Prep the chicken. Trim any excess fat and cut chicken into nugget-sized pieces, about 1 to 1.5 inches. Aim for uniform size so they cook evenly.

Marinate for juiciness. In a bowl, combine buttermilk (or yogurt), half the minced garlic, a pinch of salt, and pepper. Add the chicken, toss to coat, and refrigerate for at least 20–30 minutes (up to 4 hours).

Set up your coating stations. In one shallow dish, add flour with a pinch of salt and pepper. In a second dish, beat the eggs. In a third dish, mix panko, grated Parmesan, remaining garlic, Italian seasoning, and smoked paprika.

Preheat your oven or air fryer. Oven: 425°F (218°C). Line a baking sheet with parchment and set a wire rack on top if you have one. Air fryer: Preheat to 400°F (204°C).

Coat the nuggets. Remove chicken from the marinade, letting excess drip off. Dredge in flour, dip in egg, then press into the panko-Parmesan mixture until well coated.

Arrange and oil. Place the coated nuggets on the rack or air-fryer basket in a single layer. Stir the melted butter with 1 tablespoon olive oil and lightly brush the tops, or mist with cooking spray. This helps with browning and flavor.

Bake or air-fry. Oven: Bake 12–15 minutes, flip, brush or spray again, then bake another 5–8 minutes until golden and the internal temperature hits 165°F (74°C). Air fryer: Cook 8–10 minutes, flip, then 4–6 more minutes until crisp and cooked through.

Finish and serve. Sprinkle with a little extra Parmesan, chopped parsley, and a touch of lemon zest, if using. Serve hot with your favorite dip.