Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
  • 1/2 cup all-purpose flour
  • 2 tbsp cornstarch
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika

Instructions:

  1. Preheat oven to 400°F (200°C) or air fryer to 390°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the chicken breast into uniform 1-inch pieces to ensure even cooking.
  3. Prepare the dredging station: Bowl 1 with flour, cornstarch, salt, black pepper, garlic powder, and paprika; Bowl 2 with beaten eggs; Bowl 3 with Panko breadcrumbs.
  4. Toss chicken chunks in the flour mixture until fully coated, dip into the egg wash, and press firmly into the Panko breadcrumbs until completely enveloped.
  5. For oven-baked: Drizzle with melted butter or spray with oil. Bake for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
  6. For air fryer: Place nuggets in a single layer and cook for 8-10 minutes, shaking the basket halfway, until crisp and golden.