Preheat your air fryer to 390 degrees F. *See notes about preheating tips.

While preheating, add the milk, egg and hot sauce (optional) and a medium sized bowl and whisk to combine. You could also add a pinch of salt and pepper in for additional flavor. Set aside.

In a sperate small bowl add half of the flour (¼ cup) and set aside.

In a large bowl add the remaining flour, breadcrumbs, panko and all the dried spices and stir until well distributed. Set aside.

Chop the chicken breasts into one inch cubes trying your best to make each piece the same size. Once the chicken is cubed begin breading.

One at a time dip the chicken into the bowl of just flour and coat all sides. Next dredge the same chicken bite in the egg mixture and let the excess drip off. Next, take the chicken piece and coat in the breadcrumb mixture pressing down so the breading sticks well. Place the breaded chicken on a plate and repeat this process until all the popcorn chicken is breaded.

When ready to air fry, mist the basket of your air fryer with olive oil then place the chicken in not letting any of them touch (I usually do two batches). GENEROUSLY mist the sides and tops of the popcorn chicken with olive oil then close the lid.

Air fry at 390 degrees for 14 minutes flipping the chicken halfway and re-misting with olive oil. Once the chicken is cooked though and crispy, remove from air fryer with tongs and serve warm with sauce of choice. Cook additional batches if needed.