Easy Air Fryer Chicken Nuggets Recipe

I finally perfected my Healthy Chicken Nuggets with a surprising secret ingredient that makes them a weeknight lifesaver.

I dont post quick fixes often, but these Easy Air Fryer Chicken Nuggets begged to be shared. I started with bite sized pieces of boneless skinless chicken breasts and a crust of panko breadcrumbs, and somehow it turned into the crispiest, juiciest nugget Ive had at home.

It feels like a little kitchen trick that actually works, the kind you want to brag about to your friends. I call it Air Fryer Chicken Nuggets Homemade because it eats like comfort but cooks in minutes, and you might catch yourself sneaking another batch before anyone notices.

Ingredients

• Lean, high in protein, low carb, keeps nuggets juicy if not overcooked.
• Light dusting helps coating stick, adds carbs, can make coating mild and soft.
• Bind crumbs to chicken, add protein and moisture, sometimes messy but worth it.
• Extra crunch and airiness, fewer crumbs absorb less oil, makes better texture.
• Savory umami boost, salty depth, use sparingly or it’ll easily overpower.
• Seasoning brings flavor not heat, balances richness, makes nuggets more interesting.
• Helps browning and crispness, adds healthy fats, but use small amount.
• Enhances flavors helps seasoning penetrate, don’t oversalt, tastes flat without it.
• Lightens the egg wash, adds a touch of richness, could be swapped for water.

Ingredient Quantities

• 1 pound (450 g) boneless skinless chicken breasts, cut into bite sized pieces
• 1/2 cup (60 g) all purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup (100 g) panko breadcrumbs or regular breadcrumbs
• 1/3 cup (25 g) grated Parmesan cheese, optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning or dried parsley
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or cooking spray

How to Make this

1. Pat the chicken pieces dry with paper towels and cut into bite sized nuggets if you havent already, this helps the coating stick better.

2. Set up three shallow bowls: 1) flour, 2) whisked eggs with 2 tablespoons milk, 3) breadcrumbs mixed with the Parmesan (if using), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried Italian seasoning or parsley, 1 tsp kosher salt and 1/2 tsp black pepper. Use panko for extra crunch or regular crumbs if thats what you got.

3. Dredge each piece in flour, shake off excess, dunk in the egg mixture, then press into the breadcrumb mix so each nugget is well coated. Place on a plate and repeat.

4. Preheat your air fryer to 400 F (200 C) for about 3 minutes.

5. Lightly spray or brush the basket with cooking spray or a little olive oil so they dont stick. Arrange nuggets in a single layer with space between them, dont overcrowd the basket. Cook in batches if needed.

6. Spray or brush the tops of the nuggets with a little more oil or olive oil, this helps them get golden and crispy.

7. Air fry at 400 F for about 8 to 10 minutes, flipping halfway through (around 4 to 5 minutes) and giving them another quick spray after you flip. Smaller pieces need less time, bigger pieces may need a minute or two more.

8. Check doneness with a meat thermometer; internal temp should reach 165 F (74 C), and the outside should be golden brown and crispy.

9. Let nuggets rest 1 to 2 minutes before serving so juices settle, then serve with your favorite dipping sauce.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Paper towels
4. Three shallow bowls (for flour, egg, crumbs)
5. Whisk or fork
6. Tongs or two forks (for dredging)
7. Measuring cups and spoons
8. Air fryer (with basket)
9. Instant read meat thermometer
10. Oil mister or pastry brush

FAQ

Easy Air Fryer Chicken Nuggets Recipe Substitutions and Variations

• All purpose flour: swap with cornstarch (same amount) for extra crisp, or use a 1:1 gluten free flour blend if you need gluten free.
• Eggs: to make it egg free use a flax egg — mix 1 tbsp ground flaxseed with 3 tbsp water per egg, or use 3 tbsp aquafaba per egg, youll get a slightly different texture but it works.
• Panko breadcrumbs: replace with crushed cornflakes, crushed pretzels or crushed crackers 1:1 for similar crunch; for low carb use almond meal (use a bit less).
• Grated Parmesan: swap with nutritional yeast for a dairy free option, or use grated Pecorino Romano for a sharper salty bite.

Pro Tips

1) Dry, chill and press the coating — pat the chicken super dry, then after you coat a batch pop the tray in the fridge for 10 to 20 minutes so the crumbs set. if you skip that the coating can fall off mid cook.

2) For extra crunch mix 1 part cornstarch into 3 parts flour or add a tablespoon of baking powder to the panko, it gives a lighter crisp. use panko when you can, but even regular crumbs get better if you spray them lightly with oil before cooking.

3) Keep pieces the same size and dont crowd the basket. small differences mean some pieces overcook while others are still raw. work in batches and flip once halfway, that way you get even color and texture.

4) Rest and temp matters — let nuggets sit 1 to 2 minutes after cooking so juices redistribute, and use a thermometer to confirm 165 F. also try a quick double-dip for extra coating if you want super thick crust, but that may need an extra minute in the fryer.