Homemade, Healthier, Chicken nuggets from leftover Chicken Recipe – Kid favorite.
Do you have leftover chicken? Does your family love chicken nuggets? But you need a healthier recipe?
You have got to love that you can make something so delicious, so easily & they are so much better & healthier than any you can buy, yumminess abounds.
What you need:
- leftover chicken either cubed or pulled off the bone, you can use white or dark or both.
- Einkorn flour (or flour of choice)
- Coconut flour (or flour of choice)
- Organic eggs
- milk of choice
- Pink Himalayan salt
- Organic black pepper
- Organic Parsley
- Simply Organic Chicken Grilling Seasoning
- Organic Crushed red pepper (optional)
- Any other spice of choice
- Stick of Real butter
- Coconut oil
- Expeller Pressed coconut oil
- Palm Shortening (or healthy oil of choice)
- Raw Apple cider vinegar
Flavoring mix: In a small saucepan on the stove over medium heat melt 1 stick of butter, 2 tbsp of Virgin coconut oil, 2 tbsp of water, add 1/2 tsp of salt, 1 tsp black pepper, 1 tsp parsley, 1 tsp Chicken seasoning, & any other seasoning of choice, heat until melted (depending on how much chicken you have you might need more of this or less of this, this amount does a lot). Let sit to cool.
I make the milk bath & flour coating to dunk the nuggets in before frying (milk bath also doubles as being added to food processor).
For milk bath: Put 2 eggs in a bowl, add 1/2 tbsp of organic Apple cider vinegar or coconut water vinegar, add 3/4 cup of milk of choice, add in a tbsp of flavoring mix from “step one”,wisk together until mixed. (you might need to make more if doing a very large batch)
For flour coating: On a plate add 1 cup of coconut flour, 1 cup Einkorn flour, 1 tsp of the chicken seasoning, and a pinch or 2 of the pepper, mix with fork.
I have a small food processor so I only add 1 cup of chicken at a time (I am sure a blender would work as well). So I add 1 cup of the leftover cubed or shredded chicken to the food processor, 1 tbsp of Einkorn flour, 1/2 tbsp of the flavoring mix from “step one”, 1/2 tbsp of milk bath & add a small pinch of crushed red pepper (optional), turn on processor & blend until still kinda chunky (not to smooth). Pull out into a bowl until all chicken has been mixed by repeating the process. (your chicken mixture should be sticking but thick enough to hold together).
Work your chicken mixture into small balls, dunk first in milk bath coating all side, then dunk in flour coating & pressing down on nugget slightly to create a flatter nugget as you coat both sides, sit on plate & repeat until you have enough to start cooking.
Get your pan or pot of Palm shortening or other healthy oil heating to med/high (we prefer 3/4 Palm Shortening & 1/4 of amount expeller pressed coconut oil). you want at least enough oil to be able to let the nuggets float.
Slowly add nuggets to heated oil, add enough to fill pan but make sure they are not touching, you might need to adjust your heat up or down depending on if the nuggets brown to fast or do not cook right. after a minute or 2 you should be able to flip the nuggets to the other side with a fork, then after another minute or 2 they are done, pull out to drain on a cooling rack, a paper towel, etc until cooled enough to eat, repeat until all nuggets are cooked.
Serve with your favorite dipping sauce such as honey mustard, ranch dressing, BBQ sauce, ketchup whatever.
Step eight: enjoy!
You can use leftover chicken, leftover turkey or use raw chicken if you prefer. You can adjust the seasoning to your preferences, or use totally different seasonings or if you prefer add no seasonings.
Chicken, broccoli & cheese: We also made these with leftover chicken & leftover broccoli & added a bit of shredded cheddar cheese & the kids loved them, I want to also add cauliflower soon, I think I could use lots of veges & little to no meat & my kids would love them 🙂
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