These homemade air fryer chicken nuggets are golden, juicy, ready in 15 minutes, and made with real chicken! Perfect as a healthy easy dinner served with a sauce or over salads.
There’s something so satisfying about a crunchy chicken nugget, no matter what your age. Here’s a recipe I developed as a quick way to get that cozy feeling as an easy weeknight dinner: air fryer chicken nuggets!
This method is SO quick and easy: I adapted it from my baked chicken nuggets and this way is even simpler! There’s no egg, no messy breading: just a toss with panko and seasonings before you throw it in. I love these in chicken rice bowls or tossed over a Caesar salad, and my kids love them with honey mustard!
Why You’ll Love This Recipe
- An easy healthy dinner: It’s so fast and easy to make these nuggets, and they’re a healthy dinner made with real whole food ingredients
- No breading stations, no egg, no mess: The panko gets tossed right in the bowl with everything else
- Made with real chicken breast: No fillers or weird ingredients like the frozen kind
- Adult and kid-approved: My kids love them with with a sauce and I love them on a salad
5 Star Reader Review
“I made these chicken nuggets and I love them! Such an easy recipe and took so little time. I did have to cook the nuggets in two batches. These will be great over salads, sides for carby meals, or just with a dipping sauce. I actually might not make your baked nuggets as often because this recipe is so easy!” -Tanvee
Ingredients You’ll Need
Here’s what you’ll need, or you can jump to the recipe below to get started:
- Chicken: For the best nuggets, I like using real chicken breast (versus whatever is in the frozen kind)!
- The spice blend: Smoked paprika, cumin, onion powder, and garlic powder are my signature savory move: it makes the perfect seasoning that’s just flavorful enough!
- Cornstarch: A small amount helps the panko stick and makes a crispy exterior (I have not tried it, but you can likely substitute arrowroot powder for similar results)
- Panko breadcrumbs: Either regular or gluten-free works. You toss them in and then leave the excess behind in the bowl.
- Olive oil: You’ll use just enough to get everything to crisp up.
Air Fryer Options
I cook with this large-basket air fryer (at least 6.5 qt capacity), which fits the chicken in this recipe in a single layer. You can also use a full-size oven with air fryer function: if so, you can make a double batch!
How to Make Air Fryer Chicken Nuggets
This most important thing about this recipe is for the crispiest results, cook in two batches rather than overcrowding the basket. However, a lot of times I cook in one batch for the quickest result. They just get slightly softer as they sit: and that’s ok! Here’s what to do:
Step 1: Cut the chicken. Slice each breast into roughly 1½-inch pieces.
Step 2: Toss with seasoning. In a large bowl, toss the chicken with olive oil, cornstarch, all the spices, and salt.
Step 3: Add the panko. Stir in the panko breadcrumbs. Some will remain in the bowl after you take out the pieces.
Step 4: Air fry. Place the nuggets in a single layer in the air fryer basket. Cook at 400°F for 9 to 10 minutes, until golden brown with an internal temperature of at least 165°F. Tip: For the crispiest results, cook in two batches rather than overcrowding the basket!
Step 5: Rest before serving. Allow the nuggets to cool in the air fryer for 3 minutes before digging in.
Tips for the Best AF Nuggets
Cook in batches for the crispiest result. I said it already, but I like cooking in one batch and I don’t mind that they get a little soft. But you can do two batches to get them extra crispy.
Embrace the ease. Again these get a little softer as they sit — and that’s okay. You’re trading peak crispiness for the massive convenience of homemade nuggets from whole chicken in under 15 minutes.
Check your air fryer model. Times can vary slightly depending on your machine. Basket-style air fryers and oven-style air fryers behave a bit differently. Start checking at 9 minutes.
What To Serve Alongside
As I mentioned, I love these nuggets in a bowl meal or over a salad, and my kids love them as dinner with some carrot sticks! Here are some great ways to serve these nuggets:
- Dipping sauces: Try them with honey mustard, garlic aioli, spicy mayo, comeback sauce, or yum yum sauce
- Veggies: Add baked fries, roasted broccoli, Greek fries, or even carrot sticks and ranch dip.
- Bowl meals: Add to chicken rice bowl or farro bowls.
- Salads: Try tossed over a butter lettuce salad, Caesar salad, or big grilled chicken salad
Variations and Substitutions
Gluten-free: Swap in certified gluten-free panko.
Vegetarian / vegan: If you’re also cooking for plant-based diets, try my veggie nuggets alongside.
No air fryer? I have a similar recipe that you can bake at 425°F for about 18–20 minutes, flipping halfway. See my homemade chicken nuggets post.
Storage and Reheating
Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the air fryer for 3–4 minutes at 375°F — they’ll crisp back up nicely. Avoid the microwave if you can; it’ll make them rubbery.
Dietary Notes
This recipe is dairy free and Mediterranean diet friendly as written, and gluten-free when made with gluten-free panko. If you’re looking for a plant-based nugget, check out my veggie nuggets.
Easy Air Fryer Chicken Nuggets
Pin RecipeThese homemade air fryer chicken nuggets are golden, juicy, ready in 15 minutes, and made with real chicken! Perfect as a healthy easy dinner served with a sauce or over salads.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Dinner, fast dinner
- Method: air fryer
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet
Ingredients
- 1½ pounds chicken breasts
- 1 tablespoon olive oil
- ½ tablespoon smoked paprika
- ½ tablespoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ tablespoon cornstarch
- 1 teaspoon kosher salt
- ½ cup panko breadcrumbs (gluten-free or regular)
Instructions
- Cut each breast into 1½ inch pieces.
- In a large bowl, gently toss the chicken pieces with the olive oil, cornstarch, spices and kosher salt. Then stir in the panko until evenly coated: some will remain in the bowl which you don’t need to use.
- Place each piece of chicken in a single layer in the air fryer basket (leave behind the extra panko in the bowl). Important: Cook the chicken in 2 batches for the crispiest result, or one batch for the fastest result that can get a little softer as they sit.
- Air fry at 400°F for 9 to 10 minutes, until golden brown and cooked through, until golden brown and at least 165°F, shaking once at 5 minutes. Allow to cool in the air fryer for 3 minutes before serving. (The one batch version can get softer as they sit but I personally feel like it is worth it for the ease of this recipe and using real chicken.) Store leftovers refrigerated for 3 days; reheat in the air fryer.
More Air Fryer Recipes To Try
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