Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs (cut into ¾ inch pieces)
  • 1 cup buttermilk
  • 1 tsp hot sauce (optional)
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 5 tsp onion powder
  • 5 tsp dried oregano
  • 1 tsp salt
  • 5 tsp black pepper
  • 2 large eggs, lightly beaten
  • 5 cups Panko breadcrumbs
  • Cooking spray or oil mister

Instructions:

  1. Trim chicken pieces and cut into uniform, bite-sized chunks (about ¾ inch cubes).
  2. Marinate: In a bowl, combine chicken, buttermilk, and hot sauce (if using). Mix well, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Set Up Dredging Station: Set up three shallow dishes. Dish 1: Combine flour, paprika, garlic powder, onion powder, oregano, salt, and pepper (Flour Mix). Dish 2: Whisk eggs. Dish 3: Place Panko Breadcrumbs.
  4. Coat the Chicken: Working in small batches, remove chicken from buttermilk (let excess drip off). Dredge lightly in Flour Mix, shake off excess. Dip into Egg, ensuring full coating. Press firmly into Panko Breadcrumbs to create a thick, even crust. Place coated pieces on a plate or wire rack.
  5. Preheat Air Fryer: Preheat the air fryer to 380°F (195°C) for 5 minutes.
  6. Oil the Chicken: Lightly mist the coated chicken pieces on all sides with cooking spray or oil mister.
  7. Air Fry (in Batches): Place the chicken pieces in the air fryer basket in a single layer. Do not overcrowd the basket.
  8. Cook: Air fry for 12 to 15 minutes total, flipping the chicken halfway through (around the 7-minute mark). Cook until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crisp.
  9. Serve immediately with your favourite dipping sauce.