Happy Wednesday! – we are half way there!
We are still sick as dogs over on this side of the world, so lately we have been all about comfort…whether it be comfortable clothes, warm drinks or lots of blankets. Today I’m adding to the comfort food. Since we can’t eat mac & cheese every day – I have been thinking of other comfort foods to eat, and to the little guy and I, chicken nuggets are pretty comforting. Warm inside, crispy outside…that combo is pretty much golden all the time.
Meet my “somewhat guilt-free kid-friendly super-simple” chicken nugget recipe. It has kale so I am docking it as a healthy meal, ok?…ok.
You’ll notice a lot of the time I try to throw in something green and healthy into most of my otherwise probably not healthy meal options haha, please don’t burst my bubble.
Let’s begin…
You will need chicken breast, flour, panko breadcrumbs, butter, salt, black pepper, roasted garlic powder, savoury chicken seasoning, butter, kale & egg whites. I’m all about the mise en place!
This recipe features my faaave spices from a local shop. They have seriously changed my cooking game (and in turn my life). Unfortunately, you can’t get them, unless you are local!…but any of your favourite seasonings will work perfectly! I suggest a savoury mix and a garlic powder.
In a food processor combine chicken, kale, For The Birds seasoning, Roasted Garlic Powder, salt & pepper. Chop until it looks mixed.
Melt butter & stir into chicken mixture.
Set up your dredging station: Chicken mixture, flour, egg whites, breadcrumbs, parchment paper for coated nuggets. I have a really cool serving set I recieved as a gift that works PERFECT! But a few bowls will do!
I like to use a small cookie scoop for my nuggets. I find they create the perfect nugget & ensure they are all the same size. If you don’t have a scoop, a heaping tablespoon should be similar in size.
Now start your dredging process. Form chicken mixture into a round patty, lightly coat in flour, coat in egg whites, coat in breadcrumbs. For this process, I usually flip a few times in each ingredient. Some people will do that process again (flour, egg white, breadcrumbs), but I was going for a lighter alternative – but you may do what you wish!
This recipe will make approximately 15 nuggets. Really, you could also make these into chicken burgers or even chicken meatballs…maybe I will try that next time.
Heat 1/3 cup corn oil in a large skillet over medium-high heat. You don’t want it too hot or it will burn the coating & leave the inside uncooked.
Corn oil is one of my favourite cooking oils to use because of its a neutral flavoured oil with a relatively high smoke point.
Once the oil is hot, place a batch of nuggets in the pan and cook until golden brown – approximately 10 minutes per side. Try not to overcrowd the nuggets, cook them in batches of 5 to keep consistency on the hottest part of the pan. {I placed a silicone cover over the pan to prevent oil splatter}
Place nuggets on a paper towel lined plate while cooking batches to soak any extra oil.
Serve hot & crispy with your favourite dip!
I love a simple dollop of plain greek yogurt with a swirl of sriracha ♥
Bon appetit!
Simple & Savoury Kale Chicken Nuggets
Meet my "somewhat guilt-free kid-friendly super-simple" chicken nugget recipe.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 2 pc chicken breasts 400g, chopped into small pieces
- 1 cup kale washed, chopped
- 1 tsp garlic powder
- 1 tsp savoury seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter melted
- 3 egg whites
- 1 cup breadcrumbs
- 1/2 cup flour
- 1/3 cup corn oil for frying
Instructions
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In a food processor combine chicken, kale, savoury seasoning, garlic powder, salt & pepper. Chop until mixed.
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Melt butter, add to chicken mixture & mix.
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Using a small scoop, form chicken into patties.
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Lightly coat in flour, completely coat in egg whites & coat in breadcrumbs, flipping a few times to completely cover.
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Heat corn oil in skillet over medium-high heat.
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When oil is hot place nuggets in skillet - do not overcrowd.
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Cook on either side until golden brown (approx. 10 minutes per side)
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