#4: Good for you chicken nuggets
Clean and simple recipe for everyone in the house.
If you want gluten free chicken nuggets which are baked not fried, stupidly crispy and cooked in good fats, get ready to double your batch.
For the record, my husband is the one in our house who requests these most regularly. Both nourishing, delicious and seriously nostalgic I often have these on hand as a back up meal when I have a super busy week. Served perfectly with a side of my Baked Olive Oil chips (which I will share with you soon) and a crunchy cabbage salad or buttered garlic broccoli.
I am seriously time poor at the moment with multiple projects in the air on both the home and work front, when it rains it pours right! So this week I have decided to simplify the formatting for both our benefits, so I hope you find it an easy read. Despite the lack of consistency, I am still really enjoying all the love and feedback. If nothing else inspiring whoever you are out there to come back to simple cooking, cleaner living and just down right good eating is entirely enough.
So without further adieu, here is your healthy chicken nuggets for any day of the week.
Healthy Chicken Nuggets
Ingredients
1 carrot finely grated
1 onion finely grated
1 zucchini finely grated
1 garlic finely grated
1/2 cup parmesan
2 eggs
1kg organic chicken mince
500g organic pork mince
sea salt and pepper
Gluten free breadcrumbs
Makes 40-50 nuggets
Set up the space
Get a large bowl for the mince mixture, plate to put the nuggets on while rolling and large baking tray lined with parchment paper. Tablespoon to scoop out the mixture. Olive oil for baking the nuggets.
To make the nuggets:
Preheat your oven to 190 degrees fan forced.
Grate all the vegetables and squeeze out any excess juice before placing them in a large bowl.
Add in the chicken and pork mince, parmesan, eggs and season well with sea salt and pepper. Mix all the ingredients together until evenly combined.
Place the gluten free breadcrumbs in a separate bowl. Keep a small glass of water nearby so you can wet your hands during the coating process, which will make for easier chicken nuggets.
Using a tablespoon scoop some of the mixture into your hands, it will be quite wet so place it into the breadcrumbs and coat well. Pick up the mince ball and start to press together firmly to create the nuggets. Nuggets by nature are imperfect so don’t spend a lot of time here.
Place the nuggets on a tray and pour a little olive oil and coat both sides.
Put in them in the oven for 12 minutes. Take the tray out and turn the nuggets over and cook them for a final 12 minutes.
And that’s it.
Serve with Undivided Good Fat mayonnaise or Good Sauce.
Things to note
Another substitution for breadcrumbs is quinoa flakes
When rolling the nuggets make sure they are not too big, you want them small like a nugget
If you don’t have olive oil coat the nuggets in coconut oil, lard or ghee
Freezer friendly for up to 6 months
Using gloves during the prep isn’t essential but recommended
Half the recipe if you are wanting a smaller batch
Happiest of cooking x
