📋 Instructions

1. 1Trim and cut the chicken — Pat the breasts dry and cut into 30 g pieces, roughly 4 cm across. Dry meat grips the flour; wet meat slides it off.
2. 2Set up three dishes — Place flour in one shallow dish, beaten eggs in a second, and panko mixed with salt, paprika, garlic powder, and pepper in a third. A line of dishes keeps one hand dry for the crumb stage.
3. 3Dredge in flour — Roll each piece in flour and shake off the excess until only a thin, even film remains. Thick patches of flour turn pasty under the egg.
4. 4Coat in egg — Dip the floured piece in egg and turn it until every surface is glossy. Let the excess drip back for one second.
5. 5Press on the panko — Lay the piece in the panko and press crumbs onto all sides with your palm. The nugget is done when no bare spots show and the coating holds when lifted.
6. 6Preheat the air fryer — Set the air fryer to 200 C (400 F) and run it empty for 3 minutes. A hot basket starts browning immediately instead of steaming the crust.
7. 7Arrange and spray — Lay 15 nuggets in a single layer with 1 cm gaps and spray the tops lightly with oil. Crowding traps moisture and softens the crumb.
8. 8Air fry the first batch — Cook at 200 C (400 F) for 6 minutes, shake the basket, then cook 5 to 6 minutes more. They are done when deep golden brown and the internal temperature reads 74 C (165 F).
9. 9Cook the second batch — Repeat with the remaining nuggets, adding 1 minute if the basket is still hot. Serve immediately while the crust is at its crispest.