Air Fryer Chicken Nuggets
Once you try these air fryer chicken nuggets, you’ll never go back to store-bought. Lightly breaded, well-seasoned, and perfectly crispy, they’re a hit with both kids and adults. Quick, easy, and great for busy weeknights.
Ingredients
- 1 pound boneless skinless chicken breasts, trimmed and ready to slice or pound
- 2 tablespoons unsalted butter melted for rich flavor and moisture
- 2 tablespoons olive oil to help the coating crisp up
- 1 teaspoon paprika for a touch of color and mild spice
- ½ teaspoon garlic powder to enhance the savory taste
- ½ teaspoon dried oregano for an herby note
- ½ teaspoon salt or adjust to your preference
- ¼ teaspoon black pepper for a bit of depth
- 1 cup Panko breadcrumbs for a crunchy golden coating
Instructions
- Cut the chicken breasts into 1-inch cubes.
- In a medium bowl, whisk together the melted butter, olive oil, paprika, garlic powder, dried oregano, salt, and pepper until well blended.
- Preheat the air fryer to 400°F for 5 minutes.
- Add the chicken pieces to the bowl and toss gently with a spoon until fully coated in the seasoning mixture.
- Place the panko breadcrumbs in a large zip-top bag. Add the coated chicken pieces, seal the bag, and shake well to evenly coat them in the breadcrumbs.
- Arrange the chicken in a single layer in the air fryer basket, leaving a little space between each piece. Cook in batches if needed.
- Air fry at 400°F for 5 minutes, flip the pieces, then cook for another 4–5 minutes, or until the chicken is golden and reaches 165°F in the center. Serve immediately.
Notes
Leftover cooked chicken nuggets can be stored in an airtight container in the freezer for up to 3 months. There's no need to thaw before reheating.
For best results, reheat the nuggets in the air fryer for a few minutes until they’re hot and crispy.
For best results, reheat the nuggets in the air fryer for a few minutes until they’re hot and crispy.