Healthy Chicken Nuggets
These Healthy Chicken Nuggets are coated in crispy almond flour and baked to golden perfection. They're gluten-free and deliciously crispy. Ready in less than 30 minutes, with air fryer and baking instructions. Kid-friendly!
Servings: 8 servings
Calories: 136kcal
Ingredients
- 1 1/2 pound ground chicken thighs
- 2 eggs large
- 1/2 cup almond flour or keto breadcrumbs
- 1/2 cup parmesan grated
- 1/3 cup mozzarella shredded
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
For Coating
- 1/2 cup almond flour
- 1/4 tsp paprika
- 1/2 tsp Italian seasoning
Instructions
Oven Instructions
- Preheat your oven to 220°C (428°F).
- Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Combine the ground chicken thighs, eggs, almond flour (or keto breadcrumbs), grated parmesan, shredded mozzarella, salt, pepper, paprika, and garlic powder in a large mixing bowl. Mix well until all ingredients are evenly incorporated.
- Shape the mixture into nugget-sized pieces using your hands. Aim for uniformity in size to ensure even cooking.
- Combine the almond flour, paprika, and Italian seasoning in a shallow dish to create the coating mixture.
- Dredge each chicken nugget in the almond flour coating, coating all sides evenly. You can gently press the coating onto the nuggets to help it adhere.
- Place the coated nuggets on the prepared baking sheet, leaving some space between each piece. Lightly spray the nuggets with olive oil. This will help them achieve a crispy texture during baking.
- Bake the chicken nuggets in the oven for approximately 15 minutes or until they are cooked through and golden brown outside. Once done, remove the chicken nuggets from the oven and let them cool for a few minutes before serving.
Air Fry Instructions
- Preheat your air fryer to 200°C (400°F) for about 3-5 minutes.
- In a large mixing bowl, combine the ground chicken thighs, eggs, almond flour (or keto breadcrumbs), grated parmesan, shredded mozzarella, salt, pepper, paprika, and garlic powder.
- Mix well until all ingredients are evenly incorporated. Using your hands, shape the mixture into nugget-sized pieces. Aim for uniformity in size to ensure even cooking.
- Combine the almond flour, paprika, and Italian seasoning in a shallow dish to create the coating mixture. Dredge each chicken nugget in the almond flour coating, coating all sides evenly. You can gently press the coating onto the nuggets to help it adhere.
- Lightly spray the air fryer basket with cooking spray or brush it with a little olive oil to prevent sticking. Arrange the coated chicken nuggets in a single layer in the air fryer basket, leaving some space between each piece for air circulation.
- Air fry the nuggets for about 8-10minutes, flipping them halfway through the cooking time until they are golden brown and cooked through.
Frying Instructions
- First, prepare the nuggets as we did with the two first cooking methods.
- Then, heat olive oil or your preferred cooking oil in a frying pan over medium heat. Make sure the oil is hot but not smoking.
- Carefully place the coated chicken nuggets into the hot oil, avoiding overcrowding the pan. If necessary, fry the nuggets in batches to avoid lowering the oil temperature too much.
- Fry the nuggets on each side for about 3-4 minutes or until golden brown and cooked through. Use tongs to flip the nuggets carefully halfway through the cooking time.
- Once the nuggets are cooked to your desired level of crispiness and the internal temperature reaches 165°F (75°C), remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- Allow the chicken nuggets to cool for a few minutes before serving.
Notes
Chicken options: You can use half chicken breast and half chicken thighs, or just chicken breast, but they won't be as juicy.
Uniform size: Make sure nuggets are uniform in size for even cooking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.
Nutrition
Serving: 1serving | Calories: 136kcal | Carbohydrates: 4g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 49mg | Sodium: 436mg | Potassium: 36mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 0.01mg | Calcium: 136mg | Iron: 1mg | Net Carbs: 2g