Prep the pork: Trim any silverskin or large fat from the pork. Cut into even, 1-inch cubes. Pat dry with paper towels to help the coating stick.

Quick marinade: In a bowl, combine buttermilk, 1/2 teaspoon salt, and half the pepper. Add pork, toss to coat, and let sit 10–20 minutes while you prep the coating. This step keeps the meat tender and juicy.

Set up a breading station: In one shallow bowl, stir flour with 1/2 teaspoon salt, garlic powder, and half the paprika. In a second bowl, beat the egg. In a third bowl, mix panko with remaining salt, pepper, and paprika (add cayenne or Parmesan if using).

Preheat the air fryer: Set to 400°F (200°C) for 4–5 minutes. A hot basket helps the crumbs crisp right away.

Coat the nuggets: Drain pork well. Working in batches, dredge cubes in flour (shake off excess), dip in egg, then coat thoroughly in panko. Press gently so crumbs adhere. Place coated pieces on a plate.

Oil lightly: Mist the breaded nuggets with cooking spray or lightly brush with oil. Don’t skip this step—a light coat of oil equals better browning and crunch.

Air fry the first batch: Arrange nuggets in a single layer in the preheated basket, leaving a bit of space between pieces. Air fry at 400°F for 8–10 minutes, flipping halfway. They’re done when golden brown and the internal temperature reaches 145°F (63°C).

Finish and rest: Transfer cooked nuggets to a plate and let rest 2–3 minutes. This helps juices redistribute and keeps them tender.

Repeat with remaining nuggets: Work in batches as needed. If your air fryer runs hot, check a minute early to avoid overcooking.

Serve: Sprinkle with a pinch of salt while hot. Plate with dipping sauces and a side salad, fries, or steamed veggies.