Prep the chicken. Trim any fat and cut the chicken into nugget-sized pieces, about 1 to 1.5 inches. Aim for uniform size so they cook evenly.

Optional marinade for tenderness. Toss the chicken in buttermilk and hot sauce. Chill for 20–30 minutes. This step helps with moisture and flavor, but you can skip it if you’re short on time.

Set up three bowls. In Bowl 1, add flour and half the salt. In Bowl 2, whisk eggs until smooth. In Bowl 3, mix breadcrumbs, cornstarch, remaining salt, garlic powder, onion powder, paprika, pepper, and sugar if using.

Pat dry. If you marinated the chicken, shake off excess liquid and pat dry. This helps the coating stick better.

Coat the nuggets. Dredge each piece in the flour, then dip into the egg, and finally press into the breadcrumb-cornstarch mix. Press gently to adhere. Set on a tray.

Rest the coating. Let the coated nuggets sit for 5–10 minutes. This prevents flaking and improves crispiness.

Preheat the air fryer. Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket gives a better sear.

Oil lightly. Spray the air fryer basket and the tops of the nuggets with oil. Don’t drench them; a light, even mist is enough.

Air fry in batches. Place nuggets in a single layer, leaving space between pieces. Cook at 390–400°F for 8–10 minutes, flipping and misting with a little oil at the halfway mark. Nuggets are done when golden and the internal temperature hits 165°F (74°C).

Keep the first batch crisp. If needed, hold cooked nuggets on a wire rack in a warm oven (200°F/95°C) while you finish the rest.

Season and serve. Sprinkle with a pinch of salt right out of the fryer for that fast-food finish. Serve with your favorite sauces.