These 3-ingredient chicken nuggets are made with canned chicken, egg, and Mexican cheese in an air fryer and cook in just 10 minutes. No breading or flour needed—they're crispy on the outside and packed with savory cheese flavor.
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In a medium bowl, combine the drained canned chicken, egg, and shredded cheese.
Add chipotle seasoning, if using, and mix everything together with your hands until well combined.
Form the mixture into small, nugget-sized patties.
Place the nuggets in a single layer on a parchment paper-lined air fryer tray.
Air fry at 350°F for about 10 minutes, flipping the nuggets halfway through cooking, until golden brown and cooked through.
Serve warm with your favorite dipping sauce.
Store cooked nuggets in an airtight container in the refrigerator for up to 4 days; reheat in the air fryer at 350°F for 3–4 minutes until warmed through.
air fryer
Yes, use cooked and shredded chicken breast (about 1.5 cups). Canned chicken is pre-cooked, so using fresh requires cooking it first and may alter binding and cook time.
Cook at 400°F for 10 minutes. Check for golden edges at 8 minutes; nuggets are done when firm and lightly browned.
Yes, form and refrigerate nuggets up to 24 hours before cooking, or freeze up to 3 months—add 2–3 minutes to cook time from frozen.
Bake on a greased sheet at 400°F for 12–15 minutes, or pan-fry in a shallow layer of oil over medium-high heat for 3–4 minutes per side until golden.
Yes, this recipe contains no flour or breadcrumbs and is naturally gluten-free, assuming all ingredients are certified gluten-free.
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