Homemade air fryer chicken nuggets are crispy on the outside, juicy on the inside, and packed with flavor from real ingredients you can actually pronounce. Tossed in panko breadcrumbs and air fried until perfectly golden, they taste just like your childhood favorite but without the mystery meat. Kids go wild for them, grown-ups sneak extras off the tray, and no one misses the drive-thru.
29 grams of protein per serving
The protein here comes straight from lean ground chicken, which keeps things tender without drying out. I’ve made these nuggets more times than I can count, and they always disappear faster than I expect. They’ve become a go-to in our house for quick lunches, protein-packed snacks, or easy dinners when no one can wait to eat.
Contents
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Why you will love this recipe
- Crispy texture: Golden and crunchy outside without deep frying.
- Juicy inside: Ground chicken keeps every bite tender and moist.
- Kid-approved: Even the slowest eaters clean their plates without a nudge.
- Easy cleanup: No greasy mess, just toss everything in the air fryer.
- Make-ahead friendly: Freeze extras and reheat for busy weeknights.
- Flavor-packed: Garlic, smoked paprika, and parmesan bring the punch.
Key ingredients and substitutions
- Ground chicken: Lean, protein-packed, and perfect for juicy little bites. Ground turkey works too if that’s what’s in your fridge.
- Salt and pepper: Classic seasonings that go a long way in boosting the flavor.
- Garlic powder & smoked paprika: Savory, smoky, and the secret to that “why are these so good?” moment.
- Breadcrumbs: Panko gives the best crunch, but any kind can step in, whether it’s gluten-free, regular, or even crushed cornflakes.
- Parmesan cheese: Salty, nutty, and just enough to make you feel fancy.
- Eggs: The glue that holds the coating together. No eggs? A little melted butter or milk can help in a pinch.
- Cornstarch: Lightly coats the nuggets for extra crisp. If you’re out, arrowroot powder gets the job done.
How to make homemade air fryer chicken nuggets
- Mix the chicken: In a medium bowl, combine the ground chicken, salt, pepper, garlic powder, and smoked paprika. Get in there with your hands, it mixes better and is kind of satisfying.
- Set up your bowls: Grab three small bowls. One gets the breadcrumbs and parmesan, one gets the whisked eggs, and one gets the cornstarch.
- Shape the nuggets: Scoop about 1½ tablespoons of the mixture and shape into nugget-sized pieces. You should get around 20.
- Coat the nuggets: Dip each nugget into cornstarch first, then the egg, then the breadcrumb mixture. Shake off any extra after each dip.
- Prep the air fryer: Lightly spray the air fryer basket with cooking spray or olive oil spray so nothing sticks.
- Load in a single layer: Place nuggets in the basket without overlapping. Work in batches if you need to, crowding them makes them soggy.
- Air fry: Cook at 400°F for 10 minutes, flipping halfway through so both sides get nice and crispy.
- Check for doneness: The nuggets should be golden on the outside and the juices should run clear. Internal temp should hit 165°F.
- Serve: Enjoy warm with your favorite dipping sauce: ketchup, honey mustard, ranch, or whatever you fancy.
Recipe notes and tips
- Don’t skip the cornstarch: It’s the secret to that extra crispy coating in the air fryer.
- Single layer is key: Crowding the basket traps steam and makes the nuggets soft instead of crisp.
- Flip halfway through: This helps both sides brown evenly and keeps the texture just right.
- Use a scoop: A cookie scoop makes portioning the nuggets faster and keeps them all the same size.
- Keep hands clean(ish): Use one hand for dry ingredients and one for wet to avoid turning your fingers into a nugget.
Storage instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Let nuggets cool completely, then freeze in a single layer on a baking sheet before transferring to a ziplock or safe bag.
- Reheat: Pop them back in the air fryer at 350°F for 4-5 minutes until heated through and crispy again.
- Avoid microwaving: It’ll make them soft and sad. The air fryer or oven is your friend here.
Variations
- Cheesy boost: Add a little extra parmesan or a handful of shredded cheddar to the mix for a cheesier bite.
- Spice it up: Toss in some cayenne pepper or hot sauce if you like a little kick.
- Herby version: Mix in dried oregano, parsley, or Italian seasoning for a savory twist.
- Gluten-free: Use gluten-free breadcrumbs and make sure your cornstarch is certified gluten-free.
- Pickle brined: Marinate the chicken mixture in a splash of pickle juice before shaping for tangy, Chick-fil-A-style flavor.
- Tenders instead: Shape into strips instead of nuggets for a different texture and fun finger-food vibe.
- Bread crumb swap: Try crushed cornflakes or almond flour instead of panko for a different crunch.
What to serve with this recipe
- Veggies: Serve with roasted broccoli, air fryer green beans, or a simple side salad.
- Dips and sauces: Try my Honey Mustard Dressing, Cottage Cheese Ranch Dip, Protein Queso, or Buffalo Cottage Cheese Dip for something creamy, flavorful, and homemade.
- Fries: Go classic with Air Fryer Frozen French Fries, mix it up with Air Fryer Frozen Curly Fries, or keep it cozy with Sweet Potato Fries.
- Lunchbox sides: Pair homemade air fryer chicken nuggets with apple slices, baby carrots, or a handful of pretzels.
- Big salad energy: Pile the nuggets on top of a Caesar salad or chopped veggie bowl for a protein-packed meal.
Frequently asked questions
Do I really need to spray oil in the air fryer basket?
Yes, just a light mist! It keeps the nuggets from sticking and helps them get that crisp, even finish. No oil means sad, patchy bottoms.
What’s the best way to mix the chicken?
Use your hands and mix until it almost feels like a paste. That’s when you know it’ll hold together well. Wet hands help a ton with shaping, too.
How long should I air fry them?
Ten minutes at 400°F does the trick for most, but if you made them smaller than mine, check around the 8-minute mark just to be safe.
Can I freeze the nuggets before cooking?
Totally. Shape them first, pop them on a baking sheet to firm up a bit, then transfer to a freezer bag. They’ll hold their shape better and cook more evenly straight from frozen.
More delicious chicken recipes you’ll love
- Air Fryer Chicken Drumsticks
- Air Fryer Chicken Legs
- Air Fryer Hot Honey Chicken Legs
- Marry Me Chicken
- Chicken Bacon Ranch Cottage Cheese Bowl
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Air Fryer Ground Chicken Nuggets Recipe
Air fryer chicken nuggets are crispy on the outside, juicy on the inside, and packed with flavor from real ingredients you can actually pronounce. Tossed in panko breadcrumbs and air fried until perfectly golden, they taste just like your childhood favorite but without the mystery meat. Kids go wild for them, grown-ups sneak extras off the tray, and no one misses the drive-thru.
Ingredients
- 1 lb ground chicken
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup breadcrumbs - panko or gluten free
- ⅓ cup parmesan cheese - finely grated
- 2 eggs
- ½ cup cornstarch
Instructions
- In a medium mixing bowl, add the ground chicken and spices, and mix well. I like to use my hands for this step.1 lb ground chicken, 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika
- Shape the ground chicken mixture into about 20 chicken nuggets. Each nugget will be around 1½ tablespoons of mixture.
- Grab 3 small bowls. Add the breadcrumbs and parmesan cheese to one bowl and mix well.1 cup breadcrumbs, ⅓ cup parmesan cheese
- To another bowl, add the 2 eggs and whisk them together, and add the cornstarch to the final bowl.2 eggs, ½ cup cornstarch
- Take one chicken nugget and coat it lightly in cornstarch. Then dip it in the egg, and finally coat it in the breadcrumb mixture, shaking off any excess. Repeat for the remaining nuggets.
- Add the nuggets to the air fryer in a single layer and air fry for 10 minutes, flipping half way through with tongs.
- Serve with your favorite dip, and enjoy!
Notes
- Don’t skip the cornstarch: It’s the secret to that extra crispy coating in the air fryer.
- Single layer is key: Crowding the basket traps steam and makes the nuggets soft instead of crisp.
- Flip halfway through: This helps both sides brown evenly and keeps the texture just right.
- Use a scoop: A cookie scoop makes portioning the nuggets faster and keeps them all the same size.
- Keep hands clean(ish): Use one hand for dry ingredients and one for wet to avoid turning your fingers into a nugget.
Storage instructions:
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Let nuggets cool completely, then freeze in a single layer on a baking sheet before transferring to a ziplock or safe bag.
- Reheat: Pop them back in the air fryer at 350°F for 4-5 minutes until heated through and crispy again.
- Avoid microwaving: It’ll make them soft and sad. The air fryer or oven is your friend here.
Nutritional Information
Calories: 398kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 1014mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 0.01mg | Calcium: 171mg | Iron: 3mg
