Ingredients:

  • 1.5 lb chicken breast or thighs, cut into strips or nuggets
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 large eggs, beaten
  • 1 tbsp whole milk
  • 1 cup Panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • Cooking oil spray

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure maximum crispiness.
  2. Season the chicken evenly with salt and pepper.
  3. Prepare the dredging station: one bowl with beaten eggs and milk, and another with a mixture of Panko breadcrumbs, grated parmesan, garlic powder, smoked paprika, and onion powder.
  4. Dip each piece of chicken into the egg mixture, then press firmly into the Panko mixture until fully coated.
  5. Preheat the air fryer to 390°F (199°C).
  6. Spray the air fryer basket with oil and place chicken in a single layer, leaving 1 inch of space between pieces.
  7. Spray the tops of the chicken generously with cooking oil spray.
  8. Cook for 10 minutes, flip the pieces using tongs, spray the other side with oil, and cook for another 8-12 minutes until the internal temperature reaches 165°F (74°C).