Air Fryer Chicken Nuggets
Shop nuggets are made from mechanically separated meat, which is why they are uniform and slightly rubbery. Homemade ones are worth the trouble precisely because the chicken is chopped or pulsed briefly, so the texture stays visible. Bread soaked in milk holds moisture and saves lean breast meat from going dry.
- Prep
- 30 min
- Cook
- 10 min
- Rest
- 30 min
- Total
- 1 h 10 min
- Servings
- 4
- Level
- Easy
- Per serving
- 340 kcal
Ingredients
Filling
Coating
Makes: about 24 nuggets, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the bread
Pour the milk over the bread, leave it 5 minutes, then mash it to a paste with a fork.
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Step 2: Chop the chicken
Dice the meat and pulse it 5 or 6 times, one second each. A smooth purée gives bouncy, rubbery nuggets.
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Step 3: Mix
Combine the chicken with the bread paste, egg, salt, pepper and paprika. Slap the mixture against the bowl a few times to tighten it.
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Step 4: Chill
Refrigerate the mixture for 30 minutes. Cold mince shapes easily and stops sticking to your hands.
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Step 5: Shape and coat
With damp hands form flat ovals 1.5 cm thick, dredge in flour, then press firmly into the breadcrumbs.
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Step 6: Oil them
Spray or brush both sides evenly with oil. Without it the coating stays white and floury.
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Step 7: Cook for 10 minutes
Preheat for 3 minutes at 195 °C, lay the nuggets out in a single layer and cook 10 minutes, turning at the 5 minute mark.
Tips & variations
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Tip
Power varies between machines, so cut one open 3 minutes before the end the first time. It should read 74 °C inside.
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Tip
In an oven they take 18–20 minutes at 200 °C and come out drier: the longer heat pulls more juice out of lean breast meat.
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Tip
Thigh meat instead of breast gives a noticeably juicier nugget and forgives an extra minute in the basket.
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Variation
Work 50 g of grated hard cheese into the mixture for a richer nugget with molten streaks inside.
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Storage
Freeze them raw on a tray, then bag them: cook from frozen for 14 minutes at 195 °C, no thawing needed.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 340 kcal | 1,360 kcal |
| Protein | 28 g | 112 g |
| Fat | 14 g | 56 g |
| Carbohydrates | 26 g | 104 g |
Approximate values calculated from standard ingredient data.
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