So our toddler loves chicken nuggets, and it’s important for us that our little girl gets as much protein as she can.
BUT! We don’t love all the ingredients in store bought nuggets.
Hence we are making our own now—with a twist! I’ve swapped in 50:50 chicken and turkey to give the meat a little more complex flavor. This recipe is great because all the measurements are just estimations—it doesn’t have to be precise. On the next go I’ll be giving the breadcrumbs a try for extra crispiness.
Anyway, she didn’t reject them so it’s a win all around! 🤠
INGREDIENTS
- 1lb ground chicken | @maryschicken
- 1lb ground turkey | @maryschicken
- 1 pasture egg | @pccmarkets
- 6 tbsp pasture butter | @kerrygoldusa
- ~1.5 cups flour | @bobsredmill
- Paprika & ginger seasoning | @simplyorganicfoods
STEPS
- Prepare a bowl of flour with seasoning and spices
- Melt the butter on low heat to avoid burning it; transfer to another small bowl for dipping
- Mix the ground turkey, ground chicken, egg, and seasoning in a bowl until you have a nice clumped up ball that sticks together
- Preheat your oven or toaster to 400ºF / 200ºC
- Form a ball of meat and flatten it into a nugget-looking disc; about 1/2″ thick
- Dip the disc into the butter to coat; use your fingers to ensure full coverage
- Transfer to the flour bowl. Flip and roll it around to get a nice even coating of flour
- Set onto a baking pan; parchment paper optional
- Repeat steps 5-8 until you’ve used up all of your meat
- Optional: the flour may start to saturate from the butter and meat moisture—feel free to give the nuggets another dunk into the flour bowl to enhance the coating
- Spray the nuggets with a high-smoke point oil—we use avocado before baking
- Bake your nuggets for 25-30 minutes; check that internal temps of 165°F / 74°C are reached for safety!
- Remove, cool, and enjoy! Sauce it up how you like
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