Ingredients
Method
- Blend ingredients: Add all ingredients to a food processor and pulse until the mixture is smooth and well combined.
- Shape nuggets: Lightly oil your hands. Scoop about 2 tablespoons of the mixture and shape into nugget-sized patties (round or rectangular, your choice!).
- Air fry: Preheat your air fryer to 350°F. Place the nuggets in a single layer in the basket. Air fry for 20 minutes, flipping them halfway through (at the 10-minute mark).
- Crisp them up: Lightly spray the tops with olive oil before the final few minutes of cooking to help them get golden and crisp.
- Serve and enjoy: Serve warm with your favorite dipping sauce!
Nutrition
Notes
- Can I make these nuggets without a food processor?
Yes, just mash the potatoes well and finely chop the chicken and onion. Mix thoroughly by hand or with a hand mixer. - Do I need to pre-cook the chicken?
Nope! The raw chicken cooks fully in the air fryer. Just make sure it's blended smoothly with the other ingredients. - Can I bake these in the oven?
Yes! Bake at 375°F on a parchment-lined tray for about 25–30 minutes, flipping halfway through. - How do I know they’re done?
They should be golden on the outside and firm to the touch. You can cut one open to make sure it’s no longer pink inside. - What can I use instead of cornstarch?
Arrowroot powder or potato starch works as a substitute. You just need a little binder to hold the nuggets together. - To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze uncooked nuggets on a tray, then transfer to a freezer bag once solid. Cook straight from frozen—just add a few minutes to the air fryer time.
- To Reheat. Pop them in the air fryer at 325°F for a few minutes until warmed through.