Low-carb homemade chicken nuggets that go beyond mere chunks, offering the soft, tender mouthfeel achieved through thorough mechanical poultry obliteration. The use of ground chicken transforms the texture, bringing it closer to the beloved freezer section nuggets, especially favored by my own children. Leveraging chicken thighs with higher fat content enhances flavor absorption, ensuring the seasoning permeates the nuggets, keeping them moist. Say goodbye to dry, chewy nuggets—these are a delightful, flavorful alternative.
This recipe offers a homemade alternative for crafting chicken nuggets that more resemble chicken 'chunks' using ground chicken as the base. While you have the flexibility to substitute with other ground poultry or create your own variations, the focus here is on crafting nuggets for those moments when nothing but nugs will suffice. These low-carb and gluten-free nuggets boast an eggwash made with heavy cream, and the breading is achieved using pork 'panko breadcrumbs'. It's a delicious twist on the classic, satisfying nugget experience.
Nutritional Information
The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.
Calories: 300
Protein: 29.5
Fat: 18.7
Carbohydrates: 0
Ingredients
4 Boneless, skinless chicken thighs
3 Eggs
2 Tbl: Heavy cream
1 Cup: Pork panko bread crumbs
Seasonings
Onion Salt
Black Pepper
Paprika
Dijon Mustard Powder
Sweet Basil Seasoning
3 Onion Seasoning
Instructions: Dark Meat Chicken Nuggets
The recipe kicks off with the creation of homemade ground chicken thighs. This can be achieved using a food processor, a meat grinder, or by purchasing pre-ground poultry from the store. I utilized approximately four four-ounce chicken thighs for this recipe, but any method that yields about a pound of ground chicken will work. This quantity is suitable for approximately four servings of six-piece nuggets each. To portion the nuggets, I recommend using a slightly overfilled one tablespoon baking scoop.
With the ground chicken ready, the next step involves seasoning the meat before setting up the dredging station and shaping the nuggets. I prefer to season the meat itself, but you can also season the breading or the wash. I use a mix of salt (onion salt works wonderfully!), pepper, paprika, mustard, onion flakes, and basil. The specific spices may vary based on personal preference, so feel free to adjust to suit your taste. Be mindful of the salt content, especially if the pork breadcrumbs have high salt content. Add the seasonings and fold the ground chicken until all the spices are thoroughly incorporated.
Dredging Station
Setting up a dredging line or station streamlines the process. I followed a left-to-right order, but the direction can vary. The sequence goes from meat, egg wash, breading, to the baking sheet. Given the higher fat content from using chicken thighs, which renders during cooking, I employed a wire-racked baking sheet to minimize grease accumulation. The rack allows any excess fat and grease to drip away from the nuggets, preventing them from baking in a pool of their own juices and ensuring they achieve a crispy texture.
The eggwash is a simple combination of two eggs thinned with heavy cream. Using heavy cream, which lacks the lactose found in regular milk, helps reduce some of the hidden carbs in the recipe. Whip the mixture with a fork or whisk until it achieves a uniform pale yellow color. For the breading, I use pork breadcrumbs straight from the container, providing a convenient and flavorful coating for the nuggets.
To initiate your chicken nugget assembly line, grab slightly over a tablespoon-sized portion of ground chicken and shape it into the classic round nugget form. Subsequently, place the raw, uncoated nugget into the eggwash. Repeat this step until your eggwash container is filled with raw meat nuggets. Then, one by one, take the nuggets, flip them over to ensure all sides are coated, and transfer them into the container of pork breadcrumbs. Proceed to toss and roll the damp nuggets until they are entirely covered in pork crumbs, placing them on the wire-racked baking sheet. Continue this process until you've utilized all of your ground chicken.
Finishing
Transfer the nuggets onto the top rack of a preheated 400-degree oven. Cooking time is estimated to be around 20-25 minutes. Allow the nuggets to cook until the exterior browns and crisps, and ensure the center temperature reaches at least 165°F. For even cooking, consider turning them halfway through the cooking time, as ovens may have uneven heat distribution, potentially causing some nuggets to be over or undercooked.
Due to the thinness of these nuggets, flipping them during cooking isn't necessary. However, be aware that the wire rack may leave impressions on the bottom. Personally, I don't mind and humorously consider these marks as ribbed for my pleasure, ensuring more sauce clings to each dark meat chicken nugget. My favorite dips are honey mustard or ranch. To prevent a greasy bottom let the nuggets cool and rest on a paper towel when finished.
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