These easy homemade chicken nuggets are kid and freezer-friendly, so double the batch and store extras for later!
Ingredients
1/2 cup
Bread crumbs, whole wheat
1 breast
Chicken breast, boneless, skinless
(pre-cooked)
1 medium
Egg
2 tbsp
Oregano, fresh
(chopped, optional)
1/2 cup (shredded)
Parmesan cheese, vegan
(optional)
Instructions
Preheat oven to 375F (190C) and line a cookie sheet with parchment paper.
Place the cooked chicken, egg and dash of salt in a high-speed blender or food processor. Blend or pulse until smooth.
In a separate large bowl, add the bread crumbs, parmesan cheese (optional), and oregano (optional) and stir to combine.
Take out some of the blended chicken and form about 1 tablespoon into a ball with your hands. If needed, mix it using just a little bit of the bread crumbs to nicely form the ball. Then press to form basic nugget shape with your hands and roll in bread crumbs.
Place formed nuggets on the cookie sheet and bake in the oven for 10 minutes, turning halfway. Make sure not to overcook, or they will come out dry.
Notes:
Tip
The seasoning doesn't have to stop with oregano, try adding some of your favorite herbs and spices, such as basil, thyme, paprika, garlic powder, or Italian seasoning to the bread crumbs.
Storage Instructions:
These nuggets don’t have to be baked right away; you can freeze the breaded nuggets on a cookie sheet, then transfer them to an airtight bag or container and store them in the freezer for up to 3 months, until you’re ready to bake as many as you like. Just make sure to add about 3-5 minutes to your usual cooking time if baking from frozen.
