Ingredients
Equipment
Method
- Set your air fryer to 390 degrees F. Let it run for about 5 minutes while you prepare the ingredients to ensure a consistent cooking temperature.
- In a medium-sized bowl, whisk together the milk, egg, and hot sauce (if using). I like to add a small pinch of salt and pepper here as well for extra depth.1/2 Cup Milk, 1 Large Egg, 1 teaspoon Hot Sauce
- Place 1/4 cup of the flour in a small separate bowl. In a larger bowl, combine the remaining 1/4 cup of flour, plain breadcrumbs, Panko breadcrumbs, and all the dried spices. Stir until the spices are evenly distributed.1/2 Cup All Purpose Flour, 1/4 Cup Plain Breadcrumbs, 1/2 Cup Panko Breadcrumbs, 1/2 teaspoon Sea Salt, 3/4 teaspoon Ground Black Pepper, 1/2 tablespoon Garlic Powder, 1/2 teaspoon Onion Powder, 3/4 teaspoon Chili Powder, 1 teaspoon Paprika, 1/2 teaspoon Lawry's Seasoned Salt
- Use a sharp knife to chop the chicken breasts into roughly 1-inch cubes. Try to keep them uniform in size so they cook at the same rate.2 Large Boneless Skinless Chicken Breasts
- Take one chicken piece at a time and coat it in the plain flour. Next, dip it into the egg mixture, letting any excess drip off. Finally, toss it in the breadcrumb and spice mixture, pressing down firmly to ensure the coating sticks.
- Mist your air fryer basket with olive oil. Place the chicken bites inside in a single layer, making sure they do not touch. You will likely need to cook in two batches to avoid crowding.
- Generously mist the tops and sides of the chicken with olive oil. Cook at 390 degrees F for 14 minutes.
- At the 7-minute mark, open the basket and carefully flip the chicken pieces. Give them another light misting of olive oil and continue cooking until golden and crispy.
Notes
Mist the chicken generously with oil to ensure a crispy texture and avoid white flour spots. Store leftovers in an airtight container in the refrigerator for up to 4 days.