Cut chicken breast into bite-size pieces and take off access moisture.
Season chicken breasts with Salt, Garlic powder, Mustard powder, paprika, Onion granules and Olive oil.
In one bowl put Tapioca starch, on the second bowl beat the eggs. In another bowl, put crushed Walkers crisp.
Coat each chicken piece with Tapioca starch first and then dip them into the beaten eggs and finally roll them in the crushed Walkers until fully coated. Press the crisps onto the chicken to ensure they stick well.
Place the coated chicken pieces in a single layer in the air fryer basket, ensuring they do not overlap. You may need to cook in batches depending on the size of your air fryer.
Air fry the chicken bites at 400°F (200°C) for 10 minutes, or until well cooked from inside. The chicken should be golden brown and crispy, with an internal temperature of 165°F (74°C).
Once cooked, remove the chicken bites from the air fryer and let them cool slightly before serving.
