Description
These picky-kid-approved, healthy Chicken Nuggets are crispy on the outside and juicy on the inside. They’re better than ones from a fast-food restaurant and even have hidden veggies inside!
Yield: 5servings | Serving Size: 6nuggets
Ingredients
1 1/2lbs93% lean ground chicken, organic preferred (not breast only)
2/3cupfrozen cauliflower rice
1teaspoonkosher salt
1teaspoononion powder
1teaspoongarlic powder
1/4teaspoonblack pepper
1large egg, beaten
3/4cupseasoned breadcrumbs, or gluten-free seasoned crumbs*
ketchup, honey mustard, buffalo sauce, BBQ sauce, special sauce, etc., optional for dipping
Instructions
In a large bowl combine the chicken with cauliflower rice, salt, onion powder, garlic powder, black pepper and mix well. Form into 30 round flat nuggets, about 25 grams each.
- Place egg in a bowl and bread crumbs in another bowl. Dip the nuggets in the egg, then breadcrumbs and set aside.
Baked:
- If baking, place on a sheet pan sprayed with oil. Preheat the oven to 450F and spray the chicken with oil.
- Bake 10 minutes then flip, bake an additional 6 minutes, until golden. Spraying both sides until golden and cooked through.
Air Fryer Method:
- Place the chicken nuggets in a singe layer in batches as needed, spray the tops with oil and air fry 8 to 9 minutes at 400F, flipping halfway spraying both sides with oil, until golden and cooked through.
Serve with your favorite dipping sauce.
Last Step:
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Notes
Leftover nuggets last for up to four days in the fridge, but if you want to freeze them, here’s how:
*N.I. reflects 1 tbsp breadcrumbs that get tossed after.
Nutrition
Serving: 6nuggets, Calories: 280kcal, Carbohydrates: 13g, Protein: 28g, Fat: 13g, Saturated Fat: 3.5g, Cholesterol: 154.5mg, Sodium: 670.5mg, Fiber: 1.5g, Sugar: 1.5g
