Step 1: Prepare your chicken. Cut the boneless, skinless chicken breasts into uniform bite-sized pieces (about 1-inch cubes). Pat them dry with paper towels to help the breading stick better.
Step 2: Set up your breading station. In three separate shallow dishes, set up your dredging ingredients. In the first dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Whisk well. In the second dish, lightly beat the two large eggs. In the third dish, place your breadcrumbs (panko or regular).
Step 3: Dredge the chicken. Take each chicken piece and first dredge it in the seasoned flour, ensuring it's fully coated. Shake off any excess. Next, dip it into the beaten egg, letting any extra drip off. Finally, press the chicken into the breadcrumbs, coating all sides and pressing gently to ensure the crumbs adhere well. Repeat for all chicken pieces.
Step 4: Prepare for cooking. Preheat your air fryer to 375°F (190°C) or your oven to 400°F (200°C). If using an oven, line a baking sheet with parchment paper and lightly spray with cooking spray. If using an air fryer, lightly spray the basket. Arrange the breaded chicken nuggets in a single layer, ensuring they are not overcrowded. Work in batches if necessary.
Step 5: Cook the nuggets. For air frying, cook for 10-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F / 74°C). For oven baking, bake for 20-25 minutes, flipping halfway, until golden brown and cooked through. Lightly spray the nuggets with cooking spray before cooking for extra crispiness.
Step 6: Serve immediately. Once cooked, transfer the crispy chicken nuggets to a serving platter. Serve hot with your favorite dipping sauces like ketchup, BBQ sauce, or honey mustard.