Sink your teeth into these Air-Fryer Chicken Nuggets—your favorite fast-food treat, but made a little healthier!
I’ve never met anyone who doesn’t love chicken nuggets! In fact, I even had a flatmate at university who only ate chicken nuggets and fries. He was so obsessed, that he’d sometimes save leftovers from a fast-food place in the fridge and microwave them for breakfast the next day. I never quite understood that, even though I love chicken nuggets, too. It was a strange level of devotion. If only I could let him taste the version I’m about to share with you today. I can confidently say that these homemade air-fryer chicken nuggets are so much better than anything store-bought or from a fast-food joint.
Whether you’re making these for your family, friends, or children, everyone will love them. They’ve got all the nostalgic appeal of the classic nugget, but without the oil and unwanted additives! These nuggets are seasoned with Parmesan cheese and smoked paprika, which lend a savory, slightly smoky depth. They’re crisp and irresistible thanks to the magic of air frying. The only thing you’ll need is a great dipping sauce—though honestly, they’re delicious enough to eat on their own!
Are Air-Fryer Chicken Nuggets Healthy?
Now, let’s address the elephant in the room: Are these nuggets actually healthy? Well, compared to their fast-food counterparts, these homemade versions definitely come out on top. By using lean chicken breast and homemade breading, you’re cutting out a lot of the excess fat and sodium found in processed nuggets. However, they’re still a treat, so moderation is key.
Want to make these homemade nuggets even healthier? Try using whole-wheat flour or a gluten-free flour (like chickpea or almond) and gluten-free panko. You can also experiment with different breading options like a blend of breadcrumbs and crushed nuts or seeds for added nutrients.
What Are Panko Breadcrumbs?
While they’re not the healthiest choice for breading, there is no doubt that panko breadcrumbs are one of the tastiest breading options out there!
Panko originated during the Meiji era (1868 to 1912) when Japan began embracing Western-style cooking, which led to the need for breadcrumbs. Traditionally, they were made from crushed cookies or crackers, but soon, Japanese chefs opted to use crustless white bread to create a more economical alternative.
Panko is used in Japanese cuisine as a coating for various staples of yōshoku (a Japanese interpretation of Western-style cooking), like tonkatsu (breaded and deep-fried pork cutlet), ebi fry (fried shrimp), and korokke (Japanese croquettes).
The distinctive texture of panko provides a crispier finish compared to regular breadcrumbs, and its larger flakes allow it to absorb less oil, resulting in lighter and crunchier fried foods.
How To Make Ahead And Store
For best results, store cooked nuggets in an airtight container in the refrigerator for up to 3 days. You can also bread the chicken and store it in the refrigerator for up to 24 hours before cooking. To freeze, place cooled nuggets in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months. Reheat frozen nuggets in the air fryer until crispy and warmed through.
Serving Suggestions
These air-fryer chicken nuggets are so juicy, flavorful and crispy. If you want to dunk them, my favorite dips are this Avocado Dip, this Blue Cheese Dip, or some delicious homemade BBQ Sauce.
Cooking up a batch or five of these chicken nuggets in the air fryer is ALWAYS a good idea, but they’re even better when paired with some tasty sides! I recommend serving up some Air-Fryer Onion Rings, some Parsnip Fries, or even some Crispy Sweet Potato Fries to finish things off.
Recipe
Ingredients
- 1/2 cup panko breadcrumbs seasoned with Italian seasoning, if desired
- 2 tablespoons Parmesan cheese grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons white whole-wheat flour
- 1/2 pound boneless, skinless chicken breasts cut into 1-inch cubes
Instructions
- Preheat your air fryer to 400℉.
- Mix the panko, cheese, paprika, and salt, and spread onto a large, rimmed plate. Pace the egg in a medium bowl and whisk it. Finally, place the flour in a medium, rimmed plate.
- Dredge the chicken in the flour, followed by the egg, shaking off any excess. Cover the pieces with the panko and place into the mesh basket of your air fryer.
- Cook until golden brown and crispy and an instant read thermometer reads 165℉, about 10 to 13 minutes.
- Serve hot!
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