There’s nothing quite like biting into golden, crispy homemade Chicken Nuggets—especially when they’re homemade and air fried! These air fryer chicken nuggets are juicy, flavorful, and have that satisfying crunch in every bite.
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What are Air Fryer Chicken Nuggets?
Homemade chicken nuggets are exactly what they sound like—bite-sized pieces of seasoned ground chicken that are breaded and cooked until crispy. But don’t let the simplicity fool you! These nuggets are layered with flavor, thanks to savory spices, fresh herbs, and a clever blend of ingredients that keep them moist on the inside and crunchy on the outside. Unlike fast food versions, you control everything that goes in, which means no mystery meat or fillers—just real, wholesome ingredients.
What makes these nuggets extra special is the addition of red onion and cooked potato, which adds both moisture and a subtle sweetness that pairs so well with the savory chicken and spices. Once they’re coated in airy Japanese breadcrumbs and crisped up in the air fryer, you’re left with chicken nuggets that taste nostalgic but way better than anything from a drive-thru. Whether you’re making them for kids or serving them as a grown-up snack, they disappear fast!
Ingredients You Need
- Chicken – We definitely recommend using boneless, skinless chicken breasts because they absorb the seasoning perfectly and hold their shape well when ground and air-fried.
- Red Onion – This adds a slightly sweet, tangy bite that gives the nuggets a little pop of flavor in every bite.
- Cooked Potato – We love using a potato in this recipe because it keeps the chicken mixture super tender without making it mushy or wet.
- Cornstarch – This is the secret to a crispy outside—it helps the nuggets get that golden, crunchy finish when air fried.
- Paprika – We add this spice to bring a smoky warmth and a subtle earthiness that rounds out the seasoning blend.
- Dried Oregano – This adds a touch of herbal flavor that brightens the nuggets and pairs perfectly with the other seasonings.
- Kosher Salt – We love using kosher salt for its clean, even flavor that enhances all the other ingredients.
- Black Pepper – This adds just a little heat and depth without overpowering the other flavors.
- Fresh Italian Parsley – This fresh herb adds a pop of color and a mild, grassy flavor that livens up the chicken mixture.
- Japanese Bread Crumbs – These are lighter and crispier than traditional breadcrumbs, which makes them perfect for a crunchy coating that doesn’t feel heavy.
How to Make Air Fryer Chicken Nuggets
- Blend the mixture. Place the chicken, red onion, and cooked potato into a food processor. Add the cornstarch, paprika, oregano, salt, pepper, and fresh parsley on top.
- Pulse everything together. Use short pulses to blend the ingredients until the mixture is uniform. You’re looking for a smooth consistency that still has some texture—don’t overmix.
- Shape your nuggets. Scoop out the chicken mixture and use your hands to shape it into nugget-sized pieces. A small cookie scoop helps keep them all the same size.
- Coat with breadcrumbs. Gently press each nugget into the Japanese breadcrumbs, making sure each one is coated evenly.
- Air fry until golden. Arrange the nuggets in a single layer in the air fryer basket. Air fry until the outside is crispy and golden and the inside is fully cooked through. Be sure to flip them halfway through cooking
- Let them rest. Once cooked, let the nuggets cool slightly on a wire rack. This helps keep that crispy texture intact!
Variations
- Swap the Potato – Use cooked sweet potato instead for a hint of sweetness and a slightly softer texture.
- Spices – Add a dash of cayenne or chili powder to the spice blend for a little heat.
- Meat – If you’re out of chicken, ground turkey works beautifully in this recipe and still gets nice and juicy.
- Cheese – Mix in a little grated Parmesan to the chicken mixture for a salty, nutty flavor boost.
- Veggies – Toss in some finely grated zucchini or carrot for a veggie-packed version (just be sure to squeeze out extra moisture first).
- Sauces – Pair with honey mustard, spicy mayo, or even a yogurt-based ranch.
Can I Store Leftovers?
If you store these nuggets, make sure they cool completely first—otherwise, they’ll steam and lose their crunch.
Store them in an airtight container in the fridge for up to 3 days.
You can also freeze the cooked nuggets in a single layer before transferring to a bag or container for up to 2 months.
Common Questions about Homemade Chicken Nuggets
The key is using Japanese breadcrumbs and not overcrowding the basket. Give them space to get crispy and golden on all sides!
You can! They won’t get quite as crispy, but baking still works. Just flip them halfway through for even cooking.
Yes! You can shape and bread the nuggets, then refrigerate them for up to a day before air frying.
Yes—just make sure to air fry in batches so the nuggets stay crispy and don’t steam!
More Air Fryer Recipes
There are few things we like more than a recipe that comes together quickly and easily, and the air fryer always makes that happen! Check out more of our favorite air-fried dishes!
Air Fryer Garlic Steak Bites and Potatoes
Air Fryer Nutella French Toast Sticks
Baked Chicken Nuggets
Ingredients
- 1 pound skinless and boneless chicken breasts
- 1 small red onion or 1/2 large onion
- 1 small cooked russet potato
- 1 Tablespoon cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt to taste
- 3/4 teaspoon ground black pepper to taste
- 1/2 cup loosely packed fresh Italian flat leaf parsley
- 1 cup Japanese bread crumbs
Instructions
- Preheat the oven to 450°F (232°C).
- Place 2 large chicken breasts in a food processor. Next, add the cooked potato, and red onion to the food processor. Sprinkle on salt, pepper, paprika, oregano and starch, and place the parsley on top.1 pound skinless and boneless chicken breasts, 1 small red onion, 1 small cooked russet potato, 1 Tablespoon cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 3/4 teaspoon ground black pepper, 1/2 cup loosely packed fresh Italian flat leaf parsley
- Pulse the ingredients in the food processor until they are thoroughly combined.
- Remove the chicken mixture from the food processor, and form into little nuggets. Each nugget will be about a heaping tablespoon.
- Pour the panko bread crumbs onto a plate.1 cup Japanese bread crumbs
- Roll the raw chicken nuggets in the panko bread crumbs and place on a baking sheet.
- Arrange the chicken nuggets in an even layer on a greased baking sheet, leaving space between each piece. Bake for 20 minutes. Flip, and continue to cook for 20 minutes or until golden brown and chicken is cooked through!
- Serve with ketchup or your favorite condiments!
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
