How I Made Jumbo Chicken Nuggets | By Mistake

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are juicier and often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch creates a lighter coating.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko gives a crispier texture; crushed crackers are often more affordable.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative; aquafaba is a budget-friendly egg substitute.

Wash and pat dry 2 chicken breasts, then dice them up.

Place the diced chicken in a food processor.

Add Lara seasoning salt, chicken bouillon powder, paprika, cayenne pepper, onion powder, garlic powder, and black pepper to the chicken in the food processor.

Blend the mixture until minced.

Add cornstarch and water to the mixture to bind it, then blend again.

Use your hands to mix everything together, ensuring all ingredients are well combined.

Take a tablespoon of the mixture and shape it into a nugget to test the seasoning.

Fry the sample nugget to check the seasoning, adjusting if necessary.

Shape the remaining mixture into nuggets using a tablespoon or 1 oz ladle.

Place the shaped nuggets in the freezer for 30 minutes to stiffen them up.

Dredge each nugget in flour, then dip in a milk and egg mixture, ensuring they are well coated.

Coat the nuggets in seasoned panko breadcrumbs, making sure they are completely covered.

Preheat the oven to 425°F.

Bake the nuggets in the oven for about 30 minutes until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens