Air fryer chicken nuggets are a scam… unless you know what I know, of course. It’s all in the seasoning, my friends! This family-friendly recipe makes a light, crispy and totally satisfying version so you can enjoy the nug life without the deep frying, plus there’s a knockout homemade barbecue sauce to dip them in.
Marion’s Best Air-fryer Chicken Nuggets
1 cup plain (all-purpose) flour
½ cup rice flour
½ cup potato starch
½ tsp baking powder
600g (1 lb 5 oz) chicken thigh fillets, cut into nugget-sized pieces
1 egg, lightly whisked
2 tsp sea salt
½ tsp ground black pepper
vegetable oil spray, for greasing
Tangy BBQ sauce:
1 cup tomato sauce
¼ cup white wine vinegar
2 tbsp brown sugar
1 tbsp tamarind paste
2 tsp Worcestershire sauce
¼ tsp hot sauce e.g. sriracha
Curry seasoning:
2 tbsp curry powder
1 tsp crushed red pepper flakes or chilli powder
1 tbsp sea salt
- To make the tangy bbq sauce, place all of the ingredients into a small saucepan over medium heat. Whisk to combine and bring to a gentle simmer until the sugar has dissolved. Remove from heat and allow to cool.
- For the curry seasoning, mix the ingredients in a small bowl. Set aside.
- Add the plain flour, rice flour, potato starch and baking powder to a large bowl and whisk well to combine.
- In another bowl, add the chicken pieces, egg, salt and pepper, then mix well to combine.
- Add the chicken mixture into the flour mixture. Using your hands, mix and squeeze the coating into the chicken until each piece is evenly coated.
- Spray the basket of an air-fryer with oil. Place the chicken nuggets into the basket, being sure not to overcrowd them (you may need to cook them in batches). Cook at 180°C (350°F) or on high for 5 minutes. Turn the pieces over and spray again with oil, then cook for another 5–10 minutes or until cooked through. Transfer to a large bowl and repeat with the remaining chicken nuggets.
- Sprinkle the curry seasoning over the nuggets and toss to combine. Serve the nuggets with the tangy BBQ sauce.
