Air Fryer Chicken Nuggets

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  Chicken Breast, Boneless Skinless(454g)

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

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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large
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  Skim Milk(30g)
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  Bread Crumbs, Panko, Dry(120g)
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  Bread Crumbs, Panko, Dry(120g)
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  Paprika, Ground(8g)
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  ¼ teaspoon kosher salt
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  Nonstick spray or olive oil mister

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Pat the chicken breast dry with paper towels, then cut into bite-sized nugget pieces. Place the flour in a gallon-sized ziptop bag, add the chicken pieces, seal, and shake until evenly coated.
2. 2In a shallow bowl, whisk together the eggs and skim milk. In a second shallow bowl, combine the panko breadcrumbs and paprika. Line a baking sheet with parchment paper and set nearby.
3. 3Working with a few chicken pieces at a time, dip each floured piece into the egg mixture, then coat thoroughly in the panko mixture, patting gently to help it adhere. Shake off excess and transfer to the prepared baking sheet. Repeat until all pieces are breaded.
4. 4Preheat your stovetop to medium-high heat and add enough oil to a large skillet to reach about ¼ inch depth. Once the oil shimmers and reaches approximately 350°F (test with a small bread cube—it should brown in about 60 seconds), carefully add the chicken nuggets in a single layer without crowding.
5. 5Cook for 3–4 minutes until the bottom is golden brown, then flip each piece and cook for another 3–4 minutes until the other side is golden brown and the internal temperature reaches 165°F when checked with an instant-read thermometer.
6. 6Transfer the cooked nuggets to a paper towel-lined plate to drain briefly, then divide evenly into 4 airtight containers while still hot.
7. 7Repeat steps 4–5 with any remaining batches of chicken nuggets, adding fresh oil as needed to maintain the proper depth.
8. 8Store containers in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5–7 minutes until warmed through.