chicken nuggets

This recipe is easy to make, absolutely delicious, and perfect for all ages. The chicken is tender and juicy on the inside, while perfectly crispy on the outside!

Baked Crispy Spicy Chicken Nuggets

chicken breast

all-purpose flour

breadcrumbs (regular)

tsp chili powder

tsp smoked paprika (or regular)

tsp crushed red pepper flakes

garlic powder

onion powder

tsp salt

tbsp Franks Hot Sauce (or hot sauce of choosing)

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.

In a shallow dish, combine: flour, breadcrumbs, chili powder, smoked paprika, red pepper flakes, garlic powder, onion powder, and salt. Toss to thoroughly combine.

In a separate bowl, combine the hot sauce with the beaten egg.

Dip each piece of chicken into the hot sauce mix and then into the breadcrumb mix. Firmly press the breading onto each piece and then place onto the baking sheet.

Using nonstick cooking spray, give the nuggets a generous sweep of the spray. I used olive oil. This will help to crisp them as they bake.

Bake for 8 minutes. Remove from the oven to flip and allow to bake 8-10 additional minutes. Time will be dependent on how large your nuggets are, so its best to check at 5 minutes. Bake until no longer pink or internal temperature should read 165 degrees F.

Serve with your favorite sauce!

Making homemade Chicken Nuggets in the air-fryer is so much healthier than fast food or frozen nuggets, and so easy to make.

Air Fryer Chicken Nuggets

oz 2 large skinless boneless chicken breasts,

kosher salt and black pepper (to taste)

olive oil

breadcrumbs

panko

parmesan cheese

olive oil spray (I used my Misto)

Preheat air fryer to 400°F for 8 minutes.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the basket.

Lightly spray the top with olive oil spray then air fry 8 minutes, turning halfway. Until golden.

Homemade Healthy Chicken Nuggets made in the air fryer are quick and easy!

Print the full recipe here:
https://www.skinnytaste.com/air-fryer-chicken-nuggets/

Lots of factors influence outcome of how frozen chicken nuggets cook. They all vary in size,  thickness, and sometimes the coating so you’ll have to adjust timing. For best and even cooking, don&#x27;t overcrowd the basket. Fill just an even single layer of chicken nuggets. All air fryers are different and some cook much hotter than others. Once you cook your first batch of chicken nuggets, you’ll know more of what works for your model of air fryer and size of food. These were tested on basket style air fryers. Read more recipe notes below the recipe. Nutrition will vary from brand to brand and will depend on the type of coating.

Air Fryer Frozen Chicken Nuggets

Frozen Chicken Nuggets

Place the frozen chicken nuggets in the air fryer basket and spread out into a single even layer. No oil spray is needed.

Air Fry at 400°F/205°C for 8 minutes. Flip the nuggets over and then continue to cook at 400°F/205°C for another 2-4 minutes or until heated through and crispy.

Full Recipe Here ? https://airfryerworld.com/air-fried-frozen-chicken-nuggets/ ——— TOOLS USED IN THIS RECIPE VIDEO ———— Get the Gourmia Air Fryer: https://amzn.to/36nP4py INGREDIENTS 8 ounces Frozen Chicken Nuggets ? Print Full Recipe Here ? https://airfryerworld.com/air-fried-frozen-chicken-nuggets/ ? ?—— OUR ULTIMATE KITCHEN FAVORITES——?? ?Get the Best Oil Sprayer: https://amzn.to/39ttOR9 ?Get the Perforated Parchment Sheets: https://amzn.to/33sEV9a ?Get the Air Fryer Accessory Kit (choose right size for your air fryer): https://amzn.to/39GBIqv & https://amzn.to/39tvt9l ?Get the Air Fryer Silicone Pot: https://amzn.to/2JWeAco ?Get the Silicone Baking Cups: https://amzn.to/39KFjDD ?Get the OXO Silicone Tools: https://amzn.to/2JZg8lS SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/airfryerworld?sub_confirmation=1 Instagram: https://www.instagram.com/theairfryerclub/ Facebook Group for Help & Tips https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/AirFryerWorld/ Twitter: https://twitter.com/airfryerworld Pinterest: https://www.pinterest.com/AirFryerWorld/

Air Fryer Frozen Chicken Nuggets with Time & Temp.

Skip the drive through and make these copycat Chick Fil A Chicken Nuggets at home, paired with my famous Chick Fil A Sauce copycat of course! 

Chicken Nuggets Recipe

dill pickle juice

milk

all purpose flour

sugar

paprika

tsp black pepper

peanut oil* (for frying (at least 1" deep))

Start by placing your chicken in a large zip close bag and adding in the pickle juice and milk. Smoosh around to get all the chicken coated and let sit for 20 to 30 minutes.Meanwhile heat at least an inch deep of oil to 350 degrees F.

Combine the flour, breadcrumbs, powdered sugar, garlic powder, paprika, salt and pepper in a bowl and mix thoroughly.

Drain the marinade from the chicken and discard. Dip each piece of chicken in the breadcrumb mixture, coating completely, and then carefully add to the fryer.Cook in small batches so you do not decrease the temperature of the oil.

Fry for 3 to 5 minutes, until the chicken is a deep golden brown, then place chicken on a wire cooling rack to cool slightly. Keep cooking until all chicken is done. Enjoy!

Homemade Chick-fil-A Nugget and Sauce Recipe - These easy copycat Chick-fil-A nuggets are so delicious and allow you to make a large amount for parties!

CopyCat Chick Fil A Nugget and Sauce Recipe

chicken breasts

salt

cornstarch

black pepper

eggs

peanut oil, (or canola oil)

mayonnaise

honey

yellow mustard

barbecue sauce

lemon juice

Cut the chicken breasts into bite-sized chunks. Warm the pickle juice in the microwave, in a microwave-safe bowl, until hot to the touch. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.

For the Sauce: Mix all ingredients in a small bowl until smooth. Refrigerate until ready to use.

Once the chicken has brined in the pickle juice, mix the flour, salt, cornstarch, paprika, garlic powder, and black pepper in a medium bowl. Drain off the pickle juice. Set out a drying/cooling rack and dredge the chicken chunks in the flour. Shake off all excess flour so the coating is very thin. Lay the chicken on the rack. Coat all the chicken pieces before moving on.

Next beat the milk and eggs in a separate bowl. Pour 2 tablespooons of eggwash in the remaining flour mix and work it into little pebbles with your fingers. Dunk the chicken chunks in the eggwash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack.

Once all the chicken is double-dipped in the flour mixture, pour the oil in a large sauce pot. Turn the heat on medium to medium-high. Place a clip-on thermometer on the side of the pot and bring the temperature up to 350 degrees F.

Once the oil is ready, gently place one-third of the chicken chunks to the hot oil. Stir once, and fry 3-4 minutes until golden brown. Use a  spider skimmer to scoop the chicken pieces out of the oil. Place them on a paper towel lined plate. Cut one large piece open to make sure it's cooked through.

Allow the temperature to rise back to 350 degrees. Repeat with the remaining chicken pieces two more times. You can keep the fried chicken pieces warm in a 200 degree F oven if you like. Once all the chicken is cooked, serve warm with Chick-fil-A Sauce.

These quick and easy homemade cornflake chicken nuggets are shallow fried to crispy perfection.  Made using a handful of ingredients they are fantastic for entertaining as well as a family meal idea.

Crispy Cornflake Chicken Nuggets Recipe

chicken breast (skinless, boneless)

cornflakes

flour

Sea salt and pepper

Olive oil

Cut the chicken into similar size chunks, season and set aside.

To make the cornflake mixture place the cornflakes in a blender and briefly whizz up until they have the consistency of very coarse breadcrumbs. Combine with the regular breadcrumbs and place in a bowl.  Put the flour in another bowl.

Beat the eggs using a fork, season and set aside.

Dip each nugget in the flour, then egg, then cornflake mixtures – in that order.

In a large frying pan heat up approx. 3 tablespoons of the oil and fry the nuggets on a medium heat until golden brown for about 2 minutes on each side. Add a little more oil after you’ve turned them over.  Do not overcrowd the pan.

Place the chicken nuggets on top of a large plate lined with a paper towel (to absorb excess oil) for 1 minute. Discard the paper towel and serve the nuggets with your favourite dip and a sprinkle of lemon/lime juice (optional).

a delicious recipe that all family members love, that goes from none to done in 30 minutes!

Air Fryer Chicken Nuggets (from scratch recipe)

sandwich bread ((wheat

tbsp milk

lb ground chicken ((we like Isernio's brand))

tsp pepper

oregano

panko crumbs

granulated garlic

olive oil spray

panko crumbs ((optional, if needed))

Combine slice of bread and milk in medium sized mixing bowl. Allow to sit for 2-3 minutes. Add ground chicken, salt, pepper and oregano. Mix with hands to combine.  If mixture seems overly wet, add 1-2 tbsp of panko crumbs if desired.

Using a small cookie scoop, or a tablespoon, create chicken nugget patties, and place on foil, or a cookie sheet for ease of next step.

Preheat air fryer to 400 degrees fahrenheit.

Create assembly station, dredging the chicekn nugget patties in the following order. Station 1- Egg wash Station 2- FlourStation 3- Panko Coating

Spray the tops of the nuggets with nonstick spray, and place in air fryer basket (do not overlap,  you may need to do 2 batches) for 7-10 minutes, or until the internal temperature of the nuggets at their thickest point reaches 165 degrees fahrenheit.

Air fryer frozen chicken nuggets in your Ninja Foodi or any other brand so they&#x27;re tender inside and really crispy on the outside. This is it!

chicken nuggets (packaged, frozen)

Arrange your frozen chicken nuggets in your air fryer basket so they are not overlapping. This will make them the crispiest.

Close air fryer lid and turn machine on. Press air crisp at 400 degrees for 12 minutes.

At minute 5 lift lid and flip nuggets over.

After time is up enjoy immediately for best results.

https://embed.mediavine.com/videos/lepaunaoyyqarulk09je

These chewy, tasty nuggets-of-flavor are sure to please even the pickiest of kids. They're packed with protein and fun finger food. Dip in your favor BBQ sauce or ketchup.

Plant-Based "Chicken" Nuggets

bread crumbs ((whole-wheat Italian))

tsp curry powder (or turmeric)

unsweetened plant milk ((or use the juice from the can of beans))

oats

cannellini beans (drained reserving the liquid)

vital wheat gluten

tsp poultry seasoning

vegetable broth (or low-sodium store-bought)

Preheat the oven to 375°F. Place parchment paper on a baking sheet.

Add breadcrumbs and curry powder or turmeric to a small bowl for dipping and in another bowl, add the plant milk, or reserved bean liquid.

Place all of the rest of the ingredients in a food processer and blend until it comes into a ball. It should be a fairly dry batter but you can add a tablespoon or more broth if it seems too dry.

Add to a large bowl or cutting board and divide in half, then quarters and half the quarters again. Shape each piece into a fat log and pull off 3 nuggets out of each. (*See note below about make 20 instead). These are delicate so hold them gently. Flatten and shape them with your hands to form the nuggets. I place these on my baking sheet and then take the next step to dip and bread.

Take each nugget and dip with one hand into the plant milk and place it into the breadcrumbs. Use the other hand to cover it in breadcrumbs. Place back on the parchment-lined baking sheet. This can get a bit messy, but if you keep your hands separate, it works better.

Bake for 20-30 minutes, flipping halfway through. If you're making 20 nuggets, go with the 20 minutes, for 24 nuggets, check them closer to 30 minutes.

These juicy and delicious ground Chicken Balls will bring home the taste of our beloved Asian street food right in your kitchen but are yummier and so much healthier! Serve them as snacks or party appetizers with your fave dipping sauce.

CHICKEN BALLS

pepper

baking powder

tapioca

water

celery or parsley (very finely chopped)

Water

Cut chicken breast into small pieces and place in a food processor or blender.

Add onion powder, garlic powder, salt, ground pepper, starch, baking powder. Pulse for a couple of minutes gradually adding the ice water in between until it gets a homogeneous texture. Add  About 2-3 minutes depending on the speed of the processor. Add the chopped celery and pulse for another 20 seconds. Transfer content to a bowl.

Warm 6-8 cups of water in a large pot over low heat. Never let the water boil at all times. At the same time, prepare a large bowl with cold water.

Shaping. Lightly grease one hand with oil. Then scoop a fistful of the mixture. Create a small round opening with your thumb and index finger. Then gently squeeze the mixture to push it up and out through the opening to make a small ball. Using a spoon, scoop the ball into the pot of hot water. Do this to the rest of the mixture in batches making sure that the pot is not too full so the balls can float to the top.

Once the balls float let them cook for another 2-3 minutes then scoop them using a strainer and transfer them to the bowl with cold water. Once they have cooled down transfer them to a colander to drain excess water.

Check out this easy recipe for the best Sticky Orange Chicken recipe from Delish.com!

Sticky Orange Chicken

eggs,

c. all-purpose flour

Kosher salt

lb. boneless skinless chicken breasts, cut into 1” pieces

Canola oil

garlic,

ginger

red pepper flakes

orange juice

tbsp. low-sodium soy sauce

apple cider vinegar

tbsp. sweet chili sauce

hoisin sauce

brown sugar

lemon

green onions, thinly sliced

white rice,

Very, very good! Made this for my family and they all loved it even the picky eater. Better then Panda. Easy to make too!

Absolutely loved it. Will make it again and again

This turned out quite well in the end, although the chicken in egg and cornstarch mixture was something of a mess to work with. I didn't use quite all of the cornstarch and water at the end after reading some of the comments, and the sauce ended up with a perfect consistency.

I’ve never had orange chicken before so I gave this a try tonight.  I won’t be making it again for a couple of reasons.  First, frying the chicken was very time consuming (40 mins) and I had a big greasy mess to clean up afterward.  (Definitely too much work for a  weeknight meal.)  Second, neither of us were impressed by the flavors to make me want to prepare this again.  It was much too tart for us, and I even used Meyer lemon juice.  Even if I loved it, there was literally no extra sauce so it was weird eating chicken over dry rice.

Great dish! had to do extra for a family of 8. Perfect tasty dish! LOVE IT

I love this recipe ... the orange chicken turned out delicious and much appreciated by the family. Easy to make!

I make coconut jasmine rice to go along with this and we NEVER have leftovers. The frying is a bit time consuming but oh my GAWD is it worth it. Absolutely delicious meal

oh my gosh sooo  good! super moist and very flavorful. this is definitley going in my own home cookbook!!

I'm a kid and the dinner turned out amazing for me, loved it and make more stuff like that

Very good but it takes a while to prepare

It's a great recipe second time I've made it! My husband loves it ❤

I am so so so DISAPPOINTED!!!
This is a horrible misrepresentation of orange chicken
 
This recipe honestly sucks. It tasted nothing at all like Chinese orange chicken. Nothing like the restaurants. Nothing like take out.

It does resemble orange chicken. But the flavor is a mess. Taste like cheap panda Express. I will never use this recipe again. 

And thanks for wasting my money on ingredients when you don't even know what orange chicken is suppose to taste like. 
Zero stars if I could

Soooooo much better than take-out!  I doubled the recipe (tripled the OJ) and it came out delicious!!  Thank you for this great recipe!  P.S. Thickened a bit more, this sauce would also make a perfect dipping sauce for potstickers (dumplings).

Made this last night for dinner.  Awesome!  I used tapioca flour instead cornstarch.  Delicious!

https://streaming.hearstdigitalstudios.com/manual_upload/58fa18edd55930328ecd3299/mp4/Sticky_Orange_Chicken_FINAL_1492785405_4000_hd_v3.mp4

We cracked the code on Panda Express' most popular recipe.

This Sticky Orange Chicken Is Sweet, Sour, Savory and DELICIOUS

Kids will love these homemade chicken nuggets. Served with oven-baked wedges and salad, they make an easy meal.

Herb crusted chicken bites

herbs

(200 grams) fresh wholemeal breadcrumbs

salt and black pepper

flour,

eggs, lightly beaten

Lilydale Free Range Chicken Breasts,

These chicken bites are breaded in almond flour and seasonings, baked to crispy perfection, and then tossed in an easy homemade buffalo sauce. Enjoy them as an appetizer or entree!

Buffalo Chicken Bites

olive oil (extra virgin)

lb chicken breasts (approximately 3 to 4 breasts)

almond flour (finely ground)

Frank's Red Hot Original Sauce

tbsp ghee, butter,

apple cider vinegar (Can substitute rice vinegar.)

garlic

cayenne pepper

Preheat oven to 450 degrees.

Grease a 12 x 17 baking sheet with olive oil (or another cooking fat of choice).

Slice your chicken breasts to create nuggets.

Add almond flour, salt, chili powder, garlic powder, and paprika to a shallow dish. Stir to combine.

Crack your eggs into a separate bowl. Whisk until well combined.

Dip each nugget in the eggs and let the excess drip off (that’s important). Then dredge each nugget in the breading mixture.

Place each breaded nugget on the greased baking sheet. Bake for 10 minutes. Carefully flip each nugget. Bake for an additional 8 to 10 minutes. Remove from oven.

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