Chicken Nuggets with Hidden Veggies
Recipe makes a little more than 2 dozen chicken nuggets. Best part besides the sneaky veggies - after frying and cooling, they can be frozen for a couple of months and reheated anytime!!
Ingredients
Other
For the nuggets
For the batter
Directions
- 1
Prep the veg by peeling and dicing them into similar sized pieces. Sautee in olive oil for a few minutes until slightly tender.
- 2
Prep the chicken and cut into 1" cubed pieces.
- 3
Blend the veggies in a large food processor, once they've reached a "riced" consistency, add the chicken and blend until it's ground up and fully mixed with the veg.
- 4
Use wet hands to work with the veggie and meat mixture, shape into nugget sized pieces, coat in the corn flour and then set on a parchment paper lined tray or plate that will fit in your freezer.
- 5
Transfer the nuggets coated in corn flour to the freezer for about 45 minutes or until they are firm enough to hold their shape for the most part.
- 6
Make the batter while the nuggets firm up and get your frying station ready!
- 7
Heat the olive oil in a deep skillet. I don't have a thermometer but i used the low-medium heat, a little more towards the medium end.
- 8
Coat each nugget in the batter and let any excess drip off before gently placing each one in the hot oil and frying on each side for approx 5 minutes.
- 9
Remove the nuggets and place on a paper towel to absorb excess oil. Let cool for 8-10 minutes before serving with your favorite dipping sauce!
