Chicken Nuggets Recipe (Ground Chicken)
These kid-friendly, nutritious Chicken Nuggets boast a satisfying crunch on the outside and a tender, juicy interior. They surpass the flavor of fast-food versions and cleverly incorporate hidden vegetables for an extra boost of nutrition!
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Ingredients
- 1 1/2 lbs 93% lean ground chicken
- 2/3 cup frozen cauliflower rice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg
- 3/4 cup seasoned breadcrumbs
- ketchup, honey mustard, buffalo sauce, BBQ sauce, special sauce, etc.
- 1 teaspoon kosher salt
Instructions
- 1
In a spacious mixing bowl, blend the ground chicken with cauliflower rice, salt, onion powder, garlic powder, and black pepper until thoroughly combined. Shape the mixture into approximately 30 round, flattened nuggets, each weighing around 25 grams.
- 2
In one bowl, crack an egg, and in a separate bowl, pour in the breadcrumbs. Coat each nugget first in the egg wash, followed by the breadcrumbs, then set them aside.
- 3
For baking, arrange the nuggets on a baking sheet that has been lightly coated with oil. Preheat your oven to 450°F and give the nuggets a light spray of oil.
- 4
Bake the nuggets for 10 minutes, then carefully flip them over and continue baking for another 6 minutes, or until they achieve a golden brown color. Ensure to spray both sides with oil until they are fully cooked and golden.
- 5
If using an air fryer, arrange the chicken nuggets in a single layer, working in batches if necessary. Lightly spray the tops with oil and air fry at 400°F for 8 to 9 minutes, flipping them halfway through and spraying both sides with oil, until they are golden and cooked through.
- 6
Enjoy your chicken nuggets with your preferred dipping sauce!
Nutrition Information
Notes & Tips
- *N.I. reflects 1 tbsp breadcrumbs that get tossed after.
- Leftover nuggets last for up to four days in the fridge, but if you want to freeze them, here’s how: