2 - Chicken Breast half (Cut into Nugget sized pieces.)
1 Cup - Flour
2 Tsp - Garlic Powder
2 Tsp - Cavenders Greek Seasoning (Use your favorite Season Salt)
1/2 Tsp - Black Pepper
3 Eggs
1 Tbls - Water
1.5 Cup - Italian Bread Crumbs
1.5 Tsp - Celery Salt
1.5 Tsp - Garlic Powder
Cooking Spray or Olive Oil in spray bottle
Directions
Chicken Breast - I cut them down the middle the long way (Not Butterfly style) and cut in about 1/2" thick "Medallions"
In a 1 Gallon Zip top bag, Add Flour, Garlic Powder (2 Tsp), Cavenders, and Black Pepper.
Shake the bag to mix
In a bowl, add Eggs and Water. Mix
In a 7" x 7" Square dish (Anything that can used to bread the chicken) Add, Bread Crumbs, Celery Salt, Garlic Powder. Mix it up
Place a few peices of chicken in the flour bag and shake to coat
Remove a peice of Chicken from Flour and shake off excess
Place Chicken in Egg and role over to coat
I use a fork to remove the chicken from Egg and place in Bread Crumb mixture
Cover Chicken in bread crumbs and lightly press to adhear the bread crumbs to chicken
Place Chicken on a sheet pan and repeat above
Once you have 1 batch (For me about 10 Nugs) on the Sheet pan. Spray a light coat of Olive oil on the nugs
Flip Nugs and spray other side with olive oil
Place in Air Fryer at 400 Degrees for about 6 minutes. Flip and cook (About 2-5 min)until breading is Golden brown and nugs are at least 165 Degrees internal. My nugs are usually about 180 when the breading is browned. About 10 minutes in total
Repeat all above until all Chicken is breaded and cooked
1 Tip. If you are cooking more than 2 Breasts. You might need to replace the Egg and Bread Crumb mixture as it tends to get thick and clumpy with excess Egg and Flour