Introduction

These Air Fryer Chicken Nuggets deliver a crispy, golden crust with juicy chicken inside, making them a perfect homemade snack or meal. Paired with a tangy Chick-fil-A copycat sauce, they bring a flavorful twist to a classic favorite. Plus, cooking them in an air fryer keeps things lighter and easier than deep frying.

A white plate is full of golden crispy chicken nuggets scattered with small green onion pieces, all resting on slightly crumpled parchment paper with printed text underneath. On the right side of the plate, there is a small bowl of creamy light brown sauce with a spoon inside it. A woman's hand is dipping a single nugget into the sauce, showing the nugget half-coated. The plate and bowl sit on a white marbled surface with a soft pink cloth partially visible in the top left corner, and there are two glasses of a light beige drink around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken thighs, cut into 1-inch pieces (or use 2 chicken breasts)

2 teaspoons kosher salt, divided

1 large egg, lightly beaten

¼ cup all-purpose flour

¾ cup panko breadcrumbs, crushed

¼ cup parmesan cheese, grated

1 teaspoon paprika

1 teaspoon garlic powder

Olive oil spray

¼ cup mayonnaise

1 teaspoon mustard

1 tablespoon barbecue sauce

1 tablespoon honey

Instructions

Step 1: Preheat the air fryer to 400°F while you prepare the chicken. Line a baking sheet with parchment paper and set aside.

Step 2: Trim any excess fat from the chicken and cut into 1-inch pieces. Pat dry with paper towels and sprinkle with 1 teaspoon of kosher salt, coating all sides evenly.

Step 3: Place the flour in a shallow bowl. In a second bowl, beat the egg with a fork. In a third bowl, mix together panko, parmesan, paprika, garlic powder, and the remaining 1 teaspoon of salt.

Step 4: Working in batches, dip each piece of chicken first in the flour, then the egg, and finally coat well with the panko mixture, pressing lightly to help it stick.

Step 5: Spray the air fryer basket with olive oil. Arrange the coated chicken nuggets in a single layer without touching. Spray the tops lightly with olive oil spray.

Step 6: Cook the nuggets for 7 minutes, then shake the basket. Continue cooking for 1 to 3 more minutes until golden brown and cooked through (internal temperature should reach 165°F).

Step 7: While the first batch cooks, prepare the remaining chicken nuggets on the baking sheet. Cook additional batches as needed. To keep cooked nuggets warm, place them on a baking sheet with a cooling rack in a 250°F oven.

Step 8: To make the dipping sauce, whisk together mayonnaise, mustard, barbecue sauce, and honey in a small bowl until well combined. Serve alongside the nuggets.

Tips & Variations

For extra crispiness, use day-old panko or toast the panko lightly before coating the chicken.

Swap chicken thighs for breasts if you prefer leaner meat, but keep an eye on cooking time to avoid dryness.

Add a pinch of cayenne or smoked paprika to the breading mix for a subtle spicy kick.

If you don’t have an air fryer, bake the nuggets at 425°F for 15-20 minutes, flipping halfway through.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for even cooking and the best texture. If using frozen chicken, thaw completely and pat dry before breading to prevent sogginess.

How do I know when the chicken nuggets are done?

The nuggets should be golden brown on the outside and reach an internal temperature of 165°F when measured with an instant-read thermometer.