In a small mixing bowl, combine the panko breadcrumbs, all-purpose flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. If you’re using Italian seasoning, toss it in now. This mixture will be the crunchy layer that coats our delicious chicken, so give it a good stir. Set this bowl aside while we work on the wet ingredients.

In another bowl, whisk together the eggs and milk until they’re nice and blended. This mixture will help the breadcrumb mixture stick to the chicken.

Start with one piece of chicken at a time. First, dip the chicken in the egg wash, ensuring it’s thoroughly coated. Using a fork, lift it out and let any excess drip off. Now, roll it in the breadcrumb mixture, pressing it lightly so that it adheres well. For a thicker breading, you can repeat the process: dip it back into the egg wash and then into the breadcrumbs again. Trust me, this extra layer makes the crunch all the more satisfying!

Before placing the chicken inside, you’ll want to give your air fryer a quick spray with olive oil to prevent sticking. Arrange the breaded chicken in a single layer in the air fryer basket. It’s important not to overcrowd them; you want them touching only slightly for an even cook. Depending on the size of your fryer, you might need to work in batches.

After arranging the chicken, generously spray the tops with olive oil. This will ensure they get that appealing golden color. Set the air fryer to 400 degrees Fahrenheit and cook for about 8–10 minutes. Halfway through, flip the chicken nuggets to achieve an even crispness. Keep an eye on them; you want them cooked through and lightly golden.