The Only Chicken Nugget Recipe You’ll Ever Need

This kid-friendly, crispy air fryer chicken nugget recipe uses real ingredients — no fillers, just golden, crunchy goodness. The Yukon potato helps create a juicy, tender texture like the fast-food kind, but healthier.

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Crispy Chicken Nuggets
Prep time: 15 minutes
Cook time: 10-12 minutes
Servings: 20 chicken nuggets

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INGREDIENTS

For the nugget mixture:

• 1 lb boneless, skinless chicken breast (cut into 2–3 chunks)
• ½ cup mashed cooked Yukon Gold potato (about 1 small potato)
• 2 oz red onion (about ¼ of a large red onion), cut into chunks
• 2 tablespoons corn starch
• ¾ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika (optional for color)
• Black pepper to taste

For the coating:

• 1 egg
• 1 tablespoon water
• ½ cup panko breadcrumbs (or use finely crushed cornflakes)
• 2 tablespoons corn starch
• Olive oil spray

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DIRECTIONS

1. Cook and mash the potato: Cook 1 small Yukon Gold potato until you can stick a knife through it. Peel, mash, and let cool.
2. Blend the nugget mixture: In a food processor, add: chicken chunks, mashed potato, and red onion pieces, then pulse until smooth and paste-like, scraping down as needed. Add the seasonings and 2 tablespoon corn starch. Pulse again to combine.
3. Shape into McNugget-style pieces: Wet your hands. Scoop about 1½ tablespoons of the mixture and form thin, oblong nuggets — around ½ inch thick. Think pill shapes or “boot” shapes. Place on a parchment-lined tray.
4. Coat the nuggets: In a shallow bowl, whisk together egg + water. In another bowl, mix panko + corn starch. Dip each nugget in egg wash, then coat in the dry mix. Press lightly to adhere. Place coated nuggets back on the tray and spray both sides generously with olive oil.
5. Air fry: Preheat air fryer to 400°F for 3 minutes. Air fry nuggets in a single layer at 400°F for 10–12 minutes, flipping halfway and spraying again. They should be golden, crispy, and cooked through (165°F internal temp).
6. See notes below on tips, storage, and making in advance (frozen nuggets.)

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NOTES

• I like to simply boil my potato for this recipe. Place in a pot, fill with water until the potato is covered by about an inch, and bring to a boil. Let it boil for 20-30 minutes, until you can easily pierce it with a fork. Do this step first so you can prepare the rest of the recipe while the potato cooks.
• Skip the gloves and just keep a bowl of water nearby to keep your hands wet. It will make forming the nuggets so much easier.
• I like to use a classic OXO brand 1.5 Tbs cookie dough scooper to keep the amount consistent. This is the same scooper I use for meatballs.
• Sometimes I will use an airfryer liner for this recipe as I find it easier to place them in and take them out.
• Storage for cooked nuggets:
  • Let them cool completely, then transfer to an airtight container.
  • Refrigerate for up to 4 days.
• Reheating:
  • Air fryer: 375°F for 3–4 minutes
  • Oven: 375°F for 8–10 minutes
• To Freeze (Uncooked or Cooked):
  • Freeze Before Cooking (best texture):
    After shaping the nuggets, place them on a parchment-lined baking sheet. Freeze in a single layer until firm (about 1 hour), then transfer to a freezer-safe bag or container. Label with date. Freeze for up to 2 months.
  • Cook from frozen:
    Air fry at 375°F for 14–16 minutes, flipping halfway. No need to thaw.
    
  • Freeze After Cooking:
    Let cooked nuggets cool completely. Freeze in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen:
  • Air fryer: 375°F for 6–8 minutes
    Oven: 375°F for 12–15 minutes