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Air fryer chicken nuggets ready to serve
Vagner Carvalho

Homemade Air Fryer Chicken Nuggets with a Crisp Panko Coating

These are nuggets made from pieces of chicken breast, not a blended chicken mixture. Cutting the meat to a consistent size helps the coating and center finish together.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound (450 g) boneless skinless chicken breast
  • 1/4 cup (30 g) all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • 1 cup (60 g) plain panko breadcrumbs
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine salt (3 g), divided
  • 2 teaspoons (10 ml) olive oil, applied with a brush or pump sprayer

Equipment

  • Air fryer
  • Three shallow bowls
  • Instant-read thermometer

Method
 

  1. Cut the chicken into roughly 1-inch (2.5 cm) pieces no more than 3/4 inch (2 cm) thick. Pat dry.
  2. Put the flour and half the salt in one bowl. Beat the egg with water in a second. Combine panko, paprika, garlic powder and the remaining salt in a third.
  3. Dust chicken with flour, shake off the excess, dip in egg and press into panko. Set on a plate, leaving the coating intact. Brush or spray lightly with the measured oil. Discard unused breading mixtures after coating.
  4. Preheat to 390°F (200°C), following the manual. Arrange half the nuggets in one layer and cook 8–10 minutes, turning after 5 minutes.
  5. Check several of the largest nuggets with a thermometer: the center must reach 165°F (74°C). Add time if needed. Transfer to a clean plate, cook the second batch and serve promptly.

Notes

Planning times depend on batch size, thickness and appliance. Allow 8–10 minutes per batch; two batches are included in the 20-minute cooking allowance. Cutting and coating take about 20 minutes. Nutrition is an ingredient-based estimate per serving (one-quarter of the batch). Conservative ingredient estimate counting all flour, egg, crumbs and oil offered for coating; actual intake may be lower because some breading is discarded. Dip is excluded. Illustrative images are generated, not a record of a personal cooking test.