Chicken Nuggets

About This Recipe

Ground chicken breaded in cornflakes and baked to make the perfect high protein, freezer friendly, and tasty snack.

Ingredients

• 2 lb ground chicken (92/8)
• 2 tsp salt
• 4 tsp garlic powder
• 2 tsp pepper
• ¼ cup oat flour (any flour works)
• 2 cup ground cornflakes (ground into breadcrumb like consistency, about 2 cups of whole cornflakes)

Instructions

1. Measure out the cornflakes and place them into a food processor or blender. Blend until you reach a consistency similar to panko breadcrumbs. It may be nice to make a bit extra just in case.
2. Preheat your oven to 400°F.
3. Mix the seasonings and flour into the ground chicken until incorporated.
4. Pour the cornflake breading into a shallow dish that will allow you to coat the chicken.
5. Using a small cookie scoop, or about half of a regular sized one, scoop the chicken into balls and place into the cornflakes. I find the easiest way to bread them is to scoop a bit of cornflakes over the top, press the ball down and then cover the remaining edges with cornflakes. Then you can place the nugget into your palm and shape it so that it is symmetrical.
6. Place the nuggets on a wire rack on top of a sheet pan. If you don't have a wire rack, place them directly on a sheet pan sprayed with oil. The rack will allow for air circulation and lead to a crispier nugget. No worries if you don't have one though, it will still work.
7. Bake the nuggets for 10 minutes, remove from oven and flip. Bake an additional 10 minutes.
8. Once the nuggets have cooled, place them into a large ziplock bag and remove as much air as possible. Label and date the bag and place into the freezer. Reheat in the microwave as desired.