I just made Nuggets In Air Fryer that are shockingly crispy and perfectly seasoned so you’ll forget frozen ones exist.
I’m obsessed with these Crispy Air Fryer Chicken Nuggets because they actually taste like something worth stealing from my kid’s plate. The crust hits salty, garlicky, and impossibly crunchy thanks to panko breadcrumbs and garlic powder.
Nuggets In Air Fryer that stay juicy inside? Yes.
I love how they snap when you bite, not limp or greasy. And the seasoning actually matters here, none of that bland frozen vibe.
I keep telling people this is an Air Fryer Chicken Nugget Recipes win for busy nights, simple enough to make again and again, and totally addictive. My mouth waters every time.
Ingredients
- Boneless chicken: the juicy protein that’s the whole point here.
- Kosher salt: brings basic seasoning, makes everything taste right.
- Black pepper: a little bite, keeps it from tasting flat.
- Garlic powder: adds cozy garlicky flavor without fresh garlic fuss.
- Onion powder: subtle savory boost, like background applause.
- Sweet paprika: mild smokiness and color, looks and tastes nice.
- Smoked paprika: Basically smoky depth, optional but worth it.
- Dried parsley: a hint of herbiness, not overpowering.
- All-purpose flour: helps the coating stick and gives light structure.
- Cornstarch: makes the crust extra crisp, trust me on this.
- Beaten eggs: they glue the crumbs on, essential binder.
- Milk or buttermilk: thins the egg and adds slight tang.
- Panko breadcrumbs: major crunch factor, airy and crisp.
- Parmesan cheese: Plus salty umami, small addition, big flavor.
- Neutral oil: helps crumbs brown nicely, keeps them from drying.
- Cooking spray: for crisp results without drowning in oil.
Ingredient Quantities
- 1.5 pounds boneless skinless chicken breasts, cut into 1 to 1.5 inch nugget pieces
- 1 teaspoon kosher salt, plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika (optional but tasty)
- 1/2 teaspoon dried parsley or Italian seasoning
- 1/3 cup all purpose flour
- 1/4 cup cornstarch (helps extra crispiness)
- 2 large eggs, beaten
- 2 tablespoons milk or buttermilk
- 1.5 cups panko breadcrumbs
- 2 tablespoons grated Parmesan cheese (optional, for flavor)
- 2 tablespoons neutral oil (vegetable or canola) to toss with crumbs or spray
- Cooking spray or additional oil for brushing the nuggets before air frying
How to Make this
1. Pat the chicken pieces dry with paper towels, then season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. In a shallow bowl mix 1/3 cup flour and 1/4 cup cornstarch with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried parsley or Italian seasoning.
3. In a second bowl beat 2 large eggs with 2 tablespoons milk or buttermilk until smooth.
4. In a third bowl combine
1.5 cups panko breadcrumbs with 2 tablespoons grated Parmesan cheese (if using) and toss with 2 tablespoons neutral oil so the crumbs brown and crisp in the air fryer.
5. Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg wash, then press into the panko mixture to coat well. Work in batches so the coating stays dry and sticks.
6. Place coated nuggets on a wire rack or baking sheet and let rest 5 minutes so the coating firms up; this helps them not fall off while cooking.
7. Preheat your air fryer to 400°F for about 3 to 5 minutes. Lightly spray or brush the air fryer basket and the tops of the nuggets with cooking spray or oil.
8. Arrange nuggets in a single layer in the basket with minimal crowding. Air fry at 400°F for 9 to 12 minutes, flipping once halfway through, until the coating is golden and an instant read thermometer reads 165°F in the thickest piece.
9. Transfer nuggets to a plate lined with paper towels for a minute to soak excess oil, then season with a pinch of extra kosher salt if needed.
10. Serve hot with your favorite dipping sauces. Leftovers reheat great in the air fryer for 3 to 4 minutes at 375°F to bring back crispiness.
Equipment Needed
1. Paper towels
2. 3 shallow bowls or pie pans (for flour mix, egg wash, and panko)
3. Measuring cups and spoons
4. Whisk or fork (for beating eggs)
5. Tongs or a fork set (for dredging and flipping)
6. Baking sheet with a wire rack (to rest coated nuggets)
7. Air fryer (with basket)
8. Instant-read thermometer
9. Pastry brush or cooking spray bottle and a small bowl for oil
FAQ
Crispy Air Fryer Chicken Nuggets Recipe Substitutions and Variations
- All purpose flour: try 1 to 1 swap with gluten free 1-to-1 flour blend for GF nuggets, or use almond flour for a low carb version (will brown faster so watch them).
- Cornstarch: use arrowroot powder in equal amount for that same extra crisp, or replace with extra flour if you dont have starch on hand.
- Eggs (beaten): swap with 2 “flax eggs” made from 2 tbsp ground flax + 6 tbsp water (mix and let sit), or use 1/2 cup aquafaba for an eggless binder.
- Panko breadcrumbs: substitute crushed cornflakes or crushed salty crackers for extra crunch, or use gluten free panko if you need GF, or finely crushed pretzels for a fun salty twist.
Pro Tips
1) Let the pieces sit at room temp for 10 to 15 minutes before you coat and cook them. Cold chicken shocks the oil in the crumbs so the coating can fall off, plus it cooks more evenly.
2) Press the panko on good and don’t be shy about a second light dip in the egg and another roll if a piece looks thinly coated. The extra layer helps the crumbs stay on during flipping, but don’t overload or it will be gummy inside.
3) Toss the panko with a little oil and a pinch more salt, then spread them out on a flat plate so each nugget gets good contact. The oil browns the crumbs in the air fryer and makes them crisp without deep frying.
4) Use an instant read thermometer and pull the thickest piece at 165 F. If the crust is golden but not quite there, lower the temp to 375 F and cook a couple more minutes so the inside hits temp without burning the outside.
Crispy Air Fryer Chicken Nuggets Recipe
I just made Nuggets In Air Fryer that are shockingly crispy and perfectly seasoned so you'll forget frozen ones exist.
6
servings
330
kcal
Equipment: 1. Paper towels
2. 3 shallow bowls or pie pans (for flour mix, egg wash, and panko)
3. Measuring cups and spoons
4. Whisk or fork (for beating eggs)
5. Tongs or a fork set (for dredging and flipping)
6. Baking sheet with a wire rack (to rest coated nuggets)
7. Air fryer (with basket)
8. Instant-read thermometer
9. Pastry brush or cooking spray bottle and a small bowl for oil
Ingredients
-
1.5 pounds boneless skinless chicken breasts, cut into 1 to 1.5 inch nugget pieces
-
1 teaspoon kosher salt, plus extra to taste
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon sweet paprika
-
1/2 teaspoon smoked paprika (optional but tasty)
-
1/2 teaspoon dried parsley or Italian seasoning
-
1/3 cup all purpose flour
-
1/4 cup cornstarch (helps extra crispiness)
-
2 large eggs, beaten
-
2 tablespoons milk or buttermilk
-
1.5 cups panko breadcrumbs
-
2 tablespoons grated Parmesan cheese (optional, for flavor)
-
2 tablespoons neutral oil (vegetable or canola) to toss with crumbs or spray
-
Cooking spray or additional oil for brushing the nuggets before air frying
Directions
- Pat the chicken pieces dry with paper towels, then season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- In a shallow bowl mix 1/3 cup flour and 1/4 cup cornstarch with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried parsley or Italian seasoning.
- In a second bowl beat 2 large eggs with 2 tablespoons milk or buttermilk until smooth.
- In a third bowl combine
- 5 cups panko breadcrumbs with 2 tablespoons grated Parmesan cheese (if using) and toss with 2 tablespoons neutral oil so the crumbs brown and crisp in the air fryer.
- Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg wash, then press into the panko mixture to coat well. Work in batches so the coating stays dry and sticks.
- Place coated nuggets on a wire rack or baking sheet and let rest 5 minutes so the coating firms up; this helps them not fall off while cooking.
- Preheat your air fryer to 400°F for about 3 to 5 minutes. Lightly spray or brush the air fryer basket and the tops of the nuggets with cooking spray or oil.
- Arrange nuggets in a single layer in the basket with minimal crowding. Air fry at 400°F for 9 to 12 minutes, flipping once halfway through, until the coating is golden and an instant read thermometer reads 165°F in the thickest piece.
- Transfer nuggets to a plate lined with paper towels for a minute to soak excess oil, then season with a pinch of extra kosher salt if needed.
- Serve hot with your favorite dipping sauces. Leftovers reheat great in the air fryer for 3 to 4 minutes at 375°F to bring back crispiness.
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: 140g
- Total number of serves: 6
- Calories: 330kcal
- Fat: 13.5g
- Saturated Fat: 3g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 5g
- Cholesterol: 158mg
- Sodium: 550mg
- Potassium: 320mg
- Carbohydrates: 28g
- Fiber: 1.5g
- Sugar: 1.5g
- Protein: 38g
- Vitamin A: 200IU
- Vitamin C: 0.5mg
- Calcium: 40mg
- Iron: 1.2mg