Air Fryer Chicken Nuggets with Toasted Panko and Parmesan
By Noah Bennett
Prep
10 min
Cook
16 min
Total
26 min
Servings
4
Level
Easy
Choose boneless, skinless chicken breast meat that can be cut into 1-inch nuggets․ Chicken breasts have a neutral flavor that pairs well with other ingredients․ Air-fried chicken nuggets are juicy inside and coated with crispy, thoroughly cooked panko and Parmesan bread crumbs․
The chicken is dipped in egg, salt, and pepper and then dredged with flour and a mixture of panko bread crumbs and grated Parmesan cheese and, optionally, red pepper flakes and dried parsley․ Finely grating Parmesan cheese helps the coating adhere evenly to the chicken․ Toasting the panko bread crumbs helps give the chicken nuggets a browner, crispier color․ Unseasoned panko bread crumbs can be substituted for a classic golden-nugget appearance․ Firmly press panko and cheese onto the chicken on all sides instead of dipping and rolling․
The nuggets should be golden brown and not stick together in the air fryer basket․ The main reason panko doesn't crisp is overcrowding in the air fryer basket․ Patting the chicken dry before breading will help the egg and panko stick․ Try air frying smaller batches of nuggets and lightly spraying their tops with oil before air frying․
Serve nuggets with ranch, ketchup, honey mustard, barbecue sauce, and marinara and arrabbiata sauces․ Cooked nuggets can be frozen for up to two months․ The article recommends using an air fryer to reheat nuggets, as it restores a crisp exterior more effectively than a microwave․
Why you'll love this recipe
- Real chicken breast cutlets reduce the number of ingredients and variations, helping you cook nuggets more evenly in the air fryer․
- Shredded panko bread crumbs have a different color and texture than other bread crumbs commonly available in grocery stores․
- Shredded Parmesan cheese incorporates into the breadcrumbs to help them adhere to and coat the chicken breast․ Chicken breasts are mild․
- A little flour follows the eggs to help the breading adhere to the food and keep it from falling off while cooking․
- Boneless, skinless breast meat cut into one-inch cubes to create similarly shaped nuggets; breast meat does not have the uneven shape typical of nuggets made from thigh meat․
- Optional red pepper flakes can be added to the breadcrumb mixture for extra flavor․ Dried parsley can be added to the breadcrumb mixture for extra flavor without other cooking changes․
Ingredients
- •1 ½ pounds boneless skinless chicken breasts (2 large)
- •1 large egg (lightly beaten)
- •¼ teaspoon salt (or to taste)
- •¼ teaspoon ground black pepper
- •1 tablespoon all-purpose flour
- •1 ½ cups panko breadcrumbs (toasted or regular)
- •½ cup grated Parmesan
- •2 pinches red pepper flakes (optional)
- •2 pinches dried parsley
- •cooking spray (for spraying the nuggets)
Instructions
- 1
Cut the chicken breasts into 1-inch pieces and place them in a large bowl.
- 2
Add the lightly beaten egg, salt, and pepper, then toss until each piece is evenly coated.
- 3
Sprinkle the flour over the chicken, toss to coat, and set aside.
- 4
In a separate shallow bowl, mix the panko breadcrumbs, Parmesan, red pepper flakes, and dried parsley until evenly combined.
- 5
Working with one piece at a time, dredge the chicken in the panko-Parmesan mixture and gently press the coating onto all sides.
- 6
Transfer the coated chicken pieces to a large plate.
- 7
Preheat the air fryer to 400°F.
- 8
Arrange half of the nuggets in the basket in a single layer, leaving space between each piece.
- 9
Lightly spray the tops with cooking spray and cook for 5 to 7 minutes, until golden and cooked through.
- 10
Transfer the cooked nuggets to a plate and repeat with the remaining batch.
- 11
Serve hot with ranch dressing, ketchup, honey mustard, or barbecue sauce.
FAQ
Nutrition (per serving)
Calories
303
Protein
30g
Fat
11g
Carbs
20g
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