Crispy Healthy Chicken Nuggets (Air Fryer or Baked)
These crispy, golden chicken nuggets are juicy on the inside and perfectly crunchy on the outside all without deep frying. Topped with a homemade Chick-fil-A-style dipping sauce, they're a healthier take on your favorite takeout.
Ingredients
- 1 lb chicken breast, cut into 1-inch pieces
- 1 large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika powder
- ½ tsp smoked paprika powder
- 1 tsp chicken salt or kosher salt
- 1 ½ cups breadcrumbs (Panko, crushed cornflakes, or ground oats)
- Cooking oil spray (coconut or olive oil)
- ¼ cup lite mayonnaise
- ¼ cup non-fat Greek yogurt
- ½ cup sugar-free BBQ sauce
- ¼ cup yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp lemon juice (fresh or bottled)
- ¼ tsp kosher salt
Instructions
- Preheat your oven to 390°F (200°C) or air fryer to 390°F (200°C). If using the oven, line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, onion powder, garlic powder, paprika, smoked paprika, and chicken salt until fully combined.
- Add the chicken pieces to the egg mixture and toss until fully coated.
- Transfer the chicken to a bowl of breadcrumbs and toss to coat thoroughly.
- Place the chicken on the prepared baking sheet or in the air fryer basket. Generously spray with coconut or olive oil.
- Bake in the oven for 15-18 minutes, or in the air fryer for 10-12 minutes, flipping halfway through, until crispy, golden, and the thickest nugget reaches 165°F / 74°C.
- While the chicken cooks, whisk the lite mayonnaise, Greek yogurt, BBQ sauce, yellow mustard, Dijon mustard, honey, lemon juice, and salt in a small bowl until smooth.
- Allow the chicken to cool slightly before serving with the dipping sauce on the side.
Notes
For extra crispiness, let the breaded chicken rest for 5-10 minutes before cooking.
You can use a mix of crushed cornflakes or oats for a non-Panko alternative.
This recipe can be doubled for larger servings.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition is estimated for 6 nuggets with sauce and varies by breadcrumb type, chicken size, and sauce portion.
Reheat leftovers until hot throughout; if checking with a thermometer, aim for 165°F / 74°C.
You can use a mix of crushed cornflakes or oats for a non-Panko alternative.
This recipe can be doubled for larger servings.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition is estimated for 6 nuggets with sauce and varies by breadcrumb type, chicken size, and sauce portion.
Reheat leftovers until hot throughout; if checking with a thermometer, aim for 165°F / 74°C.