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Golden chicken nuggets garnished with parsley and served on a baking sheet with ranch dipping sauce.
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5 from 1 vote

Air Fryer Chicken Nuggets

Crispy on the outside and tender inside, homemade Air Fryer Chicken Nuggets are made with bite-sized chicken and a seasoned coating for a quick and easy meal or snack.
Prep Time10 minutes
Cook Time12 minutes
Marinating Time30 minutes
Total Time52 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Author: Mariam Ezzeddine

Ingredients

  • 1 lb chicken tenders cut into bite-size pieces
  • ½ cup buttermilk
  • salt and pepper to season the chicken in buttermilk
  • 2 tbsp. cornstarch
  • 2 whole eggs
  • ½ cup all-purpose flour
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. smoked paprika
  • ½ tsp. salt for flour mixture
  • ½ tsp. black pepper for flour mixture
  • chopped parsley to garnish
US Customary - Metric

Instructions

  • Add the chicken pieces, buttermilk, salt, and pepper to a medium bowl. Marinate for at least 30 minutes.
  • Place the cornstarch in a small bowl and set aside.
  • Whisk the eggs with a fork in a separate bowl and set aside.
  • Add the flour, garlic powder, onion powder, paprika, salt, and pepper to a plate. Mix well and set aside.
  • Dredge each piece of marinated chicken in the cornstarch, dip it into the egg mixture, then coat it with the seasoned flour. Shake off any excess flour.
  • Repeat with the remaining chicken pieces and place them on the prepared baking sheet.
  • Preheat the air fryer to 390°F. Spray the air fryer basket with cooking spray.
  • Place the chicken pieces in a single layer in the air fryer basket. Spray the tops with cooking spray.
  • Air fry for 10-12 minutes, flipping the chicken halfway through, until crispy, golden, and completely cooked through.
  • Garnish the popcorn chicken with fresh parsley and serve with ranch or ketchup.

Notes

  • Cut the chicken into similar-sized pieces for more even cooking and to reduce the chance of smaller nuggets drying out.
  • Let excess buttermilk drip from each chicken piece before dredging it in the cornstarch. Too much liquid can lead to a thick or uneven coating.
  • Lightly press the seasoned flour onto the chicken to help it adhere and reduce bare spots in the coating.
  • Look for pale or powdery patches on the coating and lightly spray them with cooking spray to prevent dry, floury spots.

Nutrition

Calories: 238kcal | Carbohydrates: 21g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 456mg | Potassium: 498mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg