Super crispy, ultra tender, and incredibly easy, these Air Fryer Chicken Nuggets are a guaranteed hit with eaters young and old! Making nuggets from scratch is so worth the (minimal) effort because they are hands-down the BEST.

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Homemade chicken nuggets in the air fryer!

If you (or your kids) are all about that chicken nugget life, I implore you to add these air fryer chicken nuggets to your menu ASAP.
They join my baked Chicken Nuggets, Crispy Air Fryer Chicken Tenders, and Chicken Tenders in the ranks of recipes that prove homemade puts store-bought and fast food to shame.
- When you make your own chicken nuggets, you’re in control of the chicken you use—which means you can use the good stuff. We’re talking tender, juicy, chicken breasts here, no mystery meat!
- The dominant flavors in a lot of restaurant chicken nugget breading are salt and fryer grease, but my version is made with seasoned breadcrumbs and paprika for some oomph.
- While they take a little more time than frozen nuggs and ordering from the drive-thru, this air fryer chicken nugget recipe is still easy as can be. Just dredge and air fry!

Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken. Use boneless, skinless chicken breasts. Tenders also work!
- All-Purpose Flour. When combined with the egg and milk, the flour forms a “glue” that helps the breadcrumbs stick; it’s also a barrier between the chicken and the breadcrumb coating that keeps the coating from getting soggy.
- Egg and Milk. For dredging the chicken.
- Panko Breadcrumbs. These coarser breadcrumbs deliver the BIG crunch. A good alternative is very coarse homemade breadcrumbs.
- Italian Seasoned Breadcrumbs. These bring the flavor and make the exterior crispy. I love using a combination of panko and regular breadcrumbs because they each have a different textural quality that makes the coating more pleasing.
- Seasonings. Paprika and kosher salt.
- Nonstick Spray. Or an olive oil mister. Using this to coat the chicken nuggets helps them crisp up in the air fryer.
- Greek Yogurt Ranch. Or your go-to choice for dipping.
How to Make Chicken Nuggets in the Air Fryer






Coat the Chicken in Flour. Pat the chicken dry with paper towels, then add the pieces to a zip-top bag with the flour. Seal and shake-shake-shake, until each piece is evenly coated.
Prep Your Dredging Stations. Beat the egg and milk in a pie dish, then in another bowl, combine the breadcrumbs and seasonings. Set a parchment-lined baking sheet next to the breadcrumb mixture.
Dredge. Dip the chicken in the egg mixture, followed by the breadcrumbs. I like to use one hand for the wet mixture and the other hand for the dry mixture, or you can use chopsticks to keep your fingers clean. Gently press the nuggets in the breadcrumbs so they adhere. Set the breaded nuggets on a baking sheet.
Air Fry. Coat the air fryer basket with cooking spray and arrange the nuggets in a single layer inside. Spray the tops of the nuggets too, then air fry at 400 degrees F for 7 to 9 minutes, flipping halfway through. Repeat with the remaining air fryer chicken nuggets and ENJOY!

What to Serve with Air Fryer Chicken Nuggets
- Fries. Since your air fryer will be occupied, make Homemade Fries or Steak Fries in the oven. Or keep the chicken warm in the oven while you heat up a quick batch of Air Fryer Frozen French Fries.
- Veggie Fries. Zucchini Fries are always a hit, or try Parsnip Fries for something different.
- Dipping Sauces. In addition to ranch, you can use Homemade BBQ Sauce, honey mustard, or classic ketchup!
Air Fryer Chicken Nuggets
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Ingredients
- 1 pound boneless, skinless chicken breasts or tenders cut into 1 1/2-inch pieces
- ½ cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- ½ cup panko breadcrumbs
- ½ cup Italian seasoned breadcrumbs
- 1 ½ teaspoons paprika
- ¼ teaspoon kosher salt
- Nonstick spray or olive oil mister
- Greek Yogurt Ranch for dipping
Instructions
- Pat the chicken pieces dry then place in a gallon-sized ziptop bag with the flour. Seal and shake the bag so the chicken is evenly coated.
- In a shallow bowl (I use a pie dish) beat the egg and milk together. In a second shallow bowl, stir together the panko, breadcrumbs, paprika, and salt. Line a baking sheet with parchment paper as a landing area and keep it nearby.
- Coat the chicken pieces: Working a few at a time, dip each piece of floured chicken into the egg mixture, then into the breadcrumb mixture, patting it gently as needed to adhere. Shake off excess.
- Transfer the chicken to the prepared baking sheet. Repeat with remaining pieces.
- If you’d like to keep the chicken warm between batches, turn a regular oven to 250°F. Spray the air fryer basket with cooking spray or oil, then add chicken pieces in a single layer so that they are not touching. Generously spray the top of the chicken nuggets.
- Air fry the chicken nuggets at 400°F for 7 to 9 minutes, pulling out the air fryer basket and flipping the pieces over once halfway through. (The chicken should register at least 165°F on an instant read thermometer and the outsides will be golden brown and crisp.) Repeat with remaining chicken nuggets, keeping them warm in the oven between batches as desired. Enjoy hot.
Video
Notes
- TO STORE: Refrigerate chicken nuggets in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in the oven at 350 degrees F, in the air fryer, or in the microwave.
- TO FREEZE: Lay cooked chicken nuggets in a single layer on a baking sheet. Freeze until solid, then transfer the frozen nuggets to an airtight, freezer-safe storage container for up to 3 months. Reheat from frozen.
Nutrition
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