Chicken nuggets are a universal food that both adults and kids truly adore. While my family and I don’t really consume fast food nuggets regularly, my air fryer chicken nuggets recipe is a weekly staple. Compared to fast food, it’s far healthier and quicker, and clean-up is a breeze. Paired with my air fryer French fries or air fryer sweet potato fries, they make the ultimate takeout fakeout meal.
These chicken nuggets are crispy, tender, well-seasoned and much healthier than their deep-fried or store-bought nuggets!
Why I love this recipe
- Healthier. No deep frying is needed, so you already cut a ton of calories and fat compared to traditional nuggets. I also use breast meat instead of off-cuts too!
- Less clean up. You’ll only need a few bowls to coat the chicken in batter and your air fryer basket. No messy deep fryer is needed.
- Perfectly crisp and juicy. The air fryer creates a perfect balance of crispy coating without drying out the chicken. The texture is extra juicy in the middle, which is what we all want!
- Works with frozen chicken. Because I make these nuggets for my family almost every week, I often prep a triple batch and freeze the prepped chicken nuggets so when dinnertime rolls around, I just throw them in the air fryer.
Ingredients needed
- Chicken. Boneless skinless chicken breasts are best. Cut them into nugget shapes. If you can’t find chicken breasts, use tenderloins or tenders.
- Panko breadcrumbs. For the crispy coating. I tested these with regular bread crumbs too, but found panko to be superior both in terms of crunch and flavor!
- Parmesan cheese. Freshly grated for added flavor and also enhances the crispiness.
- Salt. To taste.
- Oil. A small amount of oil is needed to mix into the breading to help it stick to the chicken pieces and crisp up beautifully. Any neutral oil, like olive oil or vegetable oil, works.
- Flour. For dredging the nuggets. The flour traps in the juices, keeping the middle of the chicken moist.
- Eggs. To bind the breading to the nuggets.
How to make air fryer chicken nuggets
Step 1- Make the coating. In a large bowl, add the panko, parmesan cheese, salt, and oil and mix. In a second bowl, add the flour, and in a third bowl, add the beaten eggs.
Step 2- Prep: Dip the chicken breast pieces in the flour, shake off the excess, and dip it in the egg, then coat it in the panko mix. Press firmly to make sure the panko sticks to the nuggets.
Step 3- Assemble. Place the breaded nuggets in a greased air fryer basket. Ensure they are not overlapping. Spray the tops with spray oil.
Step 4- Air fry the chicken nuggets for 12-15 minutes or until golden brown.
Can I bake these?
Yes! If you’d prefer to make baked chicken nuggets, you can do so with one simple swap.
First, prepare the chicken nuggets as instructed, then transfer them to a baking sheet lined with parchment paper. Next, bake them in a preheated oven set to 200°C/400°F for 12-15 minutes, checking halfway through for doneness.
Recipe tips
- Use a meat thermometer. I find this a surefire way to guarantee fully cooked nuggets. Look for an internal temperature of 74°C/165°F.
- Make the nuggets the same size. This ensures they cook evenly and completely.
- Switch up the spice mix. Cayenne pepper, black pepper, oregano, paprika, onion powder, and garlic powder are all great options for adding more flavor to your nuggets.
- Air fryer frozen chicken nuggets. If using frozen breaded nuggets, just let them cook for a few minutes longer than fresh. No thawing is needed.
Storage instructions
To store: Leftover chicken nuggets can be stored in the refrigerator in an airtight container for up to 5 days.
To reheat: Either put them back in the air fryer at 180°C/350°F for 2-3 minutes or pop them in a preheated oven. Avoid the microwave, as the chicken will lose its crispiness.
To freeze: Let the nuggets cool before transferring them to an airtight container or freezer-safe bag, and store them in the freezer for up to 6 months.
Make ahead: Once the nuggets are breaded, place them in a ziplock bag and store in the freezer. When ready to cook, simply cook them from frozen. Just increase the air frying time by 2-3 minutes.
Ingredients
- 2 large chicken breasts cut into nuggets
- 1 cup panko bread crumbs
- 1/3 cup parmesan cheese
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup all-purpose flour
- 3 large eggs lightly beaten
Instructions
- Preheat the air fryer to 200C/400F.
- In a mixing bowl, add the panko, parmesan cheese and salt, and oil, and mix until combined. In another bowl add the flour and in a third, add the beaten eggs.
- Dip the chicken in the flour, shake off the excess, dip it in the egg, then coat with the panko mix, pressing firmly for it to stick on. Repeat the process until all the chicken is coated.
- Generously grease the air fryer basket. In a single layer, add the chicken nuggets.
- Spray the tops of the chicken nuggets and air fry for 12-15 minutes, or until golden and crispy. You can also check for doneness using a meat thermometer. Once the chicken reaches an internal temperature of 165F, it’s ready to enjoy.
Notes
TO STORE. Leftover chicken nuggets can be stored in the refrigerator in an airtight container for up to 5 days.
TO REHEAT. Either put them back in the air fryer at 180°C/350°F for 2-3 minutes or pop them in a preheated oven. Avoid the microwave, as the chicken will lose its crispiness.
TO FREEZE. Let the nuggets cool before transferring them to an airtight container or freezer-safe bag, and store them in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 239kcalCarbohydrates: 12gProtein: 21gFat: 11gSodium: 543mgPotassium: 285mgFiber: 0.4gVitamin A: 285IUVitamin C: 1mgCalcium: 125mgIron: 2mgNET CARBS: 12g
