Ingredients:

  • 1 lb Ground Turkey (93% lean)
  • 1 Large Egg Yolk
  • ¼ cup Plain Breadcrumbs (fine)
  • 2 Tbsp Whole Milk or Buttermilk
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper (freshly ground)
  • ½ cup All-Purpose Flour
  • 2 Large Eggs (lightly whisked)
  • 1 ½ cups Panko Breadcrumbs
  • Neutral Oil Spray (As needed)

Instructions:

  1. Combine Wet/Binders: In a medium bowl, whisk together the egg yolk, milk, and the fine breadcrumbs. Let sit for 2 minutes to allow the crumbs to absorb the moisture.
  2. Mix Seasoning: Add all the dry seasonings (salt, pepper, garlic powder, onion powder, smoked paprika) to the mixture. Stir well.
  3. Incorporate Turkey: Add the ground turkey to the seasoned mixture. Use clean hands to gently mix until just combined. Avoid overmixing, as this can lead to tough nuggets.
  4. Shape: Scoop the mixture and shape it into small, irregular nugget shapes (about 1 to 1.5 inches long and ½ inch thick). Place them on a lined baking tray.
  5. Chill: Transfer the tray to the fridge and chill the nuggets for a minimum of 30 minutes. This firming step is non-negotiable for a perfect coating.
  6. Set Up Breading Stations: Set up three shallow dishes: (1) Flour seasoned with a pinch of salt and pepper; (2) The whisked eggs; (3) Panko breadcrumbs.
  7. Coat: Working one at a time, take a chilled nugget and dredge it first in the flour (shaking off excess), then in the egg wash (allowing excess to drip), and finally, firmly press it into the Panko until completely coated. Place the breaded nuggets back on the tray.
  8. Preheat & Load: Preheat the air fryer to 380°F (195°C) for 3–5 minutes. Lightly mist the air fryer basket with the neutral oil spray. Arrange the nuggets in a single layer, ensuring they do not touch. Lightly mist the top of the nuggets with oil spray.
  9. Cook: Air fry for 6 minutes. Flip the nuggets, mist again, and cook for another 6–8 minutes, until deeply golden brown and crispy.
  10. Check Doneness & Serve: Use a digital thermometer to ensure the internal temperature of the thickest nugget reaches 165°F (74°C). Remove the first batch and repeat the process with the remaining nuggets, allowing the air fryer to return to temperature between batches.