Step by step

Method

5 steps

1. 1

   Cut 1 lb boneless skinless chicken breasts (or tenders) into about 1-inch nugget pieces. Pat dry so the coating sticks.

2. 2

   In a shallow bowl or zip bag, mix ½ cup grated Parmesan, ½ cup dry breadcrumbs or panko, ½ teaspoon kosher salt, ½ teaspoon dried basil, and ¼–½ teaspoon dried thyme.

3. 3

   Dip each piece in 3–4 tablespoons melted butter (or olive oil), then coat in the crumb mix, pressing lightly so it grabs.

4. 4

   Preheat the air fryer to 400°F. Arrange the nuggets in a single layer (batch if needed). Lightly spray the tops if you want extra browning.

5. 5

   Air fry 10–14 minutes, flipping halfway, until the coating is golden and the chicken hits 165°F inside. Rest 2 minutes, then serve hot with BBQ, honey mustard, or ranch. You want crisp Parmesan-herb nuggets with juicy centers — not pale soft coating or dry overcooked chicken.