skinnymixer's Grain Free Chicken Nuggets
- 100 g almonds or breadcrumbs or sunflower seeds
- 20 g sesame seeds
- 1 tsp sumac or paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- pinch of pepper
- pinch of salt
- 50 g Parmesan cheese cubed
- 80 g zucchini roughly chopped (peeled if kids dont like green bits!)
- 80 g carrot roughly chopped
- 500 g chicken breast cubed
- 1/2 tsp salt
- 1/2 tsp baking soda
- pinch of pepper
- oil of choice for frying
Add crumb ingredients to mixer bowl, mill for 10 sec/speed 6/MC on. Set aside on a plate.
Without washing the bowl, add Parmesan cheese to mixer bowl, mill for 10 sec/speed 9/MC on.
Add zucchini and carrot to mixer bowl, blend for 10 sec/speed 5/MC on. Scrape bowl down and repeat if your kids are fussy about hidden vegetables.
Add remaining ingredients, excluding oil, and blend for 15 sec/speed 6/MC on.
For the best results, shallow fry on a medium to high heat until browned on both sides.
You can also bake in a 200°C or 400°F preheated oven for 20 minutes, turning once half way through.
You can make these nut allergy friendly by either using breadcrumbs or sunflower seeds.
Play around with the crumb mixture with the available spices you have on hand.
You can increase the chicken to 700 grams or 24.7 oz without having to adjust any of the other ingredients, there will be enough crumb to stretch.
You can blend the crumb mixture for longer, to reduce the crunch/texture.
Use sharp blade for this recipe.
At step 1 chop for longer if required.
At step 3 repeat if vegetables aren't fine enough.
At step 4 use speed 7 and for a little longer if necessary.
Serving: 40g | Calories: 79kcal | Carbohydrates: 0.7g | Protein: 8.2g | Fat: 4g | Saturated Fat: 0.9g | Sodium: 180mg | Sugar: 0.6g