Crispy, golden chicken nuggets with a Parmesan-panko crust. High protein, air-fried, and freezer-friendly.
Cuisine: American · Dish Type: Main Dish · Prep: 40 min · Cook: 15 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐
Ingredients
Protein: 33 oz chicken breast, pre-brined, cut into 1–1¼″ nuggets.
Dry Coat: 3½ Tbsp cornstarch, ¾ tsp garlic powder, ¾ tsp black pepper.
Wet Binder: 2 large eggs, 1½ Tbsp water.
Breading: 2 cups panko, 2.2 oz finely grated Parmesan, 1⅞ tsp each garlic powder/onion powder/paprika, ⅛ tsp cayenne, 1⅛ tsp black pepper, 1½ Tbsp cornstarch.
Finish: olive oil spray. Sauce: ketchup, BBQ, spicy BBQ, or buffalo.
Instructions
- Pat chicken very dry.
- Toss with the dry coat mixture.
- Set up a breading station: whisk eggs and water in one bowl; mix all breading ingredients in another.
- Dip chicken in egg wash, press firmly into breading, place on a tray. Spray tops lightly with olive oil.
- Air fry at 400°F: 6 minutes, flip, light oil spray, 4–6 more minutes. Pull at 165°F internal.
- Rest 2 minutes, serve hot with sauce.
Tips
- Parmesan must be finely grated or clusters form.
- Toss finished nuggets in hot honey or chili oil for an adult version.
- Freeze raw after breading, cook from frozen at 400°F for 12–14 minutes.
- Reheat cooked nuggets uncovered at 400°F for 5–7 minutes.