Ground Chicken Nuggets
Homemade Ground Chicken Nuggets with minimal, wholesome ingredients and packed with savory flavor. Ready in 30 minutes!
Servings: 4
Equipment
- baking sheet
- mixing bowls
Ingredients
- 1.5 lb lean ground chicken
- ¼ cup parmesan, grated optional!
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp ground mustard
- 1 tsp olive oil
- 1 Tbsp Worcestershire Sauce or soy sauce
Breadcrumbs
- 1 cup breadcrumbs or gluten free breadcrumbs
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- 2 large eggs, whisked keep to the side* do not mix into breadcrumbs!
Instructions
- Preheat the oven to 375º. In a large bowl, add the ground chicken, parmesan, chicken nugget seasonings, worcestershire sauce, oil. If you are using veggies, this is the step to add them to the mix.
- Whisk together the eggs in a small bowl, set aside. In another large bowl, add breadcrumbs and breadcrumb seasonings, whisk well.
- Make .5 inch balls from the chicken mix. Roll it in the egg wash, then into the breadcrumbs. Gently press and form the balls into a chicken nugget shape. Add the nugget to an air fryer tray or to an oiled baking sheet. You will need to bake in two batches.
- Bake 10 minutes then flip, bake an additional 5-6 minutes, until golden. Spraying both sides until golden brown.
- 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 375ºF, flipping halfway spraying both sides with oil, until golden and cooked through.
- Serve with your favorite dipping sauce; try my Creamy Pesto Dressing, Lemon Herb Tahini or Spicy Honey Mustard.
Notes
Recipe Tips
- Don't overcook the nuggets. Keep an eye on them and use meat thermometer if you are questioning doneness. They should have an internal temp of 165º
- Make them healthier! Add 1/4 cup shredded zucchini or cauliflower rice to sneak in veggies.
- Leftover nuggets last for up to 4 days in the fridge. If you want to freeze them for a quick dinner in the future, here’s how:
- Bake as directed and let them cool completely.
- "Flash freeze" them on a sheet pan until solid for an hour or two. Transfer nuggets to an airtight container.
- To reheat, bake in a preheated 375°F oven for 10 to 12 minutes or 350°F- air fryer for 6 to 8 minutes.
Nutrition
Serving: 8 nuggets | Calories: 431kcal | Carbohydrates: 22g | Protein: 39g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 1082mg | Potassium: 1044mg | Fiber: 2g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 4mg