Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
- 1 packet (about 1 ounce) ranch seasoning mix
- 1 cup breadcrumbs (plain or panko)
- 2 tablespoons grated Parmesan cheese (optional)
- 1 large egg, lightly beaten
- Olive oil spray
- Salt and black pepper to taste
Instructions
- Cut chicken breasts into bite-sized pieces, about 1 to 1½ inches each. Pat dry with paper towels and season lightly with salt and black pepper.
- In a shallow bowl, whisk one egg until smooth. In another bowl, mix breadcrumbs, ranch seasoning, and Parmesan cheese until well combined.
- Dip each chicken piece in the egg wash, then coat with the breadcrumb mixture. Press gently to ensure the coating sticks well.
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with olive oil.
- Arrange the coated chicken pieces in a single layer in the basket. Avoid overcrowding to allow even cooking.
- Lightly spray the tops of the chicken bites with olive oil spray. Air fry for 8–10 minutes, then open the basket, flip the pieces, spray again, and continue cooking for another 6–8 minutes.
- Check for doneness — the internal temperature should reach 165°F (74°C). Once cooked, remove and let rest for 1–2 minutes.
- Serve warm with your choice of dipping sauce such as ranch, honey mustard, or spicy mayo.
Notes
For extra crispiness, double-coat the chicken by dipping in egg and breadcrumbs twice.
You can substitute breadcrumbs with crushed cornflakes for a crunchier texture.
To make it gluten-free, use gluten-free breadcrumbs or crushed rice crackers.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for 3–4 minutes to restore crispiness.
Avoid overcrowding the air fryer basket — it ensures the chicken cooks evenly and stays crunchy.
- Prep Time: 10
- Cook Time: 18