Ground Chicken Nuggets

Ingredients

• 500 g (1 lb)ground chicken
• 25 g (1/4 cup)grated Parmesan cheese
• 150 g (1.5 cups)cauliflower rice
• 1/2 teaspoongarlic powder
• 1 teaspoononion powder
• 1/2 teaspoonsmoked paprika
• 1 teaspoonsalt
• 1/4 teaspoonblack pepper
• 1egg
• 60 g (1 cup)panko breadcrumbs
• 1/4 teaspoonpaprika
• 1/4 teaspoononion powder

Instructions

1. 1

   Prepare the oven

   Preheat the oven to 180°C (400°F). Set a wire rack over a large baking sheet and coat it well with cooking spray.

2. 2

   Rice the cauliflower

   Put the cauliflower florets in a food processor and pulse until they form cauliflower rice.

3. 3

   Mix and shape

   In a large bowl, combine the ground chicken, cauliflower rice, Parmesan and seasoning. Shape the mixture into 30 round, flat nuggets, using about 2 tablespoons per nugget.

4. 4

   Prepare the coating

   Whisk the egg in a medium bowl until combined. In a separate bowl, mix the breadcrumbs with the seasonings.

5. 5

   Coat the nuggets

   Dip each nugget in the egg and let excess drip off, then coat it in the breadcrumb mixture. Arrange the nuggets on the oven-safe cooling rack set over a baking sheet.

6. 6

   Bake until golden

   For the oven method, spray the tops with oil and bake on the rack for 30 minutes, or until golden brown.

7. 7

   Air fry in batches

   For the air fryer method, arrange the nuggets in a single layer in the basket. Spray with oil and air fry at 200°C (400°F) for 25 minutes, turning halfway through. Repeat with the remaining nuggets.

What are ground chicken nuggets?

Nuggets are bite-sized pieces with a seasoned filling and a crisp outer coating, a familiar favourite in American home cooking. This version uses ground chicken rather than whole pieces, so the mixture can be shaped into evenly sized rounds.

Cauliflower rice is mixed into the chicken, while Parmesan and spices add savoury flavour. Panko gives the outside a light, crunchy coating when baked or air-fried.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 19g protein, 11g carbs, 6g fat.

The chicken and egg provide most of the protein, while panko contributes much of the carbohydrate. The chicken, Parmesan, egg and coating account for much of the fat; serve a portion with salad or vegetables to round out the plate.

Choosing and mixing the ingredients

Chicken mixture: Combine the chicken with the cauliflower rice, Parmesan and seasonings until evenly distributed. Avoid overworking the mixture, which can make the nuggets dense.

Cauliflower rice: The recipe method starts with florets and pulses them in a food processor. If using prepared cauliflower rice, make sure it is finely chopped so it mixes smoothly with the chicken.

Shaping and coating

Even portions: Use about 2 tablespoons of mixture for each nugget and flatten them into similar-sized rounds. Consistent thickness helps them cook at a similar rate.

Crisp coating: Dip each piece in egg, allow the excess to fall away, then press it into the seasoned panko. A light, even layer is easier to crisp than a thick clump of crumbs.

Getting the texture right

Rack setup: The wire rack lets hot air circulate around the nuggets as they bake. Leave a little space between pieces so their edges can brown.

Doneness cue: Bake until golden brown as directed. If checking with a food thermometer, the centre of the chicken should reach 74°C.

Choosing a cooking method

Oven: Bake the nuggets on the prepared rack for 30 minutes, until golden brown. This is a convenient option for cooking the full batch together.

Air fryer: Cook in a single layer at 200°C for 25 minutes, turning halfway through. Work in batches rather than stacking the nuggets.

Serving ideas

Serve the nuggets with a dip such as ketchup, barbecue sauce or yoghurt-based ranch dressing. A green salad or steamed vegetables make an easy accompaniment.

For a more filling meal, add baked potato wedges or rice. Keep the sides simple so the crisp coating and seasoned chicken remain the focus.

Recipe notes & tips

• Shape the nuggets to a similar thickness so they cook evenly.
• Let excess egg drip off before coating to help the panko stay in place.
• Leave space around the nuggets on the rack or in the air fryer basket.
• Turn the air-fried nuggets halfway through the cooking time.
• Cook the air fryer batches in a single layer rather than crowding the basket.

Variations

• Herb coating: Mix dried herbs into the panko for an aromatic crust.
• Cheesier mixture: Add a little extra grated Parmesan to the chicken mixture.
• Milder seasoning: Leave out the smoked paprika for a gentler flavour.
• Spicy coating: Add chilli powder to the panko mixture.
• Dipping sauces: Offer barbecue sauce or ketchup alongside the nuggets.

Common mistakes to avoid

• Uneven shaping: Make the nuggets a similar size and thickness so they cook at the same pace.
• Too much egg: Let the excess coating drip off before adding the panko.
• Crowded air fryer: Cook in batches so the nuggets sit in a single layer.
• Skipping the turn: Flip the air-fried nuggets halfway through for more even browning.
• Removing too soon: Bake until the coating is golden brown and the centres are cooked through.

How to store

Refrigerate cooked nuggets in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot throughout to bring back some crispness; microwaving may soften the coating.

Frequently asked questions