healthy Chicken Nuggets

INGREDIENTS

• 1 1/2 lbs 93% lean ground chicken (organic preferred (not breast only))
• 2/3 cup frozen cauliflower rice
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 large egg (beaten)
• 3/4 cup seasoned 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.

NOTES

1. Bake or air fry the chicken nuggets as directed and let them cool.
   Flash freeze them on a sheet pan until solid for an hour or two.
   Transfer to an airtight container.
   To reheat, bake in a preheated 400°F oven for 11 to 15 minutes or 360°F- air fryer for 7 to 8 minutes.
   Freeze up to 3 months.
   

NUTRITION