These Air Fryer Chicken Chunks come crispy and juicy. and ready in just about 20 minutes. I make this recipe very often at home because it is quick, easy, and everyone loves it. You just need a few basic spices and a little oil spray and that’s it.
What I love most about this recipe is the texture. You will feel nice, juicy, and crunchy on each bite.
I tested this recipe multiple times to get the right temperature and timing. So just follow the steps and your chicken chunks will come out perfect every time.
Why You Will Love This Recipe
I have been making chicken in the air fryer for a long time now and this is honestly one of my favorite recipes. Here is why I think you will love it too:
- Ready in about 20 minutes: This is a very fast recipe. Great for busy days when you want something tasty in less time.
- Very few ingredients: Just chicken, a few basic spices, and oil spray. Simple things that are already sitting in your kitchen.
- Crispy & Juicy: This is the best part. The air fryer gives you that crispy and jicy on every bite. No deep frying needed.
- Much healthier than frying: You only use a light oil spray instead of a full bowl of oil. Same great taste but much lighter on your stomach.
- Easy to customize: The spice mix I use is simple but very tasty. You can always add more spices or change them based on what you like.
Air Fryer Chicken Chunks Ingredients
- Chicken: I used 1 cup of boneless chicken breast, cut into chunks. Try to keep the pieces roughly the same size so they all cook evenly at the same time.
- Paprika: I added 1/2 teaspoon of paprika for a mild smoky flavor and a nice color on the outside.
- Garlic Powder: I used 1/2 teaspoon of garlic powder. It gives a really good savory flavor to the chicken.
- Ginger Powder: I added 1/4 teaspoon of ginger powder for a subtle warmth in the flavor.
- Black Pepper: I used 1/4 teaspoon of black pepper. You can add a little more if you like it spicier.
- Onion Powder: I added 1/2 teaspoon of onion powder. It blends really well with the garlic and makes the overall flavor deeper.
- Salt: Added salt to taste.
- Olive Oil Spray: I used olive oil spray to coat the basket and the chicken. It keeps the chicken juicy.
How To Make Air Fryer Chicken Chunks
1. First, cut the boneless chicken into chunks. Wash them properly under running water and place them in a strainer. You can use a kitchen towel to dry. Let all the water drain out completely before moving to the next step.
2. Take a bowl and add the chicken chunks along with paprika, black pepper, ginger powder, garlic powder, onion powder, and salt. Mix everything well using your hands or a spatula, whichever you are comfortable with. Make sure every piece is coated well with the spices.
4. Preheat the air fryer at 180°C (360°F) for 2 to 3 minutes.
5. Spray the air fryer basket lightly with olive oil. Now place the chicken chunks in the basket one by one in a single layer. Do not overcrowd them on top of each other. Once placed, spray a little olive oil on top of the chicken as well. This is what keeps the chicken juicy and gives it a great texture.
6. Air fry at 180°C (360°F) for 14 minutes. Toss the chunks in between twice so they cook evenly on all sides. If you like your chicken extra crunchy, and honestly, I love it that way too, you can go up to 16 minutes. The result is crispy and juicy, which is exactly how I like it.
7. If you have more chicken chunks left, air fry them the same way in a second batch. Do not rush and crowd the basket. Cook in batches for the best result.
Serve hot with your favorite sauces and enjoy!
Tips for the Best Air Fryer Chicken Chunks
These are the things I learned after making this recipe many times. Small steps, but they make a big difference.
- Drain the chicken properly before seasoning. After washing the chicken, let it sit in a strainer until all the water drains out. Wet chicken will not absorb the spices well and the texture will also not be as good after air frying.
- Cut the pieces roughly the same size. If some pieces are big and some are small, they will not cook at the same time. Smaller pieces will dry out while bigger ones are still cooking. Try to keep all the chunks close to the same size.
- Mix the spices well so every piece is coated. Take your time when mixing. Every chunk should have spices on all sides. Mix with your hand or with a spoon.
- Never stack the chicken in the basket. Always cook in a single layer with a little space between the pieces. The hot air needs to move around each piece to cook and crisp it properly. If you crowd the basket, the chicken will steam instead of crisp.
- Go up to 16 minutes for extra crunch. If you like your chicken extra crispy. I personally love it that way, just add 2 more minutes. Keep an eye on it after 14 minutes so it does not dry out.
More Air Fryer Recipes
- Aloo Bharta In Air Fryer
- 22 Quick And Easy Air Fryer Recipes
- Easy Air Fryer Snacks
- How to Roast Peanuts in Air Fryer
Air Fryer Chicken Chunks
Ingredients
- 1 cup boneless chicken breast (cut into chunks)
- ½ teaspoon paprika
- ½ teaspoon Garlic powder
- ¼ teaspoon Ginger powder
- ¼ black paper
- ½ onion powder
- olive oil to spray
- salt to taste
Instructions
- First, cut the boneless chicken into chunks. Wash them properly under running water and place them in a strainer. You can use a kitchen towel to dry. Let all the water drain out completely before moving to the next step.
- Take a bowl and add the chicken chunks along with paprika, black pepper, ginger powder, garlic powder, onion powder, and salt. Mix everything well using your hands or a spatula, whichever you are comfortable with. Make sure every piece is coated well with the spices.
- Preheat the air fryer at 180°C (360°F) for 2 to 3 minutes.
- Spray the air fryer basket lightly with olive oil. Now place the chicken chunks in the basket one by one in a single layer. Do not overcrowd them on top of each other. Once placed, spray a little olive oil on top of the chicken as well. This is what keeps the chicken juicy and gives it a great texture.
- Air fry at 180°C (360°F) for 14 minutes. Toss the chunks in between twice so they cook evenly on all sides. If you like your chicken extra crunchy, and honestly, I love it that way too, you can go up to 16 minutes. The result is crispy and juicy, which is exactly how I like it.
- If you have more chicken chunks left, air fry them the same way in a second batch. Do not rush and crowd the basket. Cook in batches for the best result.
- Serve hot with your favorite sauces and enjoy!
Video
Notes
- Always drain the chicken completely before adding spices. Extra water affects both the flavor and the texture.
- Cut all chunks roughly the same size so they cook evenly at the same time.
- Cook in a single layer only. If you have more chicken, do a second batch.
- Toss the chunks twice during cooking for an even crunch on all sides.
- For extra crispy chunks, air fry for 16 minutes instead of 14.
- Leftovers stay good in the fridge for up to 2 days. Reheat in the air fryer at 180°C for 3 to 4 minutes.
Nutrition
FAQs
For this recipe, no. You just mix the spices and cook right away. But if you have extra time, you can let the seasoned chicken sit for 15 to 20 minutes before air frying. It makes the flavor a little deeper.
I use boneless chicken for this recipe because chunks cook faster and more evenly without bones. If you use bone-in pieces, you will need to increase the cooking time and temperature.
There are two common reasons. Either there was too much water on the chicken before cooking, or the basket was too crowded. Always drain the chicken well and cook in a single layer for the best crispy result.
You can, but I do not recommend it. The oil spray is what gives the chicken its juicy texture inside and the golden crust outside. Without it, the chicken can turn dry. Even a very light spray makes a big difference.
The outside should look golden and slightly crunchy. You can also cut the thickest piece open. The inside should be fully white with no pink color. If you have a meat thermometer, the internal temperature should reach 75°C (165°F).
Yes. Place them back in the air fryer at 180°C (360°F) for 3 to 4 minutes. They come out almost as good as fresh. Avoid the microwave. It makes them soft and rubbery.