I know, simple right? But there’s something about using ground chicken (as opposed to a hunk of chicken breast) that gives the nugget that fast food taste and texture that my kids love. Oh, and the butter. Cooking them in a skillet full of butter closes the deal. This recipe is super simple, easier than cutting up chicken breasts or handling the tenders. Not to mention, SO much healthier than something you buy at the store or a fast food place. There are only 5 ingredients. Read the label on a box of chicken nuggets from the store and see how many unpronounceable ingredients you find there. That’s a lot of badness in one little nugget. These are also great to pack in a lunch if you have any leftover from dinner. And that’s a big IF.
Clean Chicken Nuggets (makes approximately 18 nuggets)
- 2 – 12 oz packages organic ground chicken (I find this near the frozen breakfast sausage)
- 1 c. flour of choice ( I use gluten-free flour or this almond flour)
- 1 egg
- 1 tsp salt
- 2 T grass-fed butter (per batch)
Melt 2 T. butter in a large skillet over medium to high heat. Combine the chicken, flour, egg and salt in a bowl. Use a small ice cream scoop to put nugget sized portions of the chicken mixture into the skillet. Cook for approximately 7 minutes on each side. You will likely have to cook these in 2-3 batches depending on the size of your skillet. Add 2 T. butter to the skillet for each new batch.
Getting kids to eat veggies tip: Any time you serve your kids something you know they are really going to like (chicken nuggets) pair it with a veggie that they wouldn’t normally eat (brussel sprouts). Only serve them a few chicken nuggets (or just 1!) and don’t give them any more until they at least try the brussel sprouts. This is called leverage. I’ve done this so many times that now my kids just eat the brussel sprouts without question and then ask for more chicken nuggets.