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If there’s one dinner I can make on autopilot, it’s chicken nuggets in the air fryer.
I started making air fryer chicken nuggets back when air fryers were the “new thing” and everyone was trying to figure out what actually worked. I tested a lot – different coatings, different temperatures, different methods to keep the chicken juicy while still getting that crunchy, golden outside.
And this is the version that stuck. The one I make on repeat because it’s quick, satisfying, and honestly better than your local fast food nuggets. The coating is crunchy, the inside stays juicy, and the whole thing cooks in minutes. This Air Fryer Chicken Nugget recipe is my weeknight safety net, and once you try it, you’ll get why.
Why You’ll Love My Air Fryer Chicken Nuggets
- It’s a real “dippers welcome” dinner. Ranch dressing, honey mustard, BBQ sauce, you know the vibe.
- Better-than-fast-food crunch. The panko and Parmesan cheese combo is the secret to that crisp bite.
- Juicy chicken every time. Quick cooking time and my breading method keeps the inside tender.
- Quick weeknight dinner. Preheat, bread, air fry, done. (And no fry oil smell lingering in your kitchen.)
- Kid-friendly (but customizable). You can keep it mild or add a little heat with a pinch of cayenne, your call.
Ingredients and Substitutions
| Ingredient | What it does | Easy substitutions |
|---|---|---|
| Chicken (tenders or breasts) | Cut into nugget-size pieces so they cook fast and evenly. | Boneless skinless thighs (juicier), turkey breast, pork tenderloin (watch cook time and temperature). |
| Seasoned flour | Helps the coating stick and adds flavor so they taste like real nuggets. | GF all-purpose flour, rice flour (crispier), flour and a little cornstarch. Seasoning swaps: poultry seasoning, ranch seasoning, all-purpose blend. Cayenne optional – skip for mild. |
| Egg and buttermilk | The “glue” that helps the crunchy coating adhere. | Milk and vinegar or lemon, thinned plain yogurt, dairy-free milk and lemon juice. |
| Panko and freshly grated Parmesan | Creates the crispy, golden crunch. | Panko: regular breadcrumbs, Gluten-free panko, crushed cornflakes, crushed crackers. Parmesan: pecorino or asiago, nutritional yeast (dairy-free option). |
| Olive oil or cooking spray | Helps browning and crisping so the coating doesn’t stay pale. | Avocado oil spray, olive oil spray, refillable oil mister. |
How to Make Air Fryer Chicken Nuggets
- Preheat your air fryer. – Starting hot matters for crispiness, get it warmed up first.
- Cut the chicken into nugget pieces. – Aim for similar size (about 1-inch pieces) so they finish at the same time. If you’ve got a few “chunky” nuggets in the mix, they’ll need an extra minute or two of cooking time.
- Set up your dredging station.
- Bowl 1: seasoned flour
- Bowl 2: egg and buttermilk (lightly seasoned)
- Bowl 3: panko and Parmesan
- Bread the nuggets (this is where the crunch happens).
- Toss chicken in the seasoned flour and shake off the extra (you want coated, not caked).
- Dip into the egg/buttermilk, everything should look well coated.
- Press into the panko-Parmesan mix and really pat it on so it clings like a blanket, not a light dusting.
- Lightly oil the breaded nuggets. – Lay them out and give a quick spray or drizzle of olive oil, just enough to help that coating turn golden and crunchy.
- Air fry in a single layer (no crowding!). – If the chicken nuggets are piled up, they’ll steam and stay soft instead of crisping up. Cook in batches if you need to.
- Cook until golden and cooked through. – Your recipe’s timing is quick: cook, flip, then cook again until deep golden and the chicken hits 165°F inside. Bigger nuggets may need an extra minute or two. When they’re done, the coating should feel dry and crisp (not soft), and you’ll hear that little sizzle when you tap them with tongs.
Kellie’s Tips for the best Air Fryer Chicken Nuggets
- Adjust for nugget size. If you cut the chicken into larger pieces, add 1-2 minutes to the cooking time. (but keep an eye on browning).
- Pat the chicken dry first. It helps the flour grab on better (and that leads to improved crunch).
- Press the panko-Parmesan on. Don’t just roll it around, press it onto the chicken so it really sticks.
- Don’t overcrowd the basket. Air fryers crisp by circulating hot air; crowding equates to steaming.
- Use a light oil mist. It helps browning and crunch without making the nuggets greasy.
- Temperature check means perfect nuggets. Remove the chicken nuggets when they hit 165°F so they’re juicy, not dry.
What to Serve with Air Fryer Chicken Nuggets
Classic and kid-friendly sides
- Air fryer Potato Wedges or sweet potato fries
- Easy Stovetop Macaroni and cheese
- Homemade Steak Fries
- Buttered corn on the cob or steamed broccoli
Lighter sides
- Simple house salad (ranch is basically mandatory with nuggets, right?)
- Cucumber Tomato Salad
- Creamy Coleslaw
My Favorite Dips
- Honey mustard, BBQ, ranch, buffalo sauce, ketchup, or “everything all at once” (no judgment)
More Easy Air Fryer Recipes
If you’re already using the air fryer nonstop, add these to your list:
- Air Fryer Chicken Tenders
- Air Fryer Chicken Wings
- The Best Air Fryer Chicken Breast
- Juicy Air Fryer Pork ChopsAir Fryer Pork Chops
- Air Fryer Salmon
- Air Fryer Meatballs
- Air Fryer Potatoes
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Crispy Air Fryer Chicken Nuggets Recipe
Equipment
- chef's knife
- cutting board
- 3 mixing bowls
- whisk
- kitchen tongs
- air fryer
Ingredients
- 1 pound boneless, skinless chicken tenders or chicken breasts, cut into 1-inch nugget pieces
Seasoned flour
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne, optional (use less/omit for kids)
Egg and buttermilk Mixture
- 1 large egg, lightly beaten
- 3 Tablespoon buttermilk, or milk + a splash of vinegar/lemon
- Pinch of salt + pepper
Crunchy coating
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan
- Olive oil or cooking spray
Instructions
- Preheat air fryer to 400°F.
- Set up the dredging station, Bowl 1: whisk seasoned flour ingredients. Bowl 2: whisk egg + buttermilk, season lightly with salt/pepper. Bowl 3: mix panko + Parmesan.
- Toss chicken pieces in the seasoned flour (shake off excess).
- Dip in egg/buttermilk. Press into panko-Parmesan so it really sticks.
- Place breaded nuggets on a tray and spray/drizzle lightly with oil.
- Arrange nuggets in a single layer (don’t crowd).
- Cook at 395°F for 4 minutes, flip, then cook 3–4 minutes more until golden and the chicken reaches an internal temperature of 165°F on an instant read thermometer.
Notes
- Pat the chicken dry before breading for the best coating adhesion and crispiness.
- Press the panko-Parmesan mixture onto each piece so it sticks well – this is key for that crunchy crust.
- Don’t overcrowd the air fryer basket; cook in batches for maximum crunch.
- Cook until nuggets are golden and the chicken reaches 165°F internally; larger nuggets may need 1-2 extra minutes.
- A light spray/drizzle of oil helps the nuggets brown evenly and crisp up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade chicken nuggets typically take about 8-12 minutes in the air fryer, depending on size and your air fryer model. Flip or shake halfway so they brown evenly.
Cook chicken nuggets at a high temperature (often 400°F) to get the crispiest coating. Higher heat helps the breading turn golden without drying out the chicken.
They’re done when the outside is golden and crisp and the chicken reaches 165°F in the thickest piece. If you don’t have a thermometer, cut one open, no pink and juices should run clear.
Overcrowding is the #1 reason, nuggets steam when they’re packed too tightly. A light spray of oil and pressing the coating on firmly also helps a lot.
Yes. Use milk with a splash of vinegar or lemon juice, or thin plain yogurt with a little milk for a similar wet dredge that helps the coating stick.
