Air Fryer Chicken Nuggets

INGREDIENTS

Depending on the size of the bread, you can make your own bread crumbs from about four slices of bread. Place bread in the basket, and set time for about 5-7 minutes at 350 degrees, flipping over half way. The airfryer makes the bread very crisp! I put my bread into the food processor and in just about 30 seconds, I had perfect, fresh bread crumbs. (Four slices equalled one cup, almost exactly.)

To prepare the basket: Using a pastry brush, brush oil onto the basket. (I used olive oil, but I am sure vegetable oil works just as well. This will keep the batter from sticking to the basket as it cooks.) Set the basket aside.
In a small to medium bowl, whisk together the other ½ cup flour, milk, and seasonings. Using two other bowls, one filled with the other ½ cup flour, and the other with the breadcrumbs, place the bowls next to each other for easy dipping. Dip each piece of chicken, starting with the flour, then once coated, dip into milk/seasonings mixture, then coat each piece with bread crumbs. Place each piece into the oiled basket, without stacking. Repeat coating for each piece, until all are covered and in basket.
Select chicken, make sure the temperature is 380 degrees. Cook on each side for 7 minutes. If you prefer extra crispy, you can cook an additional minute on each side.
Serve Immediately.

I also tried panko crumbs, and they worked too! They have a different texture, and I liked the breadcrumb texture better. You can also add hot sauce or chili powder to the milk and seasonings mixture if you want a spicier chicken nugget.
If in a hurry, and you aren’t concerned with how “Pretty” the nuggets look, you can pour the flour over the chicken pieces in a larger bowl and toss until they are covered. It saves a step, but I wanted to make sure all of my pieces were evenly covered.