Air Fryer Chicken Bites are ultra crispy, tender and juicy with a simple panko breading and minimal oil. These homemade chicken nuggets are kid friendly but also make a delicious appetizer or game day snack!
Today, we’re taking a childhood classic – chicken nuggets – and making them in the air fryer! These air fryer chicken bites (AKA chicken nuggets) are easy to make and they’re on the healthier side too.
The air fryer really does a fantastic job at getting breaded food crispy without all the oil that comes from deep frying or pan frying. In most cases, you just need a light spritz of oil to achieve crispy results.
Some of our favourite breaded recipes for the air fryer include this pork schnitzel, cod fish and shrimp.
And, now we’re adding these crispy chicken bites to the list!
Why you’ll love this recipe
- These chicken bites are great for meal prep! Just store them in the fridge or freezer and reheat them in the air fryer when ready to enjoy.
- The breading for the chicken is made extra crispy by toasting the panko crumbs first. While panko crumbs are crispy on their own, toasting them for 5 minutes turns them golden brown and gives them an extra crunch.
- This recipe requires very little oil. The only oil is a light spritz of cooking spray on the panko crumbs before toasting them.
- You can pair these chicken nuggets with some air fryer potato wedges for a full meal, or serve them up with some other snacks and appetizers like air fryer gnocchi or jalapeno poppers.
Details on the ingredients
Chicken – You’ll need 1 pound of boneless, skinless chicken breast for this recipe, cut into roughly 2-inch pieces. This is about 2 large chicken breasts. You can also use 1 pound of boneless, skinless chicken thighs, if you prefer.
Flour – The chicken bites are tossed with a 1/4 cup of flour. It’s just a light dusting but it absorbs moisture and helps the egg wash stick to the chicken. The recipe calls for whole wheat flour to make it a little more wholesome, but you can substitute white flour.
Egg – You’ll need to whisk together two eggs for the egg wash. Dipping the floured chicken in the egg helps the panko breading stick to the chicken.
Panko crumbs – I used white panko crumbs for the crispy breading, but you can also use whole wheat. (White was all I could find around here). To get them extra crispy, toast the crumbs in the oven first.
Seasonings – A simple mix of smoked paprika, garlic powder, salt and pepper is used to season the panko crumbs. The smoked paprika adds a smoky flavor. For a non-smoky flavor, you can just use regular paprika. You can also substitute with other dried herbs and spices (suggestions are included below).
How to make homemade chicken nuggets in the air fryer
First, you’ll need to toast the panko crumbs.
Line a large baking sheet with parchment paper and spread out the panko crumbs. Lightly spray them with oil.
Bake for 5 minutes on 400F, or until the crumbs are golden brown. (Stir them around half way through so they brown evenly and be sure to keep an eye on them so they don’t burn). Remove from oven and let cool.
Add the flour and chicken pieces to a large ziplock bag and toss until the chicken are fully coated with a light dusting of flour.
Whisk together the eggs in a shallow bowl.
In a separate shallow pie or large rimmed plate, mix together the toasted panko crumbs and seasonings.
Dip the floured chicken pieces in the egg wash, letting any excess egg drip off, and then coat them in the panko crumb mixture. (I use my fingers to lightly press the crumbs into the surface of the chicken).
Place the chicken pieces in a single layer in the air fryer basket. (You’ll need to air fry in two batches so place the remaining breaded chicken in the fridge).
Air fry on 400F for 6 minutes. Flip the nuggets over and air fry for another 5-6 minutes.
Repeat with remaining chicken. (Note that the second batch may cook faster as the air fryer is now heated up).
Seasoning variations
- If you’re not a fan of the smoky flavor, use regular paprika instead of smoked paprika.
- For an extra smoky flavor, add some chipotle seasoning.
- To make the nuggets spicy, add chili powder, a pinch cayenne pepper or crushed red pepper flakes.
- For a savoury flavour, add some dried herbs like oregano, basil or parsley.
- Everything but the bagel seasoning would also be a delicious option.
Dip options
There are so many dip/sauce options for chicken nuggets. Here are a few of our favourites:
- BBQ sauce
- Ranch dressing
- Sweet and sour sauce
- Honey mustard
- Marinara sauce
- Ketchup
- Chipotle dip
- Jalapeno dip
- Queso
Frequently asked questions
I recommend setting your air fryer to 400F. At this temperature, the chicken will fully cook without drying out and the coating will get browned and crispy. If you cook it at a lower temperature, it will take longer for the breading to get crispy and the chicken nuggets may dry out.
At 400F, chicken nuggets only take 12 minutes to cook. The timing may vary slightly depending on the brand, model and size of your air fryer, as well as the size of your chicken pieces. The nuggets are done when they’re crispy and browned on the outside and no longer pink in the middle. The internal temperature of the chicken should be 165F. I recommend using a meat thermometer to test for doneness.
For a crispy coating, I recommend using panko crumbs. These are Japanese-style bread crumbs that are larger than regular bread crumbs with a flaky, coarse texture. Regular bread crumbs are soft with a fine texture, so they will not get as crispy.
This isn’t absolutely necessary, but toasting them will result in an extra crunchy breading.
Yes! You can substitute 1 pound of boneless, skinless chicken thighs for the breasts.
This recipe was tested in a 5.8 quart Cosori basket style air fryer.
Storage, freezing and reheating
Leftover chicken bites should be stored in an airtight container in the fridge and should last for 3-4 days.
The breading will soften in the fridge, so to reheat, just air fry on 350F for 6-7 minutes, or until the chicken is warmed through and the breading is crispy again. Be careful not to reheat the chicken bites for too long as they will dry out.
To freeze, arrange the cooked chicken nuggets in a single layer on a baking sheet and place in the freezer for a few hours. Once frozen, transfer the nuggets to a freezer bag and store in the freezer.
To reheat from frozen, air fry on 350F for about 12 minutes or until the breading is crispy and the chicken is heated through.
Key recipe tips
- Seasoning. Since nuggets are meant for dipping, these are not overly seasoned. If you like extra seasoning, feel free to add more.
- Size of nuggets. The chicken was cut into 2-inch pieces. Larger pieces will take longer to cook.
- Coating with flour. You only need a light dusting of flour on the chicken. Instead of dipping each chicken piece in flour, I find it’s easier to add all of the chicken pieces and flour to a large ziplock bag and toss them around until the chicken is evenly coated. Just shake off any excess flour before dipping the pieces into the egg wash.
- Breading process. I usually use one hand to dip the chicken pieces in the egg wash and keep the other hand dry to coat the chicken in the panko crumbs. If you use the same hand, your fingers will get clumpy with egg and panko crumbs.
- Preheat air fryer. I didn’t preheat my air fryer for this recipe, but if your air fryer requires it, you should do so before adding the nuggets. This may reduce the cooking time slightly.
- Air fry in a single layer. For quick and even cooking, make sure you air fry the chicken bites in a single layer and avoid overcrowding the air fryer. Depending on the size of your air fryer, this will require at least two batches.
- Flip the nuggets. Make sure you turn the chicken nuggets over half way through air frying to ensure they cook and brown evenly.
- Don’t overcook. The chicken nuggets are ready when their internal temperature reaches 165F. Use a meat thermometer to check for doneness so you don’t overcook them as they will dry out.
Other air fryer recipes
- Air Fryer Fish Tacos
- Air Fryer Mini Pizza
- Air Fryer Scallops
- Air Fryer Tortilla Chips
- Air Fryer Carrots
- Air Fryer Beets
- Air Fryer Pita Chips
- Air Fryer Garlic Bread from Carmy
If you make this recipe, I’d love to hear what you think in the comments below!
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Air Fryer Chicken Bites
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 4 servings
- Category: Dinner; Appetizer
- Method: Air Fry
- Cuisine: American
Description
Air Fryer Chicken Bites are ultra crispy, tender and juicy with a simple panko breading and minimal oil. These homemade chicken nuggets are kid friendly but also make a delicious appetizer or game day snack!
Ingredients
- 1 1/2 cups panko crumbs
- Non-stick cooking spray
- 1 pound boneless, skinless chicken breasts (about 2 large breasts), cut into 2-inch pieces
- 1/4 cup whole wheat flour
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper and spread out the panko crumbs. Lightly spray with oil (non-stick cooking spray works well). Bake for 5 minutes, or until the crumbs are golden brown. (Stir a few times to ensure they brown evenly and don’t burn). Remove from oven and let cool.
- Add the flour and chicken to a large ziplock bag and toss until the chicken pieces are lightly coated with flour.
- Whisk together the eggs in a shallow bowl.
- In a separate shallow bowl or large rimmed plate, mix together the toasted panko crumbs, salt, smoked paprika, garlic powder and black pepper.
- Dip the floured chicken pieces in the egg wash, letting any excess egg drip off, and then coat with the panko crumb mixture. (Use your fingers to lightly press the crumbs into the surface of the chicken).
- Place the chicken pieces in a single layer in the air fryer basket. (You’ll need to air fry in two batches so place the remaining breaded chicken in the fridge).
- Air fry on 400F for 6 minutes. Flip the nuggets over and air fry for another 5-6 minutes, or until the internal temperature of the nuggets reach 165F.
- Repeat with remaining chicken. (The second batch may cook faster than the first).
Notes
- You can substitute 1 pound of boneless, skinless chicken thighs for the chicken breasts.
- It’s not absolutely necessary to toast the panko crumbs in the oven first, but toasting them will result in an extra crunchy breading.
- These nuggets are not overly seasoned. If you like extra seasoning, feel free to add more, or change it up with different dried herbs and spices.
- For a non-smoky flavour, use regular paprika instead of smoked paprika.
- The chicken was cut into 2-inch pieces. If you cut your pieces larger or smaller, you’ll need to adjust the cooking time slightly.
- I usually use one hand to dip the chicken pieces in the egg wash and keep the other hand dry to coat the chicken in the panko crumbs. If you use the same hand, your fingers will get clumpy with egg and panko crumbs.
- I didn’t preheat my air fryer for this recipe, but if your air fryer requires it, you should do so before adding the nuggets. This may reduce the cooking time slightly.
- This recipe was tested in a Cosori 5.8 quart air fryer. If you have a different brand, model or size, you may need to adjust the air frying temperature and time slightly.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: chicken nuggets, chicken bites
These chicken bites are delicious – much better than the frozen variety. So crispy on the outside and nice and tender inside.
Thank you! So glad you liked them!