easy homemade chicken nuggets
My 8 year old daughter loves her chicken nuggets, but dealing with multiple food allergies it's hard to just buy the good deal and sale items. We have to research our companies to ensure the safety of our daughter first and that also comes with a higher price for less product. As a family of 4 and multiple members with allergies and a one house income, I decided to try and create a healthier and lower cost chicken nugget recipe.
I am happy to report that this has won a new spot in our freezer as a fast lunch and for more than half the cost. Of course you could always make your own bread crumbs as well but lets take it one step at a time, from start to finish it took maybe 30 minutes. I used 4 main ingredients and then our basic salt, pepper and garlic. It is a one bowl recipe, meaning not a lot of cleaning up after. Hope you enjoy them.
I am happy to report that this has won a new spot in our freezer as a fast lunch and for more than half the cost. Of course you could always make your own bread crumbs as well but lets take it one step at a time, from start to finish it took maybe 30 minutes. I used 4 main ingredients and then our basic salt, pepper and garlic. It is a one bowl recipe, meaning not a lot of cleaning up after. Hope you enjoy them.
These are the 4 main ingredients. Quinoa flakes, Goveggie dairy free parmesan cheese and Ians original bread crumbs.
Ingredients
- 1 pound Boneless, skinless Chicken thighs and legs Or breast
- 1 Tablespoon GoGo Quinoa Flakes
- 1/3 cup cold water
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Pink salt
- 1/8 teaspoon Black pepper
- 3/4 cup GF Ians bread crumbs
- 1/4 cup Dairy free parmesan cheese (will work with dairy parmesan cheese)
Directions PREHEAT OVEN 375°
- Pour water, chicken, garlic powder, salt and quinoa flakes in processor and pulse for 20-30 seconds until it looks like it is all the same consistency and like ground chicken.
- In a separate bowl mix bread crumbs and parmesan cheese.
- Using a cookie scoop form a nugget and place into the bread crumb mixture. Place on a cookie sheet and repeat until you use up the ground chicken.
- Bake for 15 minutes flipping half way through or Freeze for an hour on cookie sheet and place in ziplock for 4 months for fast Lunches.