Homemade Air Fryer Chicken Nuggets

Homemade Air Fryer Chicken Nuggets

Compared to deep-fried or store-bought varieties, these are far healthier because they are crispy, tender, well-seasoned, and produced with natural ingredients.

Group 1:

  1. 1 pound of skinless, boneless chicken thigh
  2. 1 large, gently beaten egg
  3. One tablespoon all-purpose flour
  4. 1/4 tbs salt
  5. 1/4 tbs black paper

Group 2:

  1. one and a half cups Panko breadcrumbs
  2. one and a half cups grated Parmesan cheese
  3. two optional pinches of red pepper flakes
  4. two optional pinches of dried parsley


  1. After trimming the chicken of any excess fat, chop it into 1-inch pieces. In medium bowl, mix chicken, softly beaten egg, salt, and pepper until thoroughly blended.
  2. To coat the chicken, sprinkle it with all-purpose flour, stir, and set it aside.
  3. Combine panko, parmesan, red pepper flakes, and pasrley (if desired) in a small bowl.
  4. One chicken piece at a time, dredge it in the panko-parm mixture, flip it, press it on both sides to coat it evenly, and then transfer it to a dish (making sure to coat the chicken well with breadcrumbs).
  5. For eight minutes, preheat the air fryer to 400°F. After evenly spacing out half of the chicken nuggets in the air fryer basket, generously cover the food with nonstick cooking spray.
  6. Cook until cooked through, turning halfway through. Then, mist with nonstick cooking spray and continue frying.
  7. After transferring the chicken nuggets, proceed with the remaining batch.
  8. Serve hot with your preferred barbecue sauce, marinara, ketchup, or ranch dressing.


  • Using a skinless, boneless chicken breast After chopping a one-pound chicken breast into ½-inch strips, divide each strip into two to three nuggets.
  • Dredge well: To help the bread crumb mixture stick and provide a thicker coating, push it firmly on both sides of the chicken nuggets using your hands or tongs.
  • Avoid packing the air fryer basket too full; instead, arrange the chicken nuggets in a single layer with some room for air to flow, which aids in the nuggets’ crisping. A crispy chicken nugget will not result from
  • overcrowding.Use gluten-free flour and Panko bread crumbs to make it gluten-free.
  • Panko breadcrumbs: You can substitute regular bread crumbs for panko if you don’t have any; but, the nuggets won’t get as crispy.
  • Parmesan – It is strongly advised to use finely shredded parmesan cheese. If you’re using already-shredded, really coarse cheese, pulse it briefly in a small food processor or dry grinder.


Serving: 1 Serving | Calories: 317kcal | Carbohydrates: 13g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 196mg | Sodium: 675mg | Fiber: 1g | Sugar: 1g

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