Air Fryer Chicken Nuggets

How to Make Air Fryer Chicken Nuggets

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1. Heat the air fryer to 200°C / 390°F. Pat the chicken pieces dry and season with half of the salt.

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2. Mix the panko, parmesan, paprika, garlic powder and the remaining salt in a shallow bowl. Stir in the olive oil until the crumbs look damp.

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3. Put the flour in a second bowl and the beaten eggs in a third. Coat each piece in flour, then egg, then press firmly into the crumbs.

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4. Lay the nuggets in a single layer in the basket, working in batches if needed. Air fry for 12 minutes, turning them after 6 minutes.

   Mark done Start 12 min timer

5. Check that the chicken is white all the way through with no pink. Serve hot with the ketchup.

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Notes for Getting It Right

• Cook in batches rather than stacking nuggets in the basket.
• If the crumbs look dry in places, spray with a little oil before cooking.
• Freeze the uncooked coated nuggets on a tray, then bag them for later.

Ingredient Swaps

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

What Goes With Air Fryer Chicken Nuggets

• Ketchup
• Honey mustard
• Sweet potato fries
• Green peas

Leftovers and Storage

Keeps for 2 days in the fridge. Reheat in the air fryer for 4 minutes at 180°C / 355°F.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.