Air-fried chicken nuggets: dip chunky chicken pieces in ketchup (it sticks like egg and adds tang), coat in panko, and air-fry at 180°C until crunchy and cooked through. All the crunch, none of the oil.
Instructions
- 1
Cut the chicken breasts into chunky pieces — thick enough to stay tender under the crust.
- 2
Season every piece with salt and pepper. Keep it light — the coating does the heavy lifting.
- 3
Prepare two bowls: one with ketchup, one with breadcrumbs. (Ketchup sticks like egg and adds tangy sweetness.)
- 4
Dip each piece in ketchup, then roll through panko to cover fully — no bare spots.
- 5
Arrange in a single layer in the air fryer. Cook at 180 °C (350°F) for 15–20 minutes until fully cooked and crunchy.
18:00 - 6
Serve hot — all the crunch, none of the oil.
Watch the video
Frequently Asked Questions
Why dip in ketchup instead of egg?
Ketchup is sticky like beaten egg, so the panko clings to it — and it adds a tangy, slightly sweet barbecue note to the coating.
How do I keep them juicy?
Cut the chicken into chunky pieces so the inside stays tender while the panko crust crisps. Do not overcook — 15–20 minutes at 180°C until just done.
Can I use chicken thighs?
Yes — boneless thighs stay even juicier than breast. Trim and cut into chunks the same way, and cook until fully done.