Homemade Chicken Nuggets
Back to School Edition
And we’re back! This week I got back to school teaching in Kindergarten and to be honest, seeing all the kids’ lunches got me jealous! So here I bring you my homemade chicken nuggets - perfect for the kids AND adults in your family. They’re crunchy, full of flavour, and you can brag about making them yourself!
Some Notes on the Ingredients:
Ground Chicken - Any type of chicken will do for this recipe. If you have a food processor, you could even use whole chicken breasts and mix all of the ingredients in there. For simplicity and the lack of a food processor, I just used ground chicken.
Shallot - You don’t NEED to use shallots here, cooking onions or sweet onions will also do. I just found that it added a lot of flavour. However, make sure to cut them as small as possible, or grate them in so that there aren’t big chunks of onion in there.
Spices - I kept these chicken nuggets fairly simple here, but feel free to experiment with different spices and flavours to mix it up.
Breadcrumbs - I used unseasoned breadcrumbs in this recipe and seasoned them myself, but any type of breadcrumb will work as long as the grains are small enough to stick to the chicken. For example, panko breadcrumbs would not work well.
Notes:
The cooking time will vary depending on how big you make your chicken nuggets. Make sure to leave them in long enough to turn golden on the outside.
I ate these with baked fries, carrots and broccoli!
Will it Meal Prep?
ABSOLUTELY
You can double or triple this recipe and keep them in the freezer for about 2 months.
Make sure not to skip the first freezing process on the baking sheet for 30 minutes. This will make sure that the chicken nuggets don’t all stick together and stay intact.
Thank you so much for reading! I have some exciting recipes coming in the next couple of weeks, so stay tuned and enjoy your weekend.
Emma :)