Air Fryer Homemade Chicken Nuggets
Why this recipe works
- Crisp coating: Breadcrumbs form a golden crust in the circulating heat of the air fryer without deep-frying.
- Fast cooking: Small pieces of chicken breast cook through quickly, keeping the total time comfortably under 30 minutes.
- Straightforward method: The flour, egg and breadcrumb coating follows a simple breading sequence that is easy to repeat in batches.
Get the most out of this recipe
Texture tips
- For a lighter crunch: Use panko breadcrumbs instead of regular breadcrumbs for a more open, crisp coating.
- Leave space in the basket: Arrange the nuggets in a single layer so hot air can circulate around each piece; cook in batches if needed.
Common mistakes
- Overfilling the basket: Too many nuggets at once will steam the coating rather than crisp it, so keep a little space between pieces.
- Not checking the centre: Cut into a nugget if unsure; the chicken should be opaque throughout and the juices should run clear.
Make-ahead tips
- Freeze for later: Cool the cooked nuggets completely, freeze them in a single layer, then transfer to a sealed bag or container.
- Reheat in the air fryer: Reheat chilled nuggets at 190°C (375°F) until piping hot, or cook from frozen at the same temperature for a little longer.
Ingredient swaps
- Add smoky flavour: Swap sweet paprika for smoked paprika if you prefer a deeper, gently smoky seasoning.
- Gluten-free option: Use gluten-free flour and gluten-free breadcrumbs, checking that all seasonings and sauces are suitable.
Equipment you'll need
Ingredients
Instructions
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Meanwhile, set up a breading station with one bowl for the seasoned flour, one for the egg, and one for the breadcrumbs.
- In a mixing bowl, combine the plain flour, ground garlic, sweet paprika, fine sea salt, and black pepper. In a second bowl, beat the egg until smooth, then put the breadcrumbs into a third bowl.
- Cut the chicken breast into bite-sized pieces. Toss the chicken in the seasoned flour, dip into the egg, then coat well in the breadcrumbs, pressing so they adhere.
- Arrange the nuggets in a single layer in the air fryer basket, leaving a little space between pieces; cook in batches if needed. Air fry for 10 to 12 minutes, turning halfway, until golden and cooked through.
- Serve the nuggets hot with ketchup for dipping. If cooking in batches, keep the first batch warm in the air fryer at 160°C (320°F) while you finish the rest.
Recipe notes
Tips
- For the crispest coating, press the breadcrumbs onto the chicken firmly and avoid overcrowding the basket so the hot air can circulate.
- Check doneness by cutting into a nugget: the centre should be opaque and the juices should run clear.
Substitutions
- Replace Sweet paprika with Smoked paprika for a more smoky flavour.
- Replace Breadcrumbs with Panko breadcrumbs for a lighter, crunchier coating.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot; freeze in a single layer, then bag up, and reheat from frozen at 190°C (375°F) for 8 to 10 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Wheat
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