avoid crowding, place the coated chicken nuggets into the hot oil in a single layer.
6. 6Cook 3–4 minutes over medium-high heat until the bottom is golden brown, then flip each nugget and cook for another 3–4 minutes until the coating is golden brown on all sides and the internal temperature reaches 165°F when checked with a meat thermometer.
7. 7Transfer the cooked nuggets to a paper towel-lined plate to drain excess oil and cool for 3–5 minutes.
8. 8Divide the cooled nuggets evenly into 4 airtight containers while still slightly warm, seal, and refrigerate for up to 4 days.