CHICKEN NUGGETS Canned Chicken Recipe Only 5 Ingredients

Open 2 cans of Premium chunk chicken breast and drain very well.

Place a strainer over a medium bowl and add the drained chicken to it. Use a fork to squish the chicken and remove excess water.

Press a bowl onto the chicken to squeeze it further and let it sit for 5 minutes.

Add the drained chicken to a food processor and grind it until it is in tiny pieces, resembling a mince.

Transfer the minced chicken to a large bowl.

Add 1/4 cup of breadcrumbs to the chicken mixture.

Whisk 1 egg in a separate bowl until frothy, then add it to the chicken mixture.

Add 1 teaspoon of Dijon mustard to the mixture.

Season the mixture with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and smoked paprika. Mix well with a fork.

In a pie plate, place additional panko crumbs for coating.

Use a small cookie scoop to portion the mixture, pressing firmly to form a tight ball, then roll it in the panko crumbs to coat.

Heat about 1/4 inch of oil in a skillet over medium-high heat.

Test the oil temperature by dipping the back end of a wooden spoon into the oil; if it sizzles, it's ready. Alternatively, check with a thermometer to ensure it reaches 350°F.

Prepare a plate with paper towels for draining the cooked nuggets.

Place the nuggets in the hot oil, allowing them to cook for a few minutes until golden brown.

Use a fork to press down on each nugget to flatten them slightly.

Turn the nuggets over using a fork once they are golden brown on one side.

Remove the cooked nuggets from the oil and place them on the paper towel-lined plate to drain excess oil.

Continue cooking the remaining nuggets, adjusting the heat as necessary.

Equipment Needed

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