Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground chicken with garlic powder, onion powder, salt, and black pepper. Mix thoroughly using your hands or a spatula until the spices are evenly distributed, but do not overwork the meat.
- If the chicken mixture feels too sticky to handle, chill it in the refrigerator for 15 minutes before shaping.
- Prepare the breading station: In the first shallow bowl, whisk the egg with one tablespoon of water. In the second shallow bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and smoked paprika.
- Scoop about one tablespoon of the chicken mixture at a time, roll it into a ball, and gently flatten it into a nugget shape. Aim for uniform sizes for even cooking.
- Dip each nugget into the egg wash, let the excess drip off, then transfer to the breadcrumb mixture. Press the crumbs firmly onto the meat to ensure a thick, even coating.
- Preheat your air fryer to 400°F (200°C).
- Arrange the nuggets in a single layer in the air fryer basket, ensuring they are not touching each other. Work in batches if needed.
- Lightly spray the tops of the nuggets with cooking spray to help them brown.
- Air fry for 8 to 10 minutes, flipping the nuggets halfway through. Apply another quick spray of oil after flipping.
- Cook until the nuggets are golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
Notes
To prevent the meat from sticking to your hands while shaping, keep your palms lightly dampened with water. For a gluten-free version, substitute Panko with gluten-free breadcrumbs or crushed pork rinds. Store leftovers in an airtight container in the refrigerator for up to 3 days; for best results, reheat in the air fryer at 350°F for 3-4 minutes to restore the crunch. These can be frozen uncooked: freeze on a tray first, then transfer to a bag. Cook from frozen by adding 3-5 minutes to the air frying time.