Air fryer chicken nuggets

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  • 35 mins cooking
  • Serves 4
  • Print
Cook these crispy, gluten-free chicken nuggets in the air fryer for low fat snack resulting in a crispy, golden, crunchy coating with less oil.
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  • 2 x 300g chicken breast fillets
  • 2 cups (80g) cornflakes
  • 2/3 cup (105g) gluten-free plain flour
  • 2 teaspoons ground paprika
  • 1 teaspoon onion salt
  • ⅓ cup (25g) finely grated parmesan
  • 2 eggs
  • olive oil cooking spray
  • 2/3 cup (150g) aïoli
  • 2 teaspoons sriracha chilli sauce
  • lemon wedges, to serve


  • 1
    Preheat a 5.3-litre air fryer to 180°C for 3 minutes.
  • 2
    Cut chicken into nugget-sized pieces. Coarsely crush cornflakes by hand in a medium bowl. Add half the flour, the paprika, onion salt and parmesan to bowl; season with salt and freshly ground black pepper.
  • 3
    Lightly beat eggs in a second medium bowl. Place remaining flour in a third bowl. Dust a few of the chicken pieces at a time in flour, shaking off excess. Dip into egg; coat in spiced cornflake mixture. Spray generously with oil. Repeat coating with remaining nuggets.
  • 4
    Taking care, pull out the air-fryer pan and basket; place half the nuggets in basket. Slide pan and basket back into appliance. Keep temperature set at 180°C; set timer for 8 minutes. Cook, turning halfway through cooking time, or until nuggets are golden and cooked through. Transfer cooked nuggets to a platter; cover to keep warm. Repeat cooking with remaining coated nuggets.
  • 5
    Place aïoli in a small bowl; swirl through sriracha. Serve chicken nuggets with sriracha aïoli and lemon wedges.

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