Air Fryer Chicken Nuggets

How to Make Air Fryer Chicken Nuggets

1. 1

   Step 1: Cut and pat dry

   Trim any excess fat from the chicken and cut into 1-inch nugget-sized pieces. Pat the pieces dry with paper towels so the coating adheres well and set aside on a plate.

   For this step

   • 1 lbBoneless skinless chicken breasts
   
2. 2

   Step 2: Make the dredging station

   In a shallow bowl, combine the flour with half the salt and pepper. In a second bowl, whisk together the eggs and milk until smooth, then season lightly with the remaining salt and pepper.

   For this step

   • 1/2 cupAll-purpose flour
   • 2 largeLarge eggs
   • 2 tbspMilk
   • 1 tspKosher salt
   • 1/2 tspBlack pepper
   
3. 3

   Step 3: Bread the chicken

   Working in batches, dredge each piece first in the flour, shaking off excess, then dip into the egg mixture and press into the panko breadcrumbs until well coated. Place breaded nuggets on a sheet tray in a single layer while you finish the rest.

   For this step

   • 1 1/2 cupsPanko breadcrumbs
   
4. 4

   Step 4: Air fry until golden

   Preheat the air fryer to 400°F (200°C). Lightly brush or spritz both the basket and the nuggets with the oil. Arrange nuggets in a single layer (do not overcrowd) and air fry for 8–10 minutes, flipping once halfway, until golden brown and internal temperature reaches 165°F (74°C).

   For this step

   • 2 tbspNeutral oil (for spritzing or brushing)
   
5. 5

   Step 5: Rest and serve

   Let the nuggets rest 2 minutes to lock in juices, then serve hot with ketchup, honey mustard, or your favorite dipping sauces. Leftovers keep in the fridge up to 3 days and re-crisp well in the air fryer.

1. Trim any excess fat from the chicken and cut into 1-inch nugget-sized pieces. Pat the pieces dry with paper towels so the coating adheres well and set aside on a plate.
2. In a shallow bowl, combine the flour with half the salt and pepper. In a second bowl, whisk together the eggs and milk until smooth, then season lightly with the remaining salt and pepper.
3. Working in batches, dredge each piece first in the flour, shaking off excess, then dip into the egg mixture and press into the panko breadcrumbs until well coated. Place breaded nuggets on a sheet tray in a single layer while you finish the rest.
4. Preheat the air fryer to 400°F (200°C). Lightly brush or spritz both the basket and the nuggets with the oil. Arrange nuggets in a single layer (do not overcrowd) and air fry for 8–10 minutes, flipping once halfway, until golden brown and internal temperature reaches 165°F (74°C).
5. Let the nuggets rest 2 minutes to lock in juices, then serve hot with ketchup, honey mustard, or your favorite dipping sauces. Leftovers keep in the fridge up to 3 days and re-crisp well in the air fryer.