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Crushed cornflakes mixed into the breadcrumb coating is the shortcut that gets these closer to a fast-food crunch than plain breadcrumbs alone could manage, using a fraction of the oil a deep fryer would need. Cutting the chicken into uniform pieces matters more than it seems, since unevenly sized nuggets cook at different rates and some end up dry while others stay underdone.
Prep Time
15 min
Per serving
280kcal
Calories
28g
Protein
22g
Carbs
9g
Cook Time
12 min
Servings
4 people
Difficulty
easy
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Cut the chicken breast into evenly sized nugget-shaped pieces, about 3cm each.
Set up three shallow bowls: one with flour mixed with garlic powder and salt, one with the beaten eggs, and one with the breadcrumbs mixed with crushed cornflakes and paprika.
Dip each chicken piece in the flour, then the egg, then press firmly into the breadcrumb mixture, coating thoroughly.
Preheat the air fryer to 200°C (400°F) for 3 minutes.
Lightly spray the coated nuggets with cooking oil and arrange in a single layer in the air fryer basket, without overlapping.
Air fry for 10-12 minutes, flipping halfway through, until golden, crispy, and cooked through to an internal temperature of 74°C (165°F).
Serve immediately with ketchup, honey mustard, or barbecue sauce for dipping.
Cut the Chicken Evenly: Uniformly sized pieces cook at the same rate, so some don't turn out dry and overdone while others stay underdone in the center. Press the Coating On Firmly: Taking a moment to really press the breadcrumb mixture into each piece helps it adhere better and reduces the chance of the coating falling off during air frying. Don't Overcrowd the Basket: Arrange the nuggets in a single layer with space between each so hot air can circulate fully around them for the crispiest results.
Yes, boneless chicken thighs work well and stay juicier, though you may need to trim excess fat before cutting them into nugget-sized pieces.
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