Step 1: Set up three stations: Get three shallow plates ready: one with flour plus salt, pepper, and garlic powder; one with the beaten egg; one with panko. This is the trick to crumbs that do not clump, and it lets little hands help — having the tools laid out first makes everything smoother.
Step 2: Coat the chicken: Roll each piece in flour and shake off the extra, then dip in egg, then press firmly into the panko so it sticks. The three-layer coat locks in juices for a crisp-outside, tender-inside nugget, and every piece gets fully covered.
Step 3: Arrange and oil: Lay the nuggets in the basket in a single layer with gaps between them. Mist or brush the surface with a little oil — that is the secret to a golden crisp shell; an oil-free version turns pale and bland, and you only need a thin, even layer.
Step 4: Air fry: Air fry at 190°C (375°F) for 10–12 minutes, pulling the basket out at minute 6 to flip so both sides brown evenly. Larger pieces need 1–2 more minutes to cook through; confirm 74°C (165°F) at the center with a thermometer for the safest result.
Step 5: Finish and serve: Pull them when the center reaches 74°C (165°F) and the coating is golden. Serve with ketchup or yogurt sauce while hot for the best texture; they soften as they sit, so re-crisp in the air fryer before serving again.
