Air Fryer Chicken Nuggets

These healthier Chicken Nuggets in the Air Fryer are tender and moist in the centre with a crispy crunchy crumb on the outside.  They’re super easy to make at home in under 30 minutes and only a tiny amount of spray  oil is needed to achieve that succulent golden crumb.

Recipe Highlights

• Its way healthier and uses practically no oil compared to achieve a crispy outside
• Make them in under 30 minutes
• Great for kids or perfect size for Dinner for two adults, paired with a side
• Cooks much quicker than a conventional oven
• Better for you and healthier than store bought Chicken Nuggets because you know what’s in them
• Easy to add different herbs and spices to the crumb coating to achieve different flavours
• This simple breading technique works using any type of breadcrumbs from storebought, to homemade, to Japanese Panko (my favourite)

Ingredients

For a no breading option, try these Air Fryer Chicken Tenders that are full of flavour without the carbs. Or try these Bacon Wrapped Air Fryer Jalapeno Poppers for another low carb snack idea.

Ingredient Notes

• Chicken:  Skinless chicken breasts are ideal, and you’ll need two regular sized ones for this recipe (about 300 grams or  10 ½ ounces)

• Flour:  The flour is the preparation layer which allows the egg to stay on the chicken.  Ideally a fine flour is best, such as all purpose, plain, or if you’re in Australia, you could use self raising flour at a pinch.

• Eggs:  Eggs are used to make the egg wash which is what helps the breadcrumbs to stick to the chicken.  If you’re short on eggs, instead of using two, you could use 1 egg, wisked together with some milk.

• Breadcrumb 1 - Panko Breadcrumbs:  These are a Japanese breadcrumb that has a lot more texture than regular breadcrumbs and is perfect for breading.  With a light spray of oil it crisps up very nicely to create a crunchy exterior.  Panko breadcrumbs are usually found in the aisle with the spices and if you are unable to find them, using whole meal breadcrumbs is a good substitute.

• Breadcrumb 2 – Wholemeal, Golden or Cornflake:  I love using two different types of breadcrumbs when breeding chicken as it helps to ensure the chicken is coated properly.  Because panko crumbs are larger ad rougher, combining them with a smaller and finer breadcrumb works well to ensure the chicken is well coated with different textures to create a delightful crispy and crunchy coating.

• Parmesan:  For convenience I tend to buy the shaved parmesan as this provides a good texture and adds to the crispiness.  You don’t want shaved parmesan that is too soft as it will loose its texture and blend into much .  A good hard and sharp store bought parmesan works great.

• Garlic Powder/Onion Powder:  These add flavour to the chicken.  Using both is ideal, however you could also use just one or the other.  Additionally feel free to add in other herbs like dried oregano, dried basil, dried chives, dried rosemary or thyme.

• Spray Oil:  I use an olive oil spray, but any will do as you only need a small amount.

How To Make

1. Cut Chicken breasts into Chicken Nugget sized pieces:  Slice the chicken breasts into chicken small chunks. This will yield roughly 10 to 12 chicken nuggets.
2. Set up your stations:  Organise three separate bowls to be your "Dipping Station"; place flour, salt, garlic powder and onion powder into the first bowl.  Place eggs into the second bowl and whisk.  Place panko breadcrumbs, shredded parmesan cheese and breadcrumbs into the third bowl.

3. Bread the chicken:  Using tongs, taking one piece of chicken at a time, dip and coat in the flour mixture, then the egg mixture, then finally the breadcrumb mixture. Repeat the process until or chicken pieces are coated.

4. Arrange nuggets in Air Fryer:  Lay out the nuggets in the air fryer tray in a single layer trying not to overlap them and spray generously with spray oil.

3. Cook:  Cook for 13 to 14 minutes, turning nuggets over at 7 minute mark.

Recipe Tips

• Flavour Booster: Add a teaspoon of smoked paprika to the flour mixture for an additional subtle hint of smokiness.
• Nugget Size:  To ensure the chicken nuggets cook evenly, its important that the chicken pieces are all roughly the same size.  This will prevent any smaller pieces becoming dry whilst the others a cooking through.
• Air Fryer Size:  Depending on the size of your air fryer you may need to do the nuggets in two batches.  The best guide for this is to lay the nuggets flat in the air fryer basket without overlapping.  If you can get them all in like this, air frying all in one go should be fine.  If there are lots of overlapping, its best to do the nuggets in two batches.

• Storage:  Store leftover cooked chicken nuggets in an air tight container in the fridge for upto 2 days
• Reheating:  Cooked nuggets can be reheated in the air fryer for a few minutes
• Scaling the Recipe:  Its easy to make a double batch if you want more or are having guests over.  Simply double the recipe ingredients using the sliding scale below in the recipe.

Dipping Sauce Options

Ketchup/BBQ Sauce:  There are many  varieties these days that are lower in sugar that are available at the supermarket, or alternatively you could make your own low sugar ketchup, and low super smokey BBQ sauce.

Sweet chilli Sauce:  Store-bought sweet chilli sauces can typically contain a lot of sugar, however there are some lower sugar brands out there or you can make your own sugar free sweet chilli sauce.  You could also try mixing sweet chilli sauce with sour cream, or cream cheese for an additional creamy element.

Common Questions:

Chicken nuggets in the air fryer aren’t just for kids.  They are a quick and easy dinner for adults too.  Especially when paired with a quick salad, potato wedges or a crusty garlic bread.

More Air Fryer Recipes

• Air Fryer Chicken Drumsticks
• Air Fryer Honey Soy Chicken Wings
• Air Fryer Turkey Meatballs
• Air Fryer Potato Wedges
• Air Fryer Garlic Bread