Real Food Chicken Nuggets

 

1 teaspoon creole seasoning (or your favorite seasoning), divided

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 pound (450 g) ground chicken

1/4 cup (20 g) old-fashioned oats

1/4 cup (25 g) grated Parmesan cheese, divided

3/4 cup (90 g) bread crumbs

Olive oil or cooking spray

 

Preheat the oven to 3 75 °F (190°C).  In a small ramekin, mix creole seasoning, garlic powder, and pepper. In large bowl, combine the chicken, oats, half the Parmesan, and half of the seasoning mixture. Knead well to combine.  With wet hands to prevent sticking, form a small ball of chicken mixture. Press into a cookie cutter for shaped nuggets or flatten with your fingers for a basic nugget shape. In small bowl, combine the bread crumbs with the remaining seasoning mix and cheese. Press the nuggets into the bread crumb mixture and turn over, patting the crumbs into the surface to coat evenly. Arrange the nuggets on a parchment-lined baking sheet. Lightly spray the nuggets with cooking spray or olive oil for a crispier crust. Bake for 15 to 18 minutes, turning once, and checking for doneness by inserting an instant-read thermometer. The temperature should be 165°F(78°C). For a school lunch: Warm nuggets in the toaster oven, pan, or broiler for a few minutes. Place in a lunchbox with a favorite dipping sauce. My daughter enjoys these at room temperature; but if keeping them warm is a concern, send them inside a thermos.  Kitchen Note:  When you shape them, don’t make them too flat, or they will overcook. Thicker is better in this case. To freeze, flash-freeze nuggets, uncooked, on the baking sheet for one hour. Once frozen, transfer to a freezer ziplock bag to store.