Air Fryer Chicken Nuggets

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  1 lbs Chicken Breast, Boneless Skinless

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

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  0.5 cup Flour, All-Purpose, White
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  1 Egg, Whole, Large(44g)
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  2 tbsp Skim Milk
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  0.5 cup Bread Crumbs, Panko, Dry
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  1.5 tsp Paprika, Ground
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  0.3 tsp 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. 1Cut 1 pound of boneless, skinless chicken breasts or tenders into 1½-inch pieces. Set up a breading station: place ½ cup all-purpose flour in a shallow bowl, whisk together 1 large egg and 2 tablespoons milk in a second bowl, and combine ½ cup panko breadcrumbs, ½ cup Italian seasoned breadcrumbs, 1½ teaspoons paprika, and ¼ teaspoon kosher salt in a third bowl.
2. 2Working a few pieces at a time, dredge each chicken piece in flour and shake off the excess, dip into the egg-milk mixture letting excess drip off, then press firmly into the breadcrumb mixture to coat all sides. Set breaded pieces aside on a plate.
3. 3Preheat your air fryer to 400°F for 3 minutes. Lightly coat the air fryer basket with nonstick spray.
4. 4Arrange nuggets in a single layer in the basket — do not overlap or stack. Spray the tops lightly with nonstick spray. Work in batches if needed.
5. 5Air fry at 400°F for 8 minutes, then flip each nugget and spray the second side lightly. Continue cooking for 4–5 minutes until the coating is deep golden brown and the internal temperature reaches 165°F on an instant-read thermometer.
6. 6Repeat with any remaining batches, spraying the basket and nuggets each time.
7. 7Divide the cooked nuggets evenly into 4 airtight meal-prep containers while still hot, then allow to cool before sealing and refrigerating.