These crunchy and crispy chicken nuggets are an awesome family favourite. I love teaching this recipe in kids cooking classes. Kids and parents love them! You can buy local and organic chicken (or turkey) and make a healthy version of a not-so-good for you food. Add some veggies and fruit or potato wedges to make this a complete meal!
TIP: Always use gluten-free breadcrumbs for oven-baked foods to make them extra crispy without all the added fat of frying!
Although this recipe isn’t Low FODMAP, you can find a Low FODMAP version here!
Recipe: Crunchy Oven-baked Chicken Nuggets
2 lbs ground chicken
1 medium onion, chopped fine
2 cloves garlic, minced
Olive oil
2 egg
1 1/2 Tbsp Worcestershire sauce
1/2 cup gluten-free breadcrumbs
1/2 to 1 cup extra breadcrumbs (for outside coating)
2 tsp each thyme and parsley
1 tsp ground pepper
Pinch of salt
Heat 1 Tbsp olive oil in a pan on medium heat. Add onion and cook for 5 minutes until soft & translucent. Add garlic and cook for 2 minutes more.
Place chicken in a bowl and add onion & garlic, egg, Worcestershire, breadcrumbs, thyme, parsley, pepper and salt. Mix well.
Form into 24 balls (about 1 oz each) and flatten slightly. Place extra crumbs on a large plate and coat both sides of the nugget in crumbs.
Line a cookie sheet with parchment paper and place the nuggets on the sheet. Bake at 425° for 20 to 25 minutes until crispy and cooked throughout.
Serve with veggies & tzatziki or in a pita or wrap with salad.