My air fryer chicken nuggets are tender, juicy, and crispy as can be! I never buy frozen nuggets anymore because these ones are just so easy to make and way healthier, too. Using my air fryer lets me skip out on all that extra oil, and my kids never notice the difference. These nuggets are just as good as their favorite fast-food ones, but I can feel good knowing exactly what’s in them… and that they’re super quick and easy to make, too!
Air Fryer Chicken Nuggets Recipe
My kids are still in that phase where their favorite food is chicken nuggets, but it can be such a hassle to make them from scratch (and frying is so messy!). These air fryer chicken nuggets are my healthier– and just as crispy!– alternative to deep-fried nuggets. Made with wholesome chicken breasts, breadcrumbs, and a little seasoning, they are so simple to make and ready in less than 30 minutes.
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How to Store and Reheat
Store leftover air fryer chicken nuggets in an airtight container in the fridge for 3-4 days. To reheat, just pop the nuggets back in the air fryer at 400°F for 4-5 minutes.
How to Freeze
Let the cooked chicken nuggets totally cool to room temperature. Then, toss them into an airtight freezer-safe container. Date, label, and freeze for up to 3 months. Allow the nuggets to defrost in the fridge for a few hours prior to reheating.
Notes and Tips
- I also tried Panko crumbs, and they worked too! They have a different texture, and I liked the breadcrumb texture better.
- You can 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.
Air Fryer Chicken Nuggets Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup all-purpose flour divided
- ½ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground paprika
- 1 cup breadcrumbs (or make your own– see below!)
- 1 pound boneless, skinless chicken breasts cut into 2×2-inch pieces
Equipment
- Air Fryer
Instructions
For Homemade Breadcrumbs (Optional)
- 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! Pace the crisp bread into the food processor and pulse into fine crumbs form.
For the Chicken Nuggets
- To prepare the basket: Using a pastry brush, brush oil onto the basket. (I used olive oil, but I am sure vegetable oil works just as well. This will keep the batter from sticking to the basket as it cooks.) Set the basket aside.2 tablespoons olive oil
- In a small to medium bowl, whisk together ½ cup of flour, plus all of the milk and seasonings. Using two other bowls, one filled with the other ½ cup flour, and the other with the breadcrumbs, place the bowls next to each other for easy dipping.1 cup all-purpose flour, ½ cup milk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, 1 cup breadcrumbs
- Dip each piece of chicken, starting with the flour, then once coated, dip into milk/seasonings mixture, then coat each piece with bread crumbs. Place each piece into the oiled basket, without stacking. Repeat coating for each piece, until all are covered and in basket.1 pound boneless, skinless chicken breasts
- Select chicken, make sure the temperature is 380°F. Cook on each side for 7 minutes. If you prefer extra crispy, you can cook an additional minute on each side.
Notes
How to Air Fry Chicken Nuggets Step by Step
Make the Breadcrumbs: Depending on the size of the bread, you can make your own bread crumbs from about 4 slices of bread. Place the bread in your air fryer basket, and set the time for about 5-7 minutes at 350°F, flipping over halfway. The air fryer makes the bread very crisp! Pace the crisp bread into the food processor and pulse into fine crumbs form.
Prep the Dredging Station: Using a pastry brush, brush 2 tablespoons of olive oil onto the basket. Set the basket aside. In a small to medium bowl, whisk together ½ cup of all-purpose flour, plus ½ of cup milk, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground paprika. Using two other bowls, one filled with the other ½ cup of flour, and the other with 1 cup of breadcrumbs, place the bowls next to each other for easy dipping.
Dredge the Nuggets: Dip 1 pound of boneless, skinless chicken breasts cut into 2×2-inch pieces, starting with the flour, then dipping into the milk/seasonings mixture, then coating each piece with breadcrumbs. Place each piece into the oiled basket, without stacking. Repeat coating for each piece, until all are covered and in the basket.
Cook the Nuggets: Select chicken, and make sure the temperature is 380°F. Cook on each side for 7 minutes. If you prefer extra crispy, you can cook an additional minute on each side.
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