I came across a wonderful recipe recently for chicken nuggets that suggested the brilliant idea of grinding up the raw chicken before making them into nuggets. Brilliant, I tell you! They are so much less dense and more kid-friendly!
I did some tweaking to health-ify the recipe. If you want beautiful foodie pictures that make you lick the computer screen, I suggest you head over to My Humble Kitchen. In the meantime, here’s my rendition.
Ground Chicken Nuggets
- 4 large chicken breasts (we use Zaycon chicken!)
- 1 tbsp garlic salt
- 1 tbsp dried parsley flakes
- 3-4 cups regular or gf breadcrumbs (see more gluten-free options below)
- 3 eggs (or flax eggs)
- Grind the chicken in a food processor. I used the meat grinder Kitchenaid attachment. I don’t care who you are, grinding up raw chicken meat is gross. Moving on.
- Add garlic salt and parsley flakes and mix well.
- Form into nuggets, dipping into whisked egg mixture and then coating with crumbs. Place in an oiled baking pan.
- Bake at 350 for 20-25 minutes or until cooked through. I broil the last 3-4 minutes on high to crisp it up a little. You may want to flip them halfway through, but I have yet to muster the energy for that.
- Breadcrumbs made from store-bought gf bread (Just blend them – this is what I did)
- Finely crushed corn flakes
- Crushed rice cereal
- Crumbled gluten-free corn bread
- Corn starch and cornmeal at a 2:1 ratio
- Finely crushed potato or corn chips
- Store-bought gluten-free breadcrumbs