My homemade, better than fast food chicken nuggets are nothing like a commercially produced chicken tender.
My trick is to grind up raw organic chicken thighs by pulsing them in my food processor.
I add a bit of seasoning to the ground meat and shape the nuggets. After dipping them in whisked egg yolks, I toss them around in homemade breadcrumbs. Brown them on both sides in some home-rendered lard… and voilà! These chicken nuggets are good for toddlers to adults.
The best thing is the nuggets freeze exceptionally well. To reheat, simply bake them in the oven at 375 degrees F for 10-15 minutes.
Better Than Fast Food Chicken Nuggets
- 4-5 boneless chicken thighs
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- homemade breadcrumbs, seasoned with dried parsley
- eggs, whisked
- home-rendered lard for frying
- In a food processor, process the raw chicken meat until it’s ground. Remove the chicken meat from the food processor and place it in a bowl. Mix in the garlic salt and onion powder.
- Roll out small nugget sizes of meat and flatten them out. Then dip them in the whisked eggs followed by the breadcrumbs. (To reduce the mess, use one hand for the eggs and the other hand for the breadcrumbs.)
- In a skillet or cast iron pan, gently bring the lard to heat. Working in batches, fry the chicken nuggets on both sides until browned and cooked through, about 2-3 minutes per side.
This recipe is part of Diana Bauman’s 25 Day Grace Filled Journey To Real Food.