These crispy Air Fryer chicken nuggets are a lifesaver when I need a quick meal for my kids! Making homemade nuggets with fresh chicken breasts is so easy to do, and I just coat them in breadcrumbs then throw them in the Air Fryer to cook. Made with a handful of real ingredients in about 25 minutes, these are a simpler and healthier alternative to the drive-thru or frozen nuggets.
Homemade Air-fried Chicken Nuggets
My homemade chicken nuggets are a real favorite for my boys. Super juicy bites of real chicken breast always beats out the fast food options! When I don’t have the time to mess with deep-frying, I cook these breaded chicken nuggets in my Air Fryer instead. I love how crispy they get without added oil, and air-frying is way more hands-off. These chicken nuggets are delicious with my copycat Chick-fil-A sauce, BBQ, or ketchup!
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Make them Extra Crispy!
The secret to making my Air Fryer chicken nuggets extra crispy: I double-coat them! After the first layer of flour and batter, I let the nuggets sit for a few minutes, then dredge them in the flour and batter again before finishing them with breadcrumbs. This creates an extra-thick, craggy coating that get’s super crunchy in the Air Fryer!
Air Fryer Chicken Nuggets Recipe
Equipment
- Air Fryer
Ingredients
- 2 tablespoons olive oil (or non-stick cooking spray)
- 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 (*)
- 1 pound boneless, skinless chicken breasts (cut into 2×2-inch pieces**)
Instructions
- Using a pastry brush, brush oil onto the basket of the Air Fryer to prevent sticking.2 tablespoons olive oil
- In a shallow bowl, whisk together ½ cup of flour, plus all of the milk and seasonings. Fill a second bowl with the other ½ cup flour; and a third bowl with the breadcrumbs.1 cup all-purpose flour, ½ cup milk, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground paprika, 1 cup breadcrumbs
- Working with one nugget at a time, start by coating it in the flour.1 pound boneless, skinless chicken breasts
- Next, dip the flour-coated chicken nugget in the batter. Let any excess drip off.
- Finally, dip the battered chicken nugget in the breadcrumbs. Gently press to adhere.
- Place each nugget into the oiled basket, without stacking. Repeat coating for each piece, until all are covered and in basket.
- Select chicken, make sure the temperature is 380°F. Cook on each side for 7 minutes (14 minutes total). If you prefer extra crispy, you can cook an additional minute on each side.
Notes
- Cut all chicken pieces to a uniform nugget size so they cook evenly.
- You can add hot sauce or chili powder to the milk and seasonings mixture if you want a spicier chicken nugget.
- Or mix in Parmesan for a cheesy flavor.
- 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.
- Lightly spray or brush the nuggets with oil before air frying to help achieve golden, crispy edges.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- Reheat leftovers in the air fryer for 3-5 minutes at 350°F to restore crispiness.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Breaded Chicken Nuggets in the Air Fryer Step by Step
Prep: Using a pastry brush, coat the Air Fryer basket with 2 tablespoons of olive oil. This is just to prevent sticking. Alternatively, you can spray it with nonstick cooking spray. Cut 1 pound of boneless, skinless chicken breasts into 2×2-inch pieces.
Mix the Batter: Next, in a shallow bowl, whisk together ½ cup of all-purpose flour with ½ cup of milk, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground paprika. It should form a runny mixture that’s slightly thinner than pancake batter.
Dredge the Chicken: Then gather two more shallow bowls. Fill one shallow bowl with ½ cup of all-purpose flour, and the other with 1 cup of breadcrumbs. Working with one piece of chicken at a time, first dip and coat in the flour.
Batter the Chicken: Next, dip the flour-coated chicken nugget into the seasoned batter, letting any excess drip off. At this point, you can dip back in the flour, then back in the batter for a double-dredge–this will make your nuggets extra crispy!
Bread the Nuggets: Finally, coat the battered chicken nuggets in breadcrumbs, gently pressing so they adhere.
Fill the Air Fryer: Place each breaded chicken nugget into the Air Fryer basket, without stacking. You may need to cook the nuggets in batches, depending on the size of your fryer. Set any nuggets that don’t fit aside for the next batch. I like to brush or spray the tops of my nuggets for maximum crisp, but it’s optional.
Cook the Nuggets: Select “chicken” if that setting is available, and make sure the temperature is 380°F. Air-fry chicken nuggets on each side for 7 minutes (about 14 minutes total); or until 165°F internally. If you prefer extra crispy, you can cook an additional minute on each side. Repeat with any remaining nuggets until all are cooked.
How to Store, Freeze, and Reheat
Store leftover chicken nuggets in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. Reheat nuggets in the Air Fryer at 350°F for 3-5 minutes, or until fully warmed through.
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