Instructions

• Preheat the air fryer to 400°F.
• Set up three shallow stations: on a large rimmed plate combine 1/2 cup panko breadcrumbs (seasoned with Italian seasoning, if desired), 2 tablespoons grated Parmesan cheese, 1 teaspoon smoked paprika, and 1/2 teaspoon salt; in a medium bowl whisk 1 large egg until blended; spread 3 tablespoons white whole-wheat flour on a medium rimmed plate.
• Pat the 1/2 pound boneless, skinless chicken breasts cut into 1-inch cubes dry with a paper towel.
• Working one piece at a time, dredge a chicken cube in the flour, shaking off any excess; dip it into the beaten egg, letting excess drip off; then press it into the panko mixture to coat all sides. Place each coated piece in a single layer in the air fryer basket. If pieces touch or the basket becomes crowded, cook in batches.
• Air-fry at 400°F for 10 to 13 minutes total, flipping the nuggets once about halfway through (after ~5–6 minutes), until the coating is golden brown and an instant-read thermometer inserted into the center of a nugget reads 165°F.
• Remove the nuggets from the air fryer, let rest 1–2 minutes, and serve hot.