40 min.
Easy
Medium
Golden, ultra-crispy on the outside and juicy on the inside, these homemade chicken nuggets use panko breadcrumbs and an air fryer for a lighter, healthier version without sacrificing crunch or flavor.
SCROLL DOWN
Chicken breast (cubed or sliced)
(500 g) (1 lb) chicken breast, cut into nugget-sized pieces - (for the chicken)
Panko breadcrumbs
1 cup panko breadcrumbs - (for the chicken)
All-purpose flour
1/2 cup all-purpose flour - (for the chicken)
Egg
2 eggs - (for the chicken)
Milk
2 tbsp milk - (for the chicken)
Salt
1 tsp salt - (for the chicken)
Black pepper
1/2 tsp black pepper - (for the chicken)
Paprika
1 tsp paprika - (for the chicken)
Garlic powder
1/2 tsp garlic powder - (for the chicken)
Onion powder
1/2 tsp onion powder - (for the chicken)
Mustard powder
1/2 tsp mustard powder or cayenne pepper - (Optional)
Cooking oil spray
Cooking oil spray - (Extra)
40 min.
Cut the chicken breast into medium-sized nugget pieces. Pat them dry with paper towels to ensure the coating adheres properly.
Prepare three bowls. In the first, combine flour, salt, pepper, paprika, garlic powder, and onion powder. In the second, beat the eggs with milk. In the third, keep the panko plain or mix in a bit of paprika for extra color.
For each piece, coat in the flour, dip into the egg mixture, and then coat with panko, pressing gently to adhere. Use one hand for dry ingredients and one for wet to avoid clumping.
Preheat your air fryer to 200°C (400°F) for 3–5 minutes.
Place the nuggets in the basket in a single layer without overcrowding. Lightly spray with oil and air fry at 200°C (400°F) for 10–12 minutes, flipping halfway through and spraying lightly again.
The nuggets are ready when they have a golden brown exterior and are fully cooked with no pink inside.
For extra crunch, lightly toast the panko before breading or add grated parmesan for a richer flavor. You can also add cayenne or chili powder for heat or cook these straight from frozen once breaded.
Serve with BBQ sauce, ranch, honey mustard, sriracha mayo, or buffalo sauce.
Serving:
4
by Chef Marvin Piña
40 min.
Easy
Medium
Golden, ultra-crispy on the outside and juicy on the inside, these homemade chicken nuggets use panko breadcrumbs and an air fryer for a lighter, healthier version without sacrificing crunch or flavor.
40 min.
Easy
Medium
Golden, ultra-crispy on the outside and juicy on the inside, these homemade chicken nuggets use panko breadcrumbs and an air fryer for a lighter, healthier version without sacrificing crunch or flavor.
Chicken breast (cubed or sliced)
(500 g) (1 lb) chicken breast, cut into nugget-sized pieces - (for the chicken)
Panko breadcrumbs
1 cup panko breadcrumbs - (for the chicken)
All-purpose flour
1/2 cup all-purpose flour - (for the chicken)
Egg
2 eggs - (for the chicken)
Milk
2 tbsp milk - (for the chicken)
Salt
1 tsp salt - (for the chicken)
Black pepper
1/2 tsp black pepper - (for the chicken)
Paprika
1 tsp paprika - (for the chicken)
Garlic powder
1/2 tsp garlic powder - (for the chicken)
Onion powder
1/2 tsp onion powder - (for the chicken)
Mustard powder
1/2 tsp mustard powder or cayenne pepper - (Optional)
Cooking oil spray
Cooking oil spray - (Extra)
40 min.
Cut the chicken breast into medium-sized nugget pieces. Pat them dry with paper towels to ensure the coating adheres properly.
Prepare three bowls. In the first, combine flour, salt, pepper, paprika, garlic powder, and onion powder. In the second, beat the eggs with milk. In the third, keep the panko plain or mix in a bit of paprika for extra color.
For each piece, coat in the flour, dip into the egg mixture, and then coat with panko, pressing gently to adhere. Use one hand for dry ingredients and one for wet to avoid clumping.
Preheat your air fryer to 200°C (400°F) for 3–5 minutes.
Place the nuggets in the basket in a single layer without overcrowding. Lightly spray with oil and air fry at 200°C (400°F) for 10–12 minutes, flipping halfway through and spraying lightly again.
The nuggets are ready when they have a golden brown exterior and are fully cooked with no pink inside.
For extra crunch, lightly toast the panko before breading or add grated parmesan for a richer flavor. You can also add cayenne or chili powder for heat or cook these straight from frozen once breaded.
Serve with BBQ sauce, ranch, honey mustard, sriracha mayo, or buffalo sauce.
Serving:
4
.webp)
