Description
These chicken nuggets are great for a meal or snack, and can be reheated in the air fryer straight from the freezer. They are much tastier and healthier than the typical chicken nuggets you get in your freezer section, and they're cheaper too. Everyone knows that chicken nuggets and french fries are a classic combo, so see my Spiced Sweet Potato Fries for a nutritious version of this meal
Time
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Cost
Total Cost:
Cost per Serving:
$0.14
Ingredients
Serving(s)
Food processor
- 1 medium Sweet potato
- 1 medium Onion
Other Ingredients
- 1 large Egg
- 2/3 scoop Casein protein powder, unflavored
- 1 tbsp Extra virgin olive oil
- 1 tbsp Minced garlic
- 1 tbsp Hot sauce
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/2 tsp Cayenne pepper
Optional
- 1 tbsp Sugar free syrup
Chicken
- 1 lb Ground chicken
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 400F, and line 2 cookie sheets with parchment paper
- Wash your sweet potato, cut off the ends (but don't peel it), and cut into large chunks. Cut the onion into large chunks. Add both to a food processor, and pulse until you have a "riced" consistency
- In a large bowl, combine together all the ingredients except the chicken. Mix until fully combined
- Add in the chicken, and mix with your hands until fully combined. It should be pretty sticky
- Using a 1.5 tbsp cookie scoop, scoop meatballs onto your pans. I can fit 15 on a standard sized cookie sheet. Lightly wet your fingers, and flatten into even discs. Each nugget should be about 1/4 - 1/2 inch thick and 2 inches in diameter, with about 1 inch between each one
- Bake at 400F for about 15 minutes, flipping halfway, or until one side is lightly browned and the internal temperature is at least 165F. You will get better browning when reheating, so don't worry. Transfer to a wire rack to cool as you do the other batches
- Once the nuggets have cooled, arrange them in a single layer on a parchment lined plate. Freeze them, uncovered, until they have frozen solid, at least 2 hours. This will help them not stick together in the bags
- Once they are frozen solid, transfer them to an airtight bag, remove all of the air, and keep them in your freezer
- Reheat straight from the freezer using the air fryer at 400F for about 5 minutes, or until browned and hot. You can also use the microwave or oven
Notes
- Oat or almond flour will work in place of casein; I just like to add some more protein
- Optionally, add some sugar free syrup (or any other sweetener) for sweet and spicy nuggets
- You can attempt to use cookie cutters to make dino chicken nuggets, but be warned, you're in for a lot of work. I gave up after a few (as you can see), and went for standard nuggets. If you are going to make shapes, I would recommend spreading the whole mixture into a thin sheet, and freezing for 1 hour. Then, cut shapes out with cookie cutters. See this recipe for a guide on dino shapes
Nutrition Facts
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Total Fat: 1.4g (2 %)
Saturated Fat: 0.3g (2 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.7g
Cholesterol: 15mg (5 %)
Sodium: 77mg (3 %)
Total Carbohydrate: 1.1g (0 %)
Fiber: 0.2g (1 %)
Net Carbs: 0.6g
Total Sugar: 0.3g
Sugar Alcohol: 0.3g
Protein: 2.5g (5 %)
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Vitamin B12: 0.08mcg (3 %)
Vitamin D: 0.03mcg (0 %)
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Calcium: 13mg (1 %)
Iron: 0.16mg (1 %)
Magnesium: 5mg (1 %)
Potassium: 80mg (2 %)
Sources of Inspiration
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