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Crispy Air Fryer Chicken Nuggets Easy Lunchbox Ideas

air fryer chicken nuggets - featured image

These crispy air fryer chicken nuggets are a game-changer for anyone who craves comfort food but needs it fast. Ready in under 25 minutes, they are perfect for lunchboxes and stay crispy even after sitting for a few hours.

Ingredients

Scale
  • 1 pound chicken breast, cut into 1-inch cubes
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • Cooking spray (avocado oil spray recommended)

Instructions

  1. Pat the chicken breasts dry with paper towels. Cut them into 1-inch cubes, keeping them uniform in size.
  2. Set up the breading station: In the first shallow bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. In the second bowl, beat the eggs with a tablespoon of water. In the third bowl, combine the panko breadcrumbs and grated Parmesan cheese.
  3. Working in batches, dredge chicken cubes in the flour mixture, shaking off excess. Dip into the egg wash, letting extra drip off. Press into the panko mixture, coating all sides. Place coated nuggets on a plate.
  4. Preheat the air fryer to 400°F for 3 minutes.
  5. Lightly spray the air fryer basket with cooking spray. Arrange nuggets in a single layer without touching. Cook in batches if needed.
  6. Spray the tops of the nuggets lightly with cooking spray. Air fry at 400°F for 8 minutes. Flip each nugget with tongs, spray again lightly, and cook for another 4-6 minutes, or until golden brown and internal temperature reaches 165°F.
  7. Let the nuggets rest in the air fryer basket for 1-2 minutes before removing. Serve immediately.

Notes

Pat the chicken dry to ensure crispiness. Do not skip the double-coating (flour-egg-panko). Shake off excess egg wash. Work in small batches to avoid overcrowding. Let nuggets rest for 1-2 minutes after cooking to set the coating. For gluten-free, use almond flour and gluten-free panko. For a spicy version, add ½ teaspoon cayenne pepper to the flour mixture.

Nutrition

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