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Crispy chicken nuggets with title reading Crispy Chicken Nuggets in the Air Fryer Recipe
Good Fork Daily Editorial Kitchen

Crispy Chicken Nuggets in the Air Fryer Recipe

Juicy bite-size chicken breast with an evenly seasoned panko coating, crisped in the air fryer with a small amount of oil.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 pounds boneless skinless chicken breasts about 2 medium breasts
  • 3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon fine salt, divided
  • 1/4 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil or avocado oil

Equipment

  • Air fryer
  • Instant-read thermometer
  • Three shallow bowls
  • Silicone-tipped tongs

Method
 

  1. Preheat the air fryer to 390°F for 3 minutes if recommended. Lightly oil the basket.
  2. Pat the chicken dry, cut it into 1-inch pieces and season with most of the salt plus black pepper.
  3. Put flour in one bowl. Whisk eggs and water in a second. Mix panko, spices, remaining salt and oil in a third.
  4. Coat each piece lightly in flour, dip it in egg and press it into the seasoned panko.
  5. Arrange the nuggets in one uncrowded layer and cook at 390°F for 5 minutes.
  6. Turn, mist dry crumbs if needed and cook for 4 to 6 minutes longer, removing each piece when it reaches 165°F.
  7. Rest for 2 minutes on a clean plate or wire rack before serving.

Notes

  • Cut pieces close to 1 inch so they finish together.
  • Do not stack or crowd the basket.
  • Remove smaller nuggets as soon as they reach 165°F.
  • This recipe was developed through culinary research and editorial review. Air-fryer performance varies.