2PoundsChicken, boneless, skinlesscut into 1 ½ inch pieces
2Tablespoonsbuttermelted
2Tablespoonsolive oil
⅓cupbread crumbs, seasonedor Pankdo
⅓cupParmesan cheesefinely grated
½teaspoongarlic powder
¼teaspoonpepper
¼teaspoonsalt
Instructions
Preheat oven to 375 degrees °F. If using an air fryer, preheat for 3 minutes.
Pat chicken dry with a paper towel.
Combine melted butter and olive oil in a large bowl.
Add chicken pieces to bowl with butter/olive oil mixture. Turn chicken in bowl until all pieces are coated with the buttery mixture.
Add remaining ingredients to a separate large bowl with lid and stir to combine.
Lift chicken pieces coated in butter into bowl with breading, allowing excess butter drip off before adding each piece to the breading bowl.
Seal breading bowl tightly and gently turn until chicken is coated with breading.
Oven
Place chicken on a baking sheet coated with cooking spray. Press any breading left behind in the bowl over the top of the nuggets.
Bake for 15 minutes or until chicken is cooked through and no longer pink in the center.
Air Fryer
Place chicken on cripser plate misted with olive oil. Press any breading left behind in the bowl over the top of the nuggets and mist more olive oil over the top.
Cook for 15-20 minutes at 375 °F, flipping halfway through or until chicken is cooked through and no longer pink in the center. Pause and check progress as needed.
Under either method the internal temperature should reach 365 °F.