Tender bite-sized pieces of chicken are coated in savory, crispy, crunchy breadcrumbs and air fried to perfection. Simple and easy to make, these nuggets are perfectly tender with the most delicious crispy coating!
What’s in Homemade Air Fryer Chicken Nuggets?
Crispy and tender, these air fryer chicken nuggets are quite simply the best! Coated in seasoned breadcrumbs and so quick and easy to make, they are the perfect appetizer!
- Chicken: I love to use boneless, skinless chicken breasts for this recipe, but thighs will also work.
- Flour: Helps create a batter so that the seasonings stick to the chicken nuggets.
- Milk: Helps create a batter so that the seasonings stick to the chicken nuggets. I like to use whole milk or buttermilk for a bit of tang, but you could use any milk you have on hand, including plant-based milk!
- Seasonings: Salt, pepper, and paprika season the nuggets. You could use smoked paprika for a smokier taste or hot paprika for spicier nuggets.
- Breadcrumbs: I used traditional plain breadcrumbs for my nuggets. I also tried Panko breadcrumbs, and they worked too! They have a different texture, and I liked the plain breadcrumb texture better.
- Oil: I like to use olive oil to help my nuggets crisp up in the air fryer, but you could use vegetable oil instead. Cooking oil spray also works well here.
Pro Tip: For gluten-free nuggets, swap the flour for gluten-free flour and the breadcrumbs for gluten-free breadcrumbs!
Spicy Chicken Nuggets in the Air Fryer
These nuggets are so delicious just as they are. If you’ve got adventurous eaters, you can try making spicy nuggets. Add a few dashes of hot sauce or chili powder to the milk and seasonings mixture. To go the extra mile, toss the cooked nuggets in Buffalo sauce for my take on boneless wings!
Hands down, chicken breast is the best cut to use for these nuggets. They stay perfectly juicy and tender. Thighs will take longer to cook, so you run the risk of undercooked chicken or a burnt coating. If you have them, chicken tenders will also work well for this recipe
These nuggets take just about 15 minutes to cook in the air fryer! They make a great last-minute snack for hungry kiddos!
I like to set my air fryer to 380°F. This ensures the nuggets get nice and crispy but don’t burn!
These chicken nuggets are best served as soon as they are made, but you can bread them a few hours ahead of time and keep them covered in the fridge. Any leftovers will keep well for up to 3 days.
How to Store and Reheat Chicken Nuggets in an Air Fryer
Store leftover air fryer chicken nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3 minutes, until warmed through.
How to Freeze Air Fryer Homemade Chicken Nuggets
Freeze air fryer chicken nuggets in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen at 250°F for 5-6 minutes, until warmed through.
What to Serve with Easy Air Fryer Chicken Nuggets
These air fryer chicken nuggets are great to serve as an appetizer with your favorite dips (don’t forget the chick-fil-a-sauce), or as a main with your favorite veggie and potato sides. Try them dipped in fry sauce, homemade ranch, Buffalo sauce, or sweet and sour sauce. Serve them with a side of baked sweet potato fries, shoestring fries, or my personal favorite, bacon cheese fries. Whip up some air fryer broccoli for a complete meal!
Recipe
Air Fryer Chicken Nuggets Recipe
Prep: 10 minutes
Cook: 14 minutes
Total: 24 minutes
Crispy and tender, these air fryer chicken nuggets are quite simply the best! Coated in seasoned breadcrumbs and so quick and easy to make, they are the perfect appetizer!
Instructions
For the Breadcrumbs
Depending on the size of the bread, you can make your own bread crumbs from about four slices of bread. Place bread in the basket, and set time for about 5-7 minutes at 350°F, flipping over halfway. The air fryer makes the bread very crisp! I put my bread into the food processor, and in just about 30 seconds, I had perfect, fresh breadcrumbs. (Four slices equaled one cup almost exactly.)
For the Chicken Nuggets
Using a pastry brush, brush half of the oil onto the basket of your air fryer. This will keep the batter from sticking to the basket as it cooks. Set the basket aside.
2 tablespoons olive oil
Set out 3 small bowls. Add ½ cup of flour to one bowl. In a second bowl, whisk together the remaining ½ cup flour, milk, and seasonings. Fill the third bowl with the breadcrumbs. Place the bowls next to each other for easy dipping.
1 cup all-purpose, ½ cup milk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, 1 cup breadcrumbs
Dip each piece of chicken into the flour.
1 pound boneless, skinless chicken breasts
From the flour mixture, move the nugget to the milk/seasonings mixture and toss to coat.
Finally, coat each piece with breadcrumbs and place it into the oiled air fryer basket without stacking.
Repeat coating for each piece, until all are covered and in the basket (note: don’t crowd the basket. You may need to air fry in batches).
Brush the nuggets with the remaining oil. Select chicken, make sure the temperature is 380°F, and cook on each side for 7 minutes. If you prefer extra crispy, you can cook an additional minute on each side.
Serve Immediately.
Becky’s tips
- I also tried panko crumbs, and they worked too! They have a different texture, and I liked the breadcrumb texture better. You can also add hot sauce or chili powder to the milk and seasonings mixture if you want a spicier chicken nugget.
- If in a hurry, and you aren’t concerned with how “Pretty” the nuggets look, you can pour the flour over the chicken pieces in a larger bowl and toss until they are covered. It saves a step, but I wanted to make sure all of my pieces were evenly covered.
Storage: Store air fryer chicken nuggets in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 0.25pound Calories: 431kcal (22%) Carbohydrates: 45g (15%) Protein: 32g (64%) Fat: 13g (20%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0.01g Cholesterol: 76mg (25%) Sodium: 923mg (40%) Potassium: 561mg (16%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 208IU (4%) Vitamin C: 1mg (1%) Calcium: 99mg (10%) Iron: 3mg (17%)
