3 Ingredient Easy Chicken Nuggets
Seriously the easiest, moist and tender homemade chicken nuggets.
Servings: 2 dozen
Ingredients
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 2/3 cup Panko breadcrumbs, plus extra for coating if using gluten-free or regular style breadcrumbs, start with 1/2 cup
- 1 tsp kosher salt
- 1/4 tsp garlic powder and onion powder (optional)
- oil spray, for cooking
Instructions
- Mix ground chicken, egg, breadcrumbs, salt, and seasonings, if using, in a large bowl. You can use a spoon but I find clean hands work best.
- Form the mixture into nugget shapes. It should be slightly sticky but able to roll into a ball. You can dampen your hands with water if you are having trouble forming the nuggets. (I use about 2 tablespoons of the mixture per nugget.) You should get 22 to 24 nuggets.
- Place about 1/3 cup more breadcrumbs into a bowl and press each nugget into the breadcrumbs to coat.
- Place the nuggets into your air fryer. You may have to cook in batches depending on the size of your air fryer. Spray the nuggets with oil. Cook at 400 degrees for 4 minutes then flip each nugget, spray with oil, and cook for another 4 minutes (or until golden brown).
- The nuggets can be stored in a container in the refrigerator for 4 days. They are best reheated in the air fryer at 375 for 5 to 7 minutes.
Notes
To freeze: Place the nuggets in the freezer in a single layer either on a plate or a parchment-lined sheet pan. Freeze until solid then place in freezer bags. To reheat, air fry at 375 for 6 minutes per side.
Oven instructions: Preheat the oven to 425 degrees. Place nuggets on a greased rack for best results. Bake until golden brown, 10 to 12 minutes.