The problem I have with chicken nuggets is that they're full of fillers. I hate the really processed ones. Usually I stick with organic. For me, if I'm giving the kids chicken nuggets, I like the convenience of popping them in the oven while I make our "real" dinner. I've never considered making chicken nuggets because then I'd be making two dinners.
But then a few weeks ago, I found this recipe and decided I could feel good about giving these to my kids. Because I'd be making them fresh, they'd be preservative free. I would know every single ingredient in them. And they were relatively healthy. In lieu of making these an addendum to what I made for dinner, I made these for everyone. I found these on a Paleo recipe site, but I made a few adjustments because I didn't have all the ingredients they called for. For example, I didn't have dessicated coconut, so I used panko bread crumbs. No longer Paleo-friendly. But still the healthiest chicken nuggets my kids have ever had.
They were a huge hit. When I made them last week, I used chicken breast and ran it through the food processor. I only used two chicken breasts and that was plenty for the four of us. My husband has requested them again, so I'm making them tonight. I bought ground chicken this time, mostly because I hate cleaning my food processor after I've put meat in it. Tonight I'm making extra, so I can toss half in the freezer for a quick and simple go to for the kids when my menu gets a little too spicy for them.
Feel free to pair these with whatever your favorite chicken dipping sauce is. My kids like ketchup. I like BBQ sauce. My husband like buffalo sauce. Maybe you like honey mustard. To each their own. Just make a lot of these. You won't be sorry.
adapted from Health-Bent.com
1/4 cup + 1/2 cup almond flour (you can substite all-purpose flour if you don't want to buy almond flour)
1 cup panko bread crumbs
salt and pepper
1 lb ground chicken
1 teaspoon onion pouwder
1/4 teaspoon minced garlic
1/2 cup coconut oil (or vegetable oil)
In a bowl, combine 1/4 cup flour, 1/2 cup of panko bread crumbs and salt and pepper. Then set aside. I ended up adding more panko as I was breading my nuggets and probably used closer to 1 cup, which is why I cited 1 cup above.)
In a separate bowl, combine chicken, 1/2 cup flour, onion powder, garlic, egg, salt and pepper. Mix to thorough combine with your hands.
In a saute pan, heat the oil over medium heat.
Shape about 2 tablespoons of the chicken mixture into a ball (I used a small spring loaded scoop for uniformity). Drop each ball into the flour/bread crumb mixture and roll around to coat. Flatten the chicken balls out a little bit to get them to cook a little faster. Repeat until all of the chicken is formed into balls, then cook in the oil until nice and brown. Cook in batches so you don't overcrowd the pan. I put mine into a preheated oven to keep them warm while I cooked the remaining batches.