When I saw Gina’s post (from SkinnyTaste) in my inbox featuring chicken nuggets, my heart did a little flutter. I knew she’d make them healthy and tasty, and yep—she did! I’ve made these nuggets several times for friends and my kids, and they’ve been a huge hit. Chrissi said she saw the post too and was thinking about making them—and now she definitely will. Andy and Nicole loved them as well, with Nicole loving her gluten-free version. They made them last week and reported easy and delicious.
If you read my last post about the McDonald’s Fish Filet and how I had no choice but to order it when I was little—remember the chicken nuggets didn’t exist until 1983. By that time, I was a junior in high school. I did dabble in those nuggets especially in college. (Honestly I didn’t just dabble I was really full of chicken nuggets – I thought for a lifetime.) But nope!
I like to serve these nuggets with roasted potatoes and a salad. It’s kind of like the air-fried haddock—there’s something about these familiar flavors that satisfies that old craving and brings back so many memories.
A few simple ingredients – ground chicken, frozen cauliflower (riced) and spices are all you need to make a satisfying lunch – or dinner. Serve wtih ketchup, bbq, honey mustard or healthy tartar sauce (Rob loves that) and enjoy –
Oh and they freeze well!
Find the recipe from the blog SkinnyTaste – here. To make GF use GF breadcrumbs – and be sure to add some Italian herbs. And finish (all) with some Maldon sea salt.