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small irregular flattened chicken nuggets with a golden panko crust on an ordinary plate, with one nugget cut open to show a fine pale ground-chicken interior rather than whole breast chunks
Melissa Hart

Air Fryer Chicken Nuggets

Ground chicken makes soft, evenly sized nuggets with a crisp crumb shell, which is a different bite from chunks cut straight from a breast. Chill the shaped pieces briefly. The mixture firms enough to coat without sticking to your fingers. Flattening each nugget gives it a center that cooks before the crumbs darken. Keep the shapes a little irregular rather than pressing them into identical molds, then turn gently once their first side has set.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1/4 cup plain breadcrumbs
  • 2 tbsp whole milk
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp water
  • 3/4 cup panko breadcrumbs
  • 2 tbsp neutral oil

Method
 

  1. Mix ground chicken, plain breadcrumbs, milk, salt, garlic powder and pepper just until combined. Shape into 20 small flattened nuggets about 1/2 inch thick and refrigerate for 15 minutes; this chilling is included in prep time.
  2. Put flour in one shallow bowl, beat egg with water in a second and put panko in a third. Coat nuggets lightly in flour, egg and panko.
  3. Preheat a 6-quart air fryer to 390°F for 3 minutes. Dab nuggets with oil and arrange half in the basket without touching.
  4. Air fry for 5 minutes, turn carefully and cook for 5 to 7 minutes more until golden and at least 165°F in the centers. Transfer to a rack and repeat with the remaining nuggets.
  5. Rest the final batch for 3 minutes and serve 5 nuggets per person.