Homemade Chicken Nuggets

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Homemade chicken nuggets are made with pasture-raised chicken, fresh garlic and onion, and sautéed in schmaltz, a high-smoke point oil from chicken! Proving that chicken nuggets can be both healthy and delicious. Pair with some baked french fries and homemade dipping sauce for a meal that beats fast food any night of the week. Please see the video of this recipe.

Total time to prepare this recipe is 30 minutes. Prep time is 15 minutes and cooking time is 15 minutes!

CHICKEN NUGGETS Ingredients

• 1 ½ lbs pasture-raised chicken (breasts or thighs, deboned)
• 1 ¼ tsp unrefined sea salt
• Freshly ground pepper
• 2 garlic cloves
• ¼ onion
• ½ tsp garlic powder
• ½ tsp onion powder

WET NUGGET Batter Ingredients

• 1 cup whole wheat einkorn flour (or ½ cup einkorn berries, freshly milled) [We recommend sprouted einkorn flour.]
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp unrefined sea salt
• 1 cup sparkling water

Dry Nugget Batter Ingredients

• 1 cup einkorn flour, whole wheat or freshly milled [We recommend sprouted einkorn flour.]

Fry

• Oil for frying — schmaltz (chicken fat), tallow, or coconut oil

Instructions

Please note that Amazon affiliate links included below support the recipe author:

1. Process all nugget ingredients in a food processor until finely chopped, but be careful not to overprocess into a purée.
2. Combine all wet batter ingredients in a ceramic mixing bowl and put the flour for the dry batter into another bowl. The wet batter should be on the thinner side, so feel free to add more water if needed.
3. Heat your cast iron skillet or large saucepan on medium heat and add in a good amount of schmaltz, tallow, oil, or coconut oil.
4. Take little bits of the chopped chicken mixture and shape into a small nugget, about 2″ in size. Dunk into the flour so that all sides of the chicken are covered in flour, then dunk into the wet batter. This is a slightly messy process. Carefully place each nugget into the heated pan, continuing to dunk into the dry and wet batters, then placing into the pan.
5. Cook the nuggets over medium heat for about 5 minutes on each side until crispy and golden and the chicken is fully cooked. Remove nuggets from the skillet and serve immediately. Serve piping hot with your favorite sauces like ketchup, bbq, honey mustard, or homemade ranch. Enjoy!
6. Lunchbox Tip: These nuggets can be batched out and placed in school lunchbox. The kids will love them!
7. Storage Tip: These nuggets store well in glass container in the fridge. Reheat in the oven at 350℉ to crisp up. You can also freeze them after cooking on a baking sheet and transfer them to freezer bags when fully frozen to have on hand whenever you need them.

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