Prep the chicken: Pat the chicken dry. Cut into 1-inch pieces so they cook evenly. Aim for bite-size nuggets.

Marinate: In a bowl, whisk the buttermilk and egg. Add chicken and toss to coat. Let it sit for 10 minutes while you set up the breading station. For extra tenderness, marinate up to 4 hours in the fridge.

Mix the coating: In a shallow dish, combine flour, bread crumbs, Parmesan (if using), garlic powder, onion powder, paprika, pepper, and salt. Stir well so the flavor is even.

Bread the nuggets: Shake off excess buttermilk. Dredge each piece in the crumb mixture, pressing gently so the coating sticks. Place on a plate or tray.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp quickly.

Oil lightly: Spray or brush the nuggets with a thin layer of oil on all sides. This makes a big difference in crunch and color.

Arrange and cook: Place nuggets in a single layer in the air fryer basket. Don’t crowd. Cook at 400°F (200°C) for 8–10 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).

Batch if needed: Work in batches for best results. Keep cooked nuggets on a wire rack to stay crisp while you finish the rest.

Serve: Let rest 2 minutes. Serve with dips, fruit, and veggies for a balanced lunch box.