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Crispy Baked Chicken Nuggets with Cauliflower Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings (approximately 6 nuggets per serving)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This homemade chicken nuggets recipe features lean ground chicken mixed with cauliflower rice and seasoned with aromatic spices, creating a healthier twist on a classic favorite. These nuggets are coated with breadcrumbs and can be baked or air fried to golden perfection, making them crispy on the outside and tender inside. Perfect for a quick and delicious meal or snack, they pair wonderfully with a variety of dipping sauces.

Ingredients

Chicken Nuggets

  • 1 1/2 lbs 93% lean ground chicken (organic preferred, not breast only)
  • 2/3 cup frozen cauliflower rice
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 large egg (beaten)
  • 3/4 cup seasoned breadcrumbs (or gluten-free seasoned crumbs)

Dipping Sauces (Optional)

  • Ketchup
  • Honey mustard
  • Buffalo sauce
  • BBQ sauce
  • Special sauce

Instructions

  1. Prepare the Chicken Mixture: In a large bowl, combine the ground chicken with frozen cauliflower rice, kosher salt, onion powder, garlic powder, and black pepper. Mix thoroughly to distribute the seasonings evenly.
  2. Form Nuggets: Shape the mixture into 30 round, flat nuggets, each approximately 25 grams in weight.
  3. Coat Nuggets: Place the beaten egg in one bowl and the seasoned breadcrumbs in another. Dip each nugget first into the egg, then coat evenly with the breadcrumbs. Set the coated nuggets aside.
  4. For Baking: Preheat the oven to 450°F (232°C). Arrange the nuggets on a sheet pan sprayed with oil. Lightly spray the tops of the nuggets with oil before baking.
  5. Bake Nuggets: Bake for 10 minutes, then flip each nugget, spray with oil again, and bake for an additional 6 minutes or until the nuggets are golden brown and cooked through.
  6. For Air Frying: Place the nuggets in a single layer in the air fryer basket. Spray the tops with oil. Air fry at 400°F (204°C) for 8 to 9 minutes, flipping halfway through and spraying both sides with oil to ensure even crispness and thorough cooking.
  7. Serve: Remove the nuggets and serve warm with your choice of dipping sauces such as ketchup, honey mustard, buffalo sauce, BBQ sauce, or special sauce.

Notes

  • Using 93% lean ground chicken helps keep the nuggets moist without excess fat.
  • Frozen cauliflower rice adds fiber and nutrients while keeping the nuggets tender.
  • You can use gluten-free seasoned breadcrumbs to make this recipe gluten-free.
  • Spraying oil helps achieve a crispy crust without deep frying.
  • Cooking times may vary slightly depending on your oven or air fryer model; check nuggets for a golden brown color and internal temperature of 165°F (74°C).
  • Leftover nuggets can be refrigerated for up to 3 days or frozen for up to 1 month.

Find it online: https://evelynscooking.com/crispy-baked-chicken-nuggets-with-cauliflower-rice-recipe/