Air Fryer Chicken Nuggets (VIDEO)
Air Fryer Chicken Nuggets are great for kids and adults alike - they're juicy on the inside, crispy on the outside, with very little oil and no need to deep fry! I love how simple and easy this recipe is, with only a handful of ingredients!
Servings: 20 nuggets
Equipment
Ingredients
Seasoning Mix For Chicken and Dredge
- 2 teaspoon kosher salt
- 1 teaspoon white pepper
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 2 teaspoon smoked paprika
Chicken Nuggets
- 1 lb ground chicken or chicken breast ground in a food processor
- 1 egg
- 1 tablespoon cornstarch
Dredge
- ½ cup flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
Instructions
- In a small bowl, mix salt, white pepper, onion powder, garlic powder, and smoked paprika.
- Place the ground chicken in a bowl and season with half of the seasoning mix. Add in one egg and cornstarch, then mix until combined.
- Line a baking sheet with parchment paper. Wet your hands, then shape the chicken into 20 nuggets and place them on the sheet. Place in the freezer for 30-45 minutes until very firm.
- In another bowl, add the egg, flour, and 1 tablespoon of water. Whisk together until combined
- In a large bowl or plate, add the flour, cornstarch, baking powder, and the remaining half of the seasoning mix. Whisk together until combined.
- Once the nuggets are firm, dip them in egg wash, letting any excess drip off, then dredge in the dry batter. Press them firmly into the batter and shake off any excess. Repeat until all the nuggets are coated.
- Spray the air fryer with neutral oil spray and add the nuggets. Spray the top of the nuggets and air fry at 400F for 7 minutes. Flip and air fry for another 4-5 minutes until the internal temperature reaches 165F. Serve with your favorite sauce
Notes
Tips:
My #1 key tip is to allot at least 30-45 minutes for the chicken nuggets to firm up in the freezer before air frying them. Do not skip this step! This recipe is so simple and has very few ingredients (no preservatives or chemical fillers like the store bought versions). Freezing the chicken nuggets will help them maintain their shape and not fall apart while you are dredging them in egg wash/dry batter or in the air fryer. The goal is to freeze until they are firm but not fully frozen (this may even take up to an hour, depending on how cold your freezer is).
You can use store bought ground chicken or grind your own chicken (use chicken breast) in the food processor.
For 1lb of ground chicken, I was able to make approximtely 20 chicken nuggets. You can make the chicken nuggets as small or as large as you prefer. (It would even be fun to use cookie cutters to make shapes - dino nuggets, anyone?)
Avoid any bald spots when dredging the chicken nuggets in the dry batter.
If possible, avoid having the chicken nuggets touch each other in the air fyrer. You want airflow around each chicken nugget so it can crisp up on all sides.
Make homemade sauces to control the quality of the ingredients, avoid unnecessary additives or preservatives, and customize it to your preferences.
Nutrition
Calories: 61kcal | Carbohydrates: 5g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 264mg | Potassium: 138mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg