Chicken Nuggets
This recipe fits into the elimination phase of the Autoimmune Pales (AIP) Protocol
I like to make a big batch of these & freeze the extra in vacuum sealed bags
Equipment:
Food processor or meat grinder if not using ground chicken
Mixing bowl
Shallow baking dish
Measuring cups & spoons
Cookie scoop, optional but helps to ensure consistent size of your nuggets
Large baking sheet, if you’re planning on making a big enough batch that you can freeze some for later
Freezer bags or Vacuum sealer, if freezing any leftovers
Ingredients:
Chicken
Pork Panko Crumbs
Seasoning
1 TBSP per pound of chicken Olive OR Avocado Oil
Salt, to taste
Instructions:
Grind your meat if you’re not using ground chicken. You could either use a meat grinder or a food processor. Just cut your chicken into 1-2” pieces being sure to remove anything you don’t want in your nuggets.
Place your meat in a large mixing bowl & place to the side
Pour some pork panko in a shallow dish. I like to mix up 1 cup of panko with 1 - 1 ½ TBSP seasoning. Place your panko mixture to the side until you’re ready to use it
Grab your ground chicken & seasoning it to your liking. I like to use my buttery herb & garlic seasoning blend but use whatever you prefer
Shape your nuggets. I like to use a cookie scoop to ensure they are approximately the same size.
Dip each nugget in the panko being sure to coat it evenly. Knock off any excess & place on a baking sheet
If you are baking these right away see cooking instructions below. If you are making a large batch for some meal prep black the baking sheet in the freezer for a few hours
Once the nuggets are frozen you can place them in your preferred storage container
Cooking Instructions:
350F oven or air fryer for 10 minutes (if fresh) or 15-20 minutes (if frozen) flipping once
Notes:
I like to use my pork & poultry seasoning blend to flavor the panko crumbs but ranch seasoning is another tasty option
A simple seasoning for the nuggets could be just onion & garlic powder
Image of chicken nugget dinner with roasted broccoli, sweet potato fries with honey dill dipping sauce & notomato ketchup