Pork Panko Chicken Nuggets – Crispy Air Fryer Nuggets

Chicken nuggets are a staple in pretty much any household, especially if you have children. However, not all nuggets are created the same! These simple homemade pork panko chicken nuggets are cooked in an air fryer, and the results are juicy nuggets with a crispy, 100% carb-free breading.

Pre-made chicken nuggets can come with a hefty price. Not only that, but the long list of ingredients can leave anyone wanting to put the bag back on the shelf and walk away.

Making homemade chicken nuggets is a great way to save a little bit of money and keep your ingredients in check. It might sound intimidating, but it really takes hardly any time at all.

To make these homemade chicken nuggets even healthier, this recipe uses an egg wash and pork panko crumbs as the breading. Cooked in an air fryer, you end up with nuggets with the perfect amount of crispness without all of the guilt! The nuggets end up being 100% keto and carnivore diet-friendly, grain-free, sugar-free, gluten-free, and additive-free.

What Is Pork Panko?

To begin with, what exactly is pork panko? The crumbs are made by crushing pork rinds, which are basically puffy and fried pork skins. They are sometimes called cracklins, craclings, or chicharrones and can be used as a 1:1 swap for bread crumbs in recipes like meatballs, burgers, meatloaf, mozzarella sticks, etc.

You can make your own pork panko using a bag of pork rinds, or you can purchase them pre-crushed, like Pork King Good Unseasoned Pork Rind Crumbs (Product Link). We’ve used these pre-crushed crumbs in a pinch and like how they can save us a bit of time. However, they are really easy to make yourself.

Whether you buy them pre-crushed or get a bag of pork rinds, make sure the only ingredients on the bag are pork rinds and salt. That is, unless you want your chicken nuggets pre-seasoned! If you want more information on making pork panko, check out my article, “Pork Panko Crumbs – Keto & Carnivore Diet Friendly Breadcrumbs”.

The Benefits Of Pork Panko Vs. Bread Crumbs

Both bread crumbs and pork panko can provide nuggets with a crispy, crunchy coating. However, there are several benefits to switching to pork panko.

First off, pork panko contains zero carbs, whereas bread crumbs are usually created by grinding wheat bread. This makes traditional bread crumbs high in carbohydrates and gluten, whereas the pork panko has none.

Since they only contain pork skin and salt, pork panko is also gluten-free and keto-friendly. If you are on a strict carnivore diet, they are a great option as well to provide extra protein. (My husband likes to snack on pork rinds when he is doing a carnivore diet to help satisfy those “chip” cravings.)

In addition, the pork panko adds a slight savory flavor to the nuggets. It’s a subtle flavor that really complements chicken and other meat dishes. If you make the panko yourself using bagged pork rinds, they usually come seasoned with a bit of salt, so you don’t have to add any when making the nuggets.

Lastly, pork panko doesn’t absorb as much oil as traditional bread crumbs. If you were to fry these nuggets in oil instead of using an air fryer, the result is a healthier and crispier nugget. (We also use pork panko to make homemade chicken tenders!)

How To Make Pork Panko Chicken Nuggets

To make the pork panko chicken nuggets, you really only need three ingredients: chicken, pork panko, and eggs. For the chicken, use either breasts, tenders, or strips. If using refrigerated eggs, allow them to come to room temperature before using.

Start by making your pork panko if needed. Place the pork rinds in a high-powered blender or food processor and pulse until you get the right consistency. Alternatively, place the pork rinds in a ziplock bag and roll them over several times with a rolling pin to crumble the rinds.

If desired, add additional seasonings to the pork panko. We normally don’t add anything and let the dipping sauces add flavors for each individual person.

Next, cut up your chicken into small “nugget” sized pieces. I try to aim for around 1 to 2-inch pieces. You can make them whatever size you want, but make sure they are all of a similar size, or they will cook at different times. If you are using chicken tenders, remove the tendons if present.

Breading The Pork Panko Chicken Nuggets

There are two ways of breading your nuggets. You can either set up a breading station or you can use a large zip-lock bag. I like the first option because I feel like I can get a better distribution of panko on each nugget, but it does take a bit longer.

Set Up A Breading Station

You need one container for the eggs and one for the pork panko. I use these Pampered Chef Coating Trays (Product Link) that I got years ago at a Pampered Chef party, but you can use any small shallow tray or container.

In one of the trays, crack the eggs and whisk using a fork until the yolks and whites are well combined. In the other, add about half of your pork crumbs or at least enough to cover the bottom. Add more crumbs as needed as you go along.

Take one of the nuggets and coat it in the egg wash using one hand. Allow any excess egg to drip off, then drop the nugget in the pork panko. Using your other hand, cover the chicken with panko. Place the coated nugget into your air fryer basket. It’s ok if the nuggets are touching slightly, but keep them in a single layer.

We use a COSORI 12-in-1 Air Fryer 5.8QT (Product Link) and can get quite a few nuggets in one batch, especially if we use a rack for a second layer. You will likely have to cook them in two batches, though.

Or Coat Using A Bag

Alternatively, add the chicken to a large zip-lock bag. In a small bowl, crack the eggs and whisk until the whites and yolks are combined. Pour the eggs into the bag. Close the bag and gently shake the chicken around to coat everything in the eggs.

Then add in the pork panko and continue to gently shake the bag to coat the nuggets. Using a pair of tongs, place the coated nuggets into the air fryer basket in a single layer. It’s ok if they touch slightly.

Use a rack if you want to cook more nuggets at once. You will likely still have to make two batches. (We always just eat the first batch while the second is cooking.) I have a COSORI Air Fryer Accessories kit (Product Link) and use the skewer shelf, and it works as long as the nuggets aren’t too small. Just be aware that the nuggets on the rack tend to cook faster than those on the bottom, so you will want to check them a few minutes before the cooking time is up.

Baking The Pork Panko Chicken Nuggets

Once the air fryer is full, set it to 400º Fahrenheit (F) and bake the nuggets for 15 to 20 minutes. There is a range in time because the amount of time the nuggets take to cook through depends on how big you cut them.

Check the nuggets after 15 minutes. For chicken to be cooked completely, it needs to be at least 165º F. However, we usually let ours get to more around 170 to 180º F so the panko gets nice and crispy.

Just keep in mind that the higher the internal temperature, the drier the nuggets will get. Again, if you are using a rack, the nuggets on it will cook faster than those on the bottom. Enjoy the nuggets with your favorite dipping sauce.

Frequently Asked Questions

Can you bread the pork panko nuggets ahead of time? Yes, but it’s better if you freeze the nuggets to maintain the best texture.

For refrigerator storage, pre-bread the nuggets and lay them in a single layer in an enclosed container in your refrigerator for up to two days.

For freezer storage, pre-bread the nuggets and place them in a single layer on a baking sheet. Place the sheet in your freezer to flash freeze. Once the nuggets are frozen, store them in a freezer-safe bag for up to two months.

How to cook frozen nuggets? Cook the nuggets directly from frozen in your air fryer at 400º F to maintain a crispy texture. You might need to add an extra minute or two to the cooking time. Check them after 15 minutes.

Can you also use pork panko breading on chicken breasts or tenders? Follow the same breading process for either pork panko chicken breasts or tenders. The cooking time will need to be increased to account for the larger pieces of meat.

Until next time, thanks for stopping by!
– Chelsea

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