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baked chicken nuggets

Baked or Pan Fried Chicken Nuggets

Want healthy chicken nuggets but don't want to sacrifice flavor? Give these a try and I guarantee you'll be hooked on making them from scratch!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish, Toddler and Kid Friendly
Cuisine American, Chicken
Servings 5 servings

Ingredients
  

  • 5 cups cubed chicken breast

For the first layer of coating

  • 1 large egg

For the breading

  • ¾ cups flour option to replace with oat flour
  • ¾ cups almond meal blended raw almonds
  • 2 tablespoon garbanzo flour
  • ¾ teaspoon sea salt
  • 1 ⅛ teaspoon garlic granules
  • 1 ½ teaspoon paprika
  • olive oil for pan frying or to spray when baking

Instructions
 

  • Cut chicken into small cubes. You can choose to make longer strips or bigger pieces if you wish.
  • In a medium-size bowl whisk 1 egg with a fork for the first layer of coating.
  • In a separate bowl (I use a 7 cup pyrex) combine all ingredients for the breading and mix well.

For Baking Method

  • Preheat oven to 400℉
  • Line a cookie sheet with parchment paper and spray the parchment paper with olive oil.
  • Add about 2 cups cut chicken at a time into the egg bowl and mix thoroughly to coat.
  • Using either your fingers or a fork transfer the chicken 1 piece at a time into the breading mixture bowl. Coat chicken with the breading. I like to use my hands so I can be gentle and make sure the chicken is coated well. Repeat with all chicken. TIP: Use one hand to remove chicken from egg, and the other to coat with flour to keep 1 hand for dry mix and 1 hand for wet.
  • Transfer 1 piece at a time onto the cookie sheet. Once filled, spray all pieces with olive oil holding your sprayer high away from the nuggets so you don't knock off too much of the flour coating.
  • Bake for 20- 25 minutes total. After 10 minutes option to lightly spray nuggets again with olive oil to keep moist.

Pan Frying Method

  • Prepare a plate lined with paper towel to soak up any excess oil after frying.
  • Heat pan on low-medium meat (level 3 on electric range) until it sizzles when you trickle a little water on it.
  • Add about 2 cups of cut chicken at a time into the egg bowl and mix thoroughly to coat.
  • Using either your fingers or a fork transfer the chicken 1 piece at a time into the breading mixture bowl. Coat chicken with the breading. I like to use my hands so I can be gentle and make sure the chicken is coated well. Repeat with all chicken. TIP: Use one hand to remove chicken from egg, and the other to coat with flour to keep 1 hand for dry mix and 1 hand for wet.
  • Once the pan is hot, transfer the chicken pieces 1 at a time onto the pan and cover. Pan fry for 4-5 minutes until golden brown then flip using metal tongs.
  • After another 4-5 minutes transfer nuggets to the plate covered in paper towel to absorb excess oil
  • Enjoy with my homemade honey mustard dipping sauce. Recipe can be found immediately before the Onion Ring image above.

Notes

You can make these gluten free by only using oat or almond flour to replace the wheat flour. As long as you keep the overall flour portions any of those flours will work well! I wouldn't recommend using all garbanzo flour as it will drastically change the flavor of the nuggets.
Keyword baked chicken nuggets, gluten free chicken nuggets, pan fried chicken nuggets, recipes with almond flour, recipes with garbanzo flour
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