Air Fryer Chicken Nuggets
These homemade air fryer chicken nuggets come out impossibly golden and crunchy on the outside, while staying tender and juicy on the inside, all without a drop of deep-frying oil. The secret is a three-step dredging system with a two-breadcrumb combination that delivers big, airy crunch and helps the coating adhere tightly to each piece of chicken.
Equipment
- Air fryer - Basket-style or oven-style both work, 5-quart or larger recommended
- Shallow bowls or pie dishes - 3 for dredging station
- Sharp knife
- Cutting board
- Tongs or fork - For breading
- Instant-read meat thermometer - To check for doneness at 165°F/74°C
- Cooking spray - Olive oil or avocado oil spray
- Parchment paper liner - Optional, for air fryer, makes cleanup easier
- Large plate or wire rack - For resting cooked nuggets
Ingredients
- 1.5 lbs boneless skinless chicken breasts - 680g, cut into 1 to 1.5-inch (2.5 to 4cm) bite-sized pieces
- 0.5 cup all-purpose flour - 65g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt - Plus more for seasoning the chicken
- 0.25 teaspoon black pepper - Plus more for seasoning the chicken
- 2 large eggs - Beaten
- 2 tablespoons milk - Any type
- 0.75 cup panko breadcrumbs - 75g
- 0.5 cup plain dry breadcrumbs - 50g
- Olive oil spray or avocado oil spray - For coating the nuggets
Optional Add-ins
- 0.25 cup grated Parmesan cheese - 25g, for extra savory flavor
For Serving
- Ketchup
- Honey mustard
- BBQ sauce
- Ranch dressing
Instructions
- Pat the chicken breasts completely dry with paper towels. Cut into pieces that are roughly 1 to 1.5 inches (2.5 to 4 cm) in size, keeping pieces uniform. Season the chicken pieces lightly with a pinch of salt and black pepper on all sides and set aside.
- Set out three shallow bowls side by side. In the first bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. In the second bowl, beat the eggs and milk until fully combined. In the third bowl, mix together the panko and plain dry breadcrumbs (and Parmesan if using).
- Working with a few pieces at a time, drop the seasoned chicken into the flour mixture and toss to coat completely. Shake off excess flour, then transfer to the egg bowl and coat on all sides. Let excess egg drip off, then drop into the breadcrumb mixture and press gently but firmly on all sides to adhere. Place breaded nuggets on a clean plate or wire rack.
- Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes. Lightly spray the air fryer basket with cooking spray.
- Arrange the breaded nuggets in a single layer inside the air fryer basket, leaving space between each piece. Spray the tops generously with olive oil or avocado oil spray. Air fry at 400°F (200°C) for 5 minutes, then flip each nugget, spray the tops again, and continue air frying for another 4 to 5 minutes until golden and internal temperature reaches 165°F (74°C).
- Transfer the cooked nuggets to a wire rack or a plate lined with paper towels and let them rest for 1 to 2 minutes. Serve immediately with your favorite dipping sauces.
Notes
- Dry chicken thoroughly: Pat the chicken pieces with paper towels before cutting and again before dredging. Moisture is the enemy of a crispy crust.
- Don't skip preheating: A cold air fryer produces sluggish, uneven cooking. Preheating for even 3 minutes makes a noticeable difference.
- Press breadcrumbs firmly: Use your palm to gently press the panko mixture onto each piece of chicken to ensure the coating bonds and doesn't flake off during cooking.
- Never crowd the basket: Single-layer cooking with space between each nugget is non-negotiable. Steam needs somewhere to go or the coating gets soggy.
- Spray both sides: Flip and spray with oil halfway through. The side that sits on the basket gets less airflow and needs that extra boost to brown properly.
- Use a thermometer: The difference between 160°F and 165°F can be just a minute or two, and overcooking dries out chicken breast quickly. A thermometer takes the guesswork away.
- Make ahead option: Bread the raw nuggets up to 24 hours in advance, store them uncovered on a wire rack in the fridge, and air fry them fresh when ready.
- Freezing instructions: Spread cooled cooked nuggets in a single layer on a baking sheet and freeze for 1 to 2 hours until solid, then transfer to a zip-top freezer bag and freeze for up to 3 months.
- Reheating from frozen: No need to thaw. Place frozen nuggets in the preheated air fryer at 400°F (200°C) and cook for 10 to 12 minutes, flipping halfway through, until heated through.
- Avoid the microwave: Microwaving will make the breading soft and rubbery. The air fryer is always the superior reheating method for anything breaded.