Deliciously crisp, these chicken nuggets, coated in Parmesan and cooked in an air fryer, come together in no time for an irresistible snack.
The first bite takes you straight back to cafeteria lunches and TV trays: tender chicken in a golden, crunchy coat. Made in an air fryer, they deliver the same indulgence in just 7 to 8 minutes (see my air-fryer cooking chart), while absorbing far less fat than traditional deep-frying.
Busy parents, hungry students, or cooking enthusiasts already equipped with an air fryer will find a quick solution that won’t fill your place with the smell of burnt oil.
Crispy without a vat of oil?
Inside the perforated basket, very hot air reaches nearly 200 °C. Convection sets the coating and gelatinizes the starch, then melts surface fats until you get the same honey-brown finish as a deep fryer—without the liter of oil.
When you’re done, just pull out the tray and rinse it under hot water—no greasy oil to strain, no pan to scrub. Better yet, an air fryer cooks in batches, perfect for snacking on demand. The same hot-air magic also works wonders on Korean fried chicken, proof that it can crisp far beyond the nugget.
To make the most of that hot air, two tools matter:
- a well-perforated basket
- a spray of sunflower oil or mild olive oil for a fine, even mist
Tips for perfect air-fryer nuggets
Forget the compact “all-white” look of industrial versions: boneless chicken thighs, naturally richer, stay juicier and handle the dry heat of the air fryer better.
For the crust, layer it: panko breadcrumbs for crunchy shards, finely grated Parmesan for umami, and a sprinkle of parsley for freshness. Salt and pepper will do, but a whisper of smoked paprika or a pinch of Madras curry lifts the coating without overpowering it. The method also adapts to well-pressed firm tofu or cubes of seitan.
If you batch-cook, double the amounts, freeze the nuggets raw, then cook them from frozen. This option will generally need a few extra minutes for the center to reach the ideal temperature.
Ingredients
Chicken
- 450 g chicken thighs boneless and skinless
- 1 egg lightly beaten
- 0.25 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 1 tablespoon flour
Breading
- 1 large handful panko breadcrumbs
- 0.5 large handful Parmesan cheese grated
- 2 pinches dried parsley
Cooking
- cooking spray for spraying
For serving
- ketchup
Instructions
Preparation
- Trim any excess fat from the chicken thighs and cut into 2.5 cm pieces.450 g chicken thighs
- In a bowl, toss the chicken with the beaten egg, salt and pepper until evenly coated.1 egg, 0.25 teaspoon salt, 0.25 teaspoon black pepper
- Sprinkle the flour over the chicken and toss to coat well, then set aside.1 tablespoon flour
- In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese and dried parsley.1 large handful panko breadcrumbs, 0.5 large handful Parmesan cheese, 2 pinches dried parsley
- If the Parmesan is coarsely grated, pulse for a few seconds to create a more uniform texture.
- Dip each piece of chicken in the breading, pressing to coat all sides, then place on a large plate.
- Preheat the air fryer to 200 °C.
- Place half of the nuggets in the basket, spray generously with cooking spray and cook for 5 minutes.cooking spray
- Turn the nuggets over, spray again with cooking spray and cook for 2 to 3 minutes more, or until cooked through.
- Transfer the cooked nuggets to a plate and repeat with the remaining nuggets.
- Serve hot with ketchup or your favorite dipping sauce.ketchup
Notes
- Air-frying makes these nuggets crispy on the outside and tender, juicy on the inside.
- Finely ground Parmesan creates a more even breading that adheres better.
