I finally perfected my Air Fryer Chicken Nugget Recipes with one pantry trick that makes them fast, healthier, and foolproof.

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I never expected homemade nuggets to beat the drive thru, but these Crispy Air Fryer Chicken Nuggets do. I love how panko breadcrumbs turn impossibly crunchy and a little garlic powder gives each bite that savory kick.

It feels like a secret trick you can pull out on a busy night, and honestly it’s kinda addictive. If you’ve been poking around for an Airfry Chicken Recipe you’ll see what I mean, and a quick search for Nuggets In Air Fryer will get you dreaming too.

I promise it’s simple, surprising, and way better than you remember.

Ingredients

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Lean protein, builds muscle, low carb, main flavor carrier, cooks fast
Extra crunch, lighter than regular crumbs, browns golden in the air fryer
Gives extra crispness, helps coating stick, gluten free option in small amounts
Binder and moisture, adds protein, helps breadcrumbs cling, makes them tender
Light dusting for better crunch, adds a bit of carbs and body
Give savory, smoky, herby notes, not sweet, boosts flavor without more salt
Tenderizes meat, slight tang with buttermilk, helps egg wash stick better
Promotes browning, keeps nuggets from drying, use sparingly for best crispness

Ingredient Quantities

1 lb boneless skinless chicken breasts or thighs, cut into 1 in bite size pieces

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon Italian seasoning

3 tablespoons cornstarch

1/2 cup all purpose flour

1 cup panko breadcrumbs, plain

2 large eggs

2 tablespoons milk or buttermilk, use buttermilk if you got it

Cooking spray or 2 tablespoons neutral oil for spraying the nuggets

How to Make this

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1. Pat 1 lb boneless skinless chicken breasts or thighs dry and cut into 1 in bite size pieces, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

2. In a shallow bowl mix 3 tablespoons cornstarch, 1/2 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1 teaspoon Italian seasoning.

3. Put 1 cup plain panko breadcrumbs in a second shallow bowl and in a third bowl whisk together 2 large eggs with 2 tablespoons milk or buttermilk if you got it.

4. Working one piece at a time, dredge the chicken first in the flour and cornstarch mix, shake off excess, dunk in the egg wash, then press into the panko so each piece is well coated.

5. Place coated nuggets on a plate or baking sheet while you preheat the air fryer to 400 degrees F for 3 to 5 minutes.

6. Lightly spray the air fryer basket with cooking spray or brush with a little neutral oil, then arrange nuggets in a single layer with space between them so air can circulate. Dont overcrowd; you may need to cook in batches.

7. Spray the tops of the nuggets lightly with cooking spray or spritz with the neutral oil, this helps them get golden and extra crispy.

8. Cook at 400 degrees F for about 8 to 10 minutes, flipping or shaking the basket halfway through, until the exterior is deep golden and an instant read thermometer reads 165 degrees F in the center.

9. Let the nuggets rest for 2 minutes before serving so juices redistribute, then serve with your favorite dipping sauces.

10. Tips and hacks: use buttermilk for a slightly tangier tender bite, press panko firmly so it sticks, keep pieces similar size for even cooking, and if you want super extra crisp, give them a quick 1 minute high heat finish at the end.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for trimming and cutting chicken into 1 inch pieces
2. Three shallow bowls, one for the flour/cornstarch mix, one for panko, one for the egg wash
3. Measuring cups and measuring spoons, to get spices and dry ingredients right
4. Whisk or fork, to beat the eggs and milk together
5. Tongs or a slotted spatula, for dredging and flipping without burning your fingers
6. Baking sheet or plate, to hold coated nuggets while the air fryer preheats
7. Air fryer with basket, preheats to 400 F and crisps them up
8. Pastry brush or cooking spray, to oil the basket and spritz the tops for extra crunch
9. Instant read meat thermometer, to make sure each nugget hits 165 F before serving

FAQ

Q: How long and what temp do I air fry these? A: Preheat the air fryer to 400°F. Cook the nuggets in a single layer about 8 to 10 minutes, flipping or shaking the basket once at the halfway point. Theyre done when an instant read thermometer hits 165°F. Dont overcrowd the basket or theyll steam instead of crisp.

Q: Why is there cornstarch and do I need the flour and panko too? A: Cornstarch helps dry the surface so the flour and panko stick and get extra crunchy. The flour gives body, the egg wash binds, and the panko gives the crunch. If youre rushed, flour then panko still works but the cornstarch step really boosts crispiness.

Q: Can I use thighs instead of breasts? A: Yes. Thighs stay juicier and are more forgiving, just cut them to even 1 inch pieces so they cook evenly. They might need a minute or two more, so check for 165°F.

Q: Can I make these ahead or freeze them? A: Absolutely. For best results freeze the breaded nuggets on a tray until solid then transfer to a freezer bag. Cook from frozen at 400°F and add about 3 to 5 minutes, check temp. You can also bread them a day ahead and keep refrigerated.

Q: Do I have to use cooking spray or oil? A: A light spray of oil on the crumbs helps browning and crisping in the air fryer. If you dont have spray, toss crumbs lightly with the 2 tablespoons oil before coating. Dont soak the nuggets in oil, just a light coating.

Q: Any quick tips to get extra crisp and to keep breading from falling off? A: Press the panko onto the chicken so it really sticks, let breaded nuggets rest 5 minutes before cooking so the coating sets, preheat the air fryer and give each piece some space, and spray lightly with oil right before cooking. Also avoid over wet marinades or the breading wont cling.

Crispy Air Fryer Chicken Nuggets Recipe Substitutions and Variations

Cornstarch: swap with arrowroot or tapioca starch for the same light, crispy coating. Use the same amount; if you try potato starch, add it at the end of the breading step so it doesn’t get gummy.
All purpose flour: use a 1:1 gluten free flour blend or rice flour for extra crispness. Whole wheat pastry flour works too but will taste nuttier and brown faster.
Panko breadcrumbs: crush cornflakes, crushed pretzels, or regular breadcrumbs (add a little oil) to mimic panko’s crunch. Cornflakes give a light, airy crunch; pretzels add salty bite.
Eggs / milk wash: use 3 tablespoons aquafaba for 2 eggs, or a flax “egg” (1 tbsp ground flax + 3 tbsp water). For buttermilk substitute, stir 1 tbsp lemon juice or vinegar into 1 cup milk and wait 5 minutes.

Pro Tips

1) If you got time, toss the pieces in buttermilk for 20 to 30 minutes before coating. It makes the meat way more tender and a little tangy, and thighs will stay juicier if you do this. If you dont have buttermilk, no big deal, just pat the chicken super dry.

2) Make the dry mix count and press the panko on good so it sticks. A light dusting of cornstarch first helps the egg and crumbs cling, and after you coat them let the nuggets sit on a rack for 5 to 10 minutes so the crust sets up and wont fall off during cooking.

3) Dont overcrowd the fryer, and preheat it so the crust sears right away. Spray or lightly oil both the basket and the top of the nuggets, flip or shake once, then if you want extra crisp give them one quick high heat burst at the end. Always check an internal temp of 165 degrees F so you dont overcook.

4) Let them rest a couple minutes before you dig in, that keeps them juicier. And if you reheat leftovers, use the air fryer again for a few minutes to bring back the crunch instead of the microwave.

Crispy Air Fryer Chicken Nuggets Recipe

Recipe by James Level

0.0 from 0 votes

I finally perfected my Air Fryer Chicken Nugget Recipes with one pantry trick that makes them fast, healthier, and foolproof.

Servings

servings

Calories

459

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for trimming and cutting chicken into 1 inch pieces
2. Three shallow bowls, one for the flour/cornstarch mix, one for panko, one for the egg wash
3. Measuring cups and measuring spoons, to get spices and dry ingredients right
4. Whisk or fork, to beat the eggs and milk together
5. Tongs or a slotted spatula, for dredging and flipping without burning your fingers
6. Baking sheet or plate, to hold coated nuggets while the air fryer preheats
7. Air fryer with basket, preheats to 400 F and crisps them up
8. Pastry brush or cooking spray, to oil the basket and spritz the tops for extra crunch
9. Instant read meat thermometer, to make sure each nugget hits 165 F before serving

Ingredients

1 lb boneless skinless chicken breasts or thighs, cut into 1 in bite size pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
3 tablespoons cornstarch
1/2 cup all purpose flour
1 cup panko breadcrumbs, plain
2 large eggs
2 tablespoons milk or buttermilk, use buttermilk if you got it
Cooking spray or 2 tablespoons neutral oil for spraying the nuggets

Directions

Pat 1 lb boneless skinless chicken breasts or thighs dry and cut into 1 in bite size pieces, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
In a shallow bowl mix 3 tablespoons cornstarch, 1/2 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1 teaspoon Italian seasoning.
Put 1 cup plain panko breadcrumbs in a second shallow bowl and in a third bowl whisk together 2 large eggs with 2 tablespoons milk or buttermilk if you got it.
Working one piece at a time, dredge the chicken first in the flour and cornstarch mix, shake off excess, dunk in the egg wash, then press into the panko so each piece is well coated.
Place coated nuggets on a plate or baking sheet while you preheat the air fryer to 400 degrees F for 3 to 5 minutes.
Lightly spray the air fryer basket with cooking spray or brush with a little neutral oil, then arrange nuggets in a single layer with space between them so air can circulate. Dont overcrowd; you may need to cook in batches.
Spray the tops of the nuggets lightly with cooking spray or spritz with the neutral oil, this helps them get golden and extra crispy.
Cook at 400 degrees F for about 8 to 10 minutes, flipping or shaking the basket halfway through, until the exterior is deep golden and an instant read thermometer reads 165 degrees F in the center.
Let the nuggets rest for 2 minutes before serving so juices redistribute, then serve with your favorite dipping sauces.
Tips and hacks: use buttermilk for a slightly tangier tender bite, press panko firmly so it sticks, keep pieces similar size for even cooking, and if you want super extra crisp, give them a quick 1 minute high heat finish at the end.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 199g
Total number of serves: 4
Calories: 459kcal
Fat: 14.6g
Saturated Fat: 1.8g
Trans Fat: 0g
Polyunsaturated: 2g
Monounsaturated: 5g
Cholesterol: 189mg
Sodium: 498mg
Potassium: 386mg
Carbohydrates: 36.6g
Fiber: 1.1g
Sugar: 1g
Protein: 43.2g
Vitamin A: 200IU
Vitamin C: 0.5mg
Calcium: 40.5mg
Iron: 1.65mg

Crispy Air Fryer Chicken Nuggets Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crispy Air Fryer Chicken Nuggets Recipe Substitutions and Variations

Pro Tips