Simplified Air Fryer Chicken Nuggets for Busy Days
These Air Fryer Chicken Nuggets are my go-to for a quick and healthy meal. They’re done in under 20 minutes, with almost no oil, and turn out crispy on the outside, tender and juicy on the inside—plus, they’re perfectly seasoned. I simplified the breading process to make it as easy as possible without losing that crunch!
When my kids were younger, frozen chicken nuggets were an easy meal or snack, especially on busy days. But finding healthy store-bought options was a challenge, so I decided to make my own. Now, dipped into your favorite sauce, these homemade nuggets will likely become a hit for both kids and adults.
What Makes These Nuggets Stand Out
I use a simple breading technique: tossing the chicken in a thin batter before dredging it in seasoned parmesan breadcrumbs. It’s quick, effective, and results in a flavorful, crispy coating.
Here’s what a few readers had to say:
- Fidget: “These were so easy and tasty. Only took 8 minutes to cook. Thanks for the recipe!”
- Bridget: “I ran out of Panko after 1 cup, so I used plain breadcrumbs for the rest. These were so good! We had them with CFA sauce—they tasted similar to CFA nuggets.”
- Becky: “This recipe turned out great! Make sure to check your specific air fryer instructions. Mine needed 13 minutes at 390°F, and they came out perfect.”
Ingredients Breakdown
- Chicken: I prefer boneless, skinless thighs because they stay moist, juicy, and are hard to overcook.
- Panko Breadcrumbs: These Japanese-style breadcrumbs add a superior crunch.
- Egg: Helps the breading stick.
- All-Purpose Flour: Just a little thickens the batter and keeps the coating in place.
- Seasoning: I went with salt, pepper, red pepper flakes, and dried parsley. Feel free to experiment with your favorite spices like garlic powder, Cajun seasoning, paprika, or chili powder.
- Parmesan Cheese: Adds a nutty, umami flavor that takes these nuggets to the next level.
How I Make Them
Here’s a quick overview:
- Cut boneless chicken thighs into 1-inch chunks.
- Toss them in beaten egg, salt, and pepper.
- Add a tablespoon of flour and mix well.
- Prepare the breadcrumb mixture with panko, parmesan, parsley, and red pepper flakes.
- Coat each piece of chicken thoroughly.
- Cook in the air fryer at 400°F for 5 minutes, flip, and cook for another 5 minutes.
How to Serve
I like pairing these nuggets with Chick-fil-A Sauce, ranch, marinara, garlic parmesan sauce, or even barbecue sauce. They work as a snack, lunch, or a quick dinner in under 30 minutes.
Freezing and Reheating Tips
Want to meal prep? Make a big batch, cool them, and freeze for up to 2 months.
- Microwave: A quick reheat works, but the coating won’t stay crispy.
- Air Fryer (preferred): Reheat at 380°F until warm and crispy again.
Helpful Tips
- Press the coating firmly onto the chicken to ensure it sticks.
- If you’re out of panko, regular breadcrumbs will do, but they won’t give you the same crunch.
- For a gluten-free option, swap the flour and breadcrumbs for gluten-free versions.
- Always preheat the air fryer for even cooking.
- Don’t overcrowd the basket—cook in batches for the crispiest nuggets.
Air Fryer Chicken Nuggets
Equipment
- Air Fryer
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs or breasts
- 1 large egg lightly beaten
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon all purpose flour
Breading
- 1 ½ cups Panko breadcrumbs
- ½ cup grated parmesan
- 2 pinches red pepper flakes optional
- 2 pinches dried parsley optional
Instructions
- Trim excess fat from chicken thighs and then cut into 1-inch pieces.
- Mix chicken along with lightly beaten egg, salt and pepper together in a medium bowl, until well combined.
- Sprinkle all purpose flour on top and toss around to coat the chicken and keep aside.
- In a shallow bowl, stir together panko, parmesan, red pepper flakes and parsley (if using).
- Optional step – If you’re using pre-shredded coarse parmesan, I like to briefly grind it for a few seconds before coating your chicken nuggets, for a more uniform coating.
- Working with one chicken piece at a time, dredge into the panko-parmesan mixture, turning and pressing on all sides to coat evenly and place on a large plate.
- Pre heat air fryer to 400°F. Place half the chicken nuggets into the air fryer basket, spacing evenly and spray a generous coating of non-stick cooking spray. Cook for 5 minutes.
- Open the basket, flip the nuggets, spray again with cooking spray and finish cooking for 2 to 3 minutes or cooked through.
- Transfer chicken nuggets to a plate and repeat the process with the remaining nuggets.
- Serve hot with ranch dressing, ketchup, marinara or your favorite barbecue sauce.
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
