Go Back
–+ servings
Julia

Crispy Air Fryer Honey BBQ Chicken Nuggets (Easy & Juicy)

No ratings yet
Crispy air fryer honey BBQ chicken nuggets made with cornflakes for extra crunch. Easy, juicy, and perfect for busy weeknight dinners or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Calories: 623
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound chicken breast, boneless skinless or tenders
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika divided into two parts
  • ½ teaspoon salt divided into two parts
  • ¼ teaspoon black pepper divided into two parts
  • 1 ½ cups crushed cornflakes
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • cooking spray
  • ½ cup barbecue sauce
  • 2 tablespoon honey
  • parsley for garnish

Equipment

Method
 

  1. Season the chicken: Season chicken pieces with salt, paprika, garlic powder, and black pepper.
  2. Prepare coating: Set up bowls with flour mixture, beaten eggs, and crushed cornflakes.
  3. Coat chicken: Dip chicken in flour, then eggs, then cornflakes, pressing to coat well.
  4. Air fry: Preheat to 200°C (400°F), cook 5–6 minutes, flip, cook another 5–6 minutes until golden.
  5. Make sauce: Mix barbecue sauce and honey.
  6. Serve: Toss or drizzle sauce over nuggets and garnish with parsley.
  7. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 623kcalCarbohydrates: 109gProtein: 35gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 154mgSodium: 1469mgPotassium: 699mgFiber: 5gSugar: 30gVitamin A: 1941IUVitamin C: 20mgCalcium: 46mgIron: 27mg

Notes

  • Don’t overcrowd the air fryer. Cook in batches so the chicken gets crispy instead of steaming.
  • Crispy texture tip: The chicken is perfectly crispy at first, but once you coat it in sauce, it will lose a good amount of that crispiness. This is totally normal.
  • Sauce tip: You can simmer the sauce gently over low heat for about 5 minutes to thicken it slightly. Or keep it simple and just mix everything together — both options work great
  • Serving idea: I like to make it both ways — some pieces plain and crispy, and some tossed in the sauce. That way you get the best of both worlds.
  • Add the sauce right before serving. This keeps the coating crunchy and not soggy.
  • Don’t overcook the chicken. It cooks fast and can dry out quickly if left too long.
 
 

Tried this recipe?

Let us know how it was!