Preheat the air fryer to 400ºF/200°C, if needed, and spray the basket with non-stick cooking spray or add oil to a paper towel and run it over the basket base. This helps the chicken to crisp.

To a medium mixing bowl, add the breadcrumbs, flour and salt, and stir to combine.

Into a second medium mixing bowl, crack the eggs and whisk until blended.

Cut one chicken breast into 1-inch pieces (I don’t fuss about the shape, I just ensure they are all about the same size), adding them to the egg bowl as you go. Now, using a slotted spoon (I simply use one hand for the egg and one for the breadcrumb mix) remove 4 to 5 nuggets of chicken from the egg, allow excess egg to drip off, then place them in the breadcrumb mixture. Toss or stir the pieces in the breadcrumb mixture until fully coated, and add them to the fryer in a single layer with space in between.

Cook the nuggets for 4 minutes, then drizzle them with a little olive oil, give them a shake to flip most over, then continue to cook another 4 to 7 minutes, until they reach an internal temp of 165°F/74°C, crispy and lightly golden on the outside. Repeat with the remaining chicken. Serve warm.