Ingredients:

  • 1.5 lb (680g) boneless skinless chicken breast, cut into 1-inch cubes
  • 2 large eggs
  • 1/4 cup (60ml) plain Greek yogurt
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (50g) finely grated parmesan cheese
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) paprika
  • 1/2 tsp (3g) onion powder
  • 1/4 cup plain flour or cornstarch

Instructions:

  1. Set up three mixing bowls: one with the Panko-Parmesan mixture, one with the Greek yogurt and egg binder, and one with a small amount of plain flour or cornstarch for extra grip.
  2. Pat the chicken cubes dry with a paper towel to ensure adhesion. Dip each piece into the flour, then the yogurt binder, and finally press firmly into the breadcrumb mixture until fully coated.
  3. Arrange nuggets in a single layer in the air fryer basket, ensuring they are not touching. Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through, until they reach an internal temperature of 165°F (74°C).