In a medium mixing bowl, combine 2 cups of panko breadcrumbs, ¼ cup of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ⅛ teaspoon of cayenne pepper. Stir everything together until everything is evenly distributed. If you're using dried Italian herbs, feel free to toss them in at this stage. Set this mixture aside.

In a separate bowl, crack open 2 large eggs and pour in ¼ cup of milk. Whisk these together until blended smoothly. This egg mixture will help the breadcrumb coating stick to the chicken, ensuring that crispy finish we’re all after.

Working with one piece of chicken at a time, dip it into the egg mixture. Ensure it's fully coated, then use a fork to transfer it into the breading mixture. Gently toss it in the breadcrumbs, pressing down a bit to make sure the coating adheres well. If you like a thicker breading, simply dip the chicken back into the egg mixture and then into the breadcrumbs again.

While you're breading the chicken, it's a great time to preheat your air fryer to 400 degrees Fahrenheit. This will get it nice and hot for cooking.

Spray the air fryer basket with olive oil to prevent sticking. Carefully arrange the breaded chicken pieces in a single layer in the basket. It's important not to crowd the basket; each piece should have a little space around it for air circulation. Depending on the size of your air fryer, you might need to cook the nuggets in batches.

Once the air fryer is loaded, spray the tops of the nuggets lightly with olive oil. Cook them at 400 degrees Fahrenheit for about 8-10 minutes. Make sure to flip them halfway through for a uniform golden color and even cooking. When they’re crisp and cooked through, they’re ready to devour.