Chicken nuggets make for a fun meal, even for grownups! These are free from many allergens, so they should fit your family.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 nuggets
- 2 cups or more of cooked chicken from your crockpotted chicken see Tips section for the simplest way to stock up on cooked chicken for simple meals like this!
- 1 TB all purpose season
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp sea salt
- ¼ cup whole coconut milk Could do fresh milk from a good source instead
- ¼ cup olive oil or melted coconut oil (could do melted butter if you can do dairy)
Whisk the Breading Mixture ingredients in a small mixing bowl.
Put all of the ingredients for the Chicken Mixture into your food processor and blend to a puree.
Line a baking sheet with silpat or parchment paper.
Using your hands scoop a small amount of the chicken mixture, form it into a ball with your hands, and then roll in the Breading Mixture.
Press the ball to flatten into “nugget” shape and put the nugget on the baking sheet.
Continue until all the nuggets are breaded – nuggets can be made as big or small as you want. I made about 12 out of this batch.
Bake at 425 degrees for 12 minutes, then flip them over and bake another 12 minutes. You may want to check them around the 10 minute mark both times just in case our ovens run different. I very often roast veggies along with the nuggets and sometimes that makes them need a little more time to cook.