Chicken Nuggets Asian Style
Servings: 6
Equipment
- 3 bowls
- 1 baking sheet
- parchment paper
Ingredients
- 2 lb Ground chicken
- 1/2 tsp Ground ginger powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Pink himalayan salt
- 1/2 tsp Mustard powder
- 2 tbsp Einkorn flour
Binder
- 1/2 cup Einkorn flour
- 1 cup Whole milk
- 1 tsp Pink himalayan salt
Breading
- 1 cup Panko
Instructions
- Prepare a tray by lining a cookie sheet with parchment paper.
- In a bowl mix 1/2 tsp Ground ginger powder, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Pink himalayan salt, 1/2 tsp Mustard powder, 2 tbsp Einkorn flour
- Add in 2 lb Ground chicken and mix together.
- Roll into small ball and then smash (to make it look like a nugget.
- Move on to making the breading
Breading
- In one bowl mix together 1/2 cup Einkorn flour, 1 cup Whole milk, 1 tsp Pink himalayan salt
- In another bowl place 1 cup Panko.
- Dunk the chicken in the milk mixture and then the breading mixture and place on a prepared tray.
- To bake from frozen cook at 425 for 15 minutes on each side or until an internal temperature of 165 degrees. To cook immediately adjust the baking time to 10 minutes each side.
Notes
- These can be frozen for later. Simply let them cool to room temperature. Place them in the freezer on the parchment lined baking sheet for 2 hours. Then transfer to a freezer safe ziploc or container.
- If frozen, preheat oven to 425 degrees and line a baking sheet with parchment paper. Place nuggets on tray and bake for 15-20 minutes until cooked through