Homemade Air Fryer Chicken Nuggets {Super Easy}
These Air Fryer Chicken Nuggets are a delicious and healthy way to enjoy fast food at home without the guilt - you can freeze them, too!
Servings: 4 servings
Calories: 235kcal
Ingredients
- 1 lb chicken breasts, diced into 1 inch pieces
- 1/2 cup buttermilk
- 1/2 cup breadcrumbs
- 2 tbsp Parmesan cheese
- 2 tbsp panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp each salt and pepper
- Cooking spray
To serve
- Carrots and celery
- Dips of your choice (I used honey mustard, ranch and chipotle mayo)
Instructions
- In a large bowl, soak chicken in buttermilk for 5 min. Preheat Airfryer for 8 minutes on 400 F.
- Mix breadcrumbs, panko breadcrumbs, parmesan cheese, paprika, garlic powder and salt and pepper together in another large bowl. Drain buttermilk from chicken pieces, then add chicken to breadcrumb mixture then toss well to coat.
- Add chicken to Airfryer once it's done preheating, adding nuggets in a single layer and spraying with cooking spray. Cook for 4 min, then flip and cook another 4 min. You may need to do the chicken in two batches.
- Serve with carrots and celery and your fave dipping sauces. Enjoy!
Video
Notes
Nutritional info is only for each serving of chicken nuggets, not including dips or veggies on the side.
Use cornflakes or rice cereal instead of panko breadcrumbs.
Use vegan buttermilk to make these nuggets dairy-free.
Cook the nuggets in a single layer (you might have to split them up into two batches depending on the size of your air fryer).
Store any leftovers in the fridge for 5 days. Reheat in the oven or the air fryer.
Freeze the cooked nuggets for up to 3 months and reheat from frozen.
Nutrition
Calories: 235kcal | Carbohydrates: 16g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 339mg | Potassium: 519mg | Fiber: 1g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg