Healthy chicken nuggets

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Fussy eating kids, or adults. This chicken nugget recipe is for you.

I have made these a few times before, I often vary the vegetables but the rule of thumb for me is basically half veggie to half chicken and I used organic free-range chicken mince but you can also make your own mince by processing chicken thighs or breasts in the food processor. Hiding vegetables in plain sight = a win for me!

Healthy Chicken nuggets

These are Gluten, Dairy, and Egg Free

Prep time

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500 grams of organic chicken mince

1/4 cup of brown rice flour and more for rolling chicken nuggets

2 tbsp of chia seeds and 6 tbsp of water (wait 5 minutes for it to become a gel) or one egg

1 celery stalk chopped  

1/2 onion chopped

1 large garlic clove crushed

1 carrot roughly cut

1/2 cup of cauliflower into small florets

1 tsp of flaky sea salt

Pepper to taste

1/2 tsp of celery salt - you could use onion powder here or just omit

Coconut oil for frying

Makes about 40 chicken nuggets, my kids ate 10 each in one sitting! #hungry

I chopped the veggies and cooked them in some olive oil until lightly browned, then added them to the blender with the chicken and pulse until combined. You can skip this step to save time but I think it adds good flavour.

 

I then used two soup spoons and molded chicken nugget sized balls and dropped them onto a plate covered in more brown rice flour then patted and shaped them into chicken nuggets.

 

I put about two tablespoons of coconut oil into two frying pans and cooked these in two big batches. They cook quite quickly but just make sure they are nicely brown on both sides and cool on paper towels to drain any excess oil.

 

We served these with Rice and cucumber sticks, but you could eat them however you fancy, and they are going into the lunch-boxes for tomorrow too.

 

 

Happy cooking, let me know how you go.