Air Fryer Chicken Nuggets
Air fryer chicken nuggets are a classic kid-friendly meal made a little bit healthier. Coming together quickly, with a minimum of ingredients, and cooked in the air fryer, this is one meal that is sure to make it onto your regular rotation. Pair with a salad or some roast vegetables for the perfect dinner, or make ahead of time and use for some scrumptious lunch wraps throughout the week.
Servings: 4 serves
- 1 pound boneless skinless chicken breasts (roughly ½ kilo)
- Salt and black pepper to taste
- 1 egg
- 1 cup plain flour
- 1 cup bread crumbs
- ¼ cup freshly grated parmesan
- ½ tsp paprika
- ½ tsp garlic powder
- Sprayable avocado, coconut or olive oil (optional)
Cut the chicken into even-sized chunks and season with the salt and pepper.
Lightly beat the egg in a shallow bowl.
In another shallow bowl add the flour and season with some salt and pepper.
In another shallow bowl combine the breadcrumbs, parmesan, paprika, and garlic powder and mix.
With one hand toss some of the chicken chunks into the flour mixture until they are covered on all sides, then into the egg mixture until they are coated on all sides, then drop them on top of the breadcrumb mixture.
With the other hand sprinkle the bread crumbs onto the chicken piece making sure each one is well coated. Once breaded sit aside on a clean plate while you do the rest.
Spray the nuggets with a bit of your cooking oil of choice. This is optional, but will give the breadcrumbs a more golden crunch than if you don't use it.
Cook at 350 (180) for about 7 minutes or until the nuggets are golden and crispy and have reached an internal temperature of 165F (75C)
Transfer to a plate lined with paper towels to absorb any extra oil. Serve warm.
See notes for what to do with leftovers.
It is VERY IMPORTANT to cut your chicken into similar sized chunks so that they cook evenly. You do not want some cooked and some raw chicken.
Any other leftovers can be frozen and/or used for a future meal.
To freeze place the cooked and cooled nuggets in a single layer on a baking sheet lined with parchment paper. Pop the baking sheet into the freezer and once the nuggets have frozen through transfer them to a freezer-friendly container with a lid or a Ziploc bag.
Calories: 279kcal | Carbohydrates: 20g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 472mg | Fiber: 1g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg