American
Air Fryer Chicken Nuggets
Chicken breast pieces coated in seasoned breadcrumbs and air-fried until the center reaches 165°F. No pot of oil.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- 165°F in the thickest nugget is the number that matters.
- A light spray of oil is what browns the crumbs.
- One layer. A piled basket steams.
- They take about 12 minutes once the basket is hot.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the air fryer to 400°F. Cut the chicken into nugget-size pieces and toss with 1/2 tsp salt.
- 2
Set up three bowls: the flour; the egg beaten with the water; and the panko mixed with paprika, garlic powder, and 1/4 tsp salt.
- 3
Coat each piece in flour, then egg, then panko. Spray both sides lightly with oil.
- 4
Air fry in a single layer for 10 to 12 minutes, flipping halfway, until the coating is golden and the center of the thickest piece reaches 165°F. Cook a second batch if they do not fit.
- 5
Rest 2 minutes and serve with the dip you actually like.
Pro tips
- Dry the chicken first. Wet chicken makes the coating slide off.
- Do not stack them to save a batch. The bottoms stay pale.
- Thigh meat works and stays juicier, still to 165°F.
Easy substitutions
- panko
- crushed cornflakes
- paprika
- a pinch of cayenne
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Air fry at 370°F for 4 to 5 minutes, until hot. A microwave softens the crust.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 14 g
- Fiber
- 1 g
Budget friendly · Air Fryer · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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