Filling:
2 pounds ground chicken
8 ounces cream cheese
1 large egg
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayene
1 teaspoon salt
¼ teaspoon pepper
Coating:
1 cup pork rind “flour” (blitz in processor)
½ teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
- Pre heat oven or air fryer to 400°
- Place all the ingredients, except the outer coating, into a stand mixer with the paddle or a food processor
- Blend until well combined & refrigerate 30 minutes
- Whisk the coating ingredients together in a shallow bowl
- The mixture will be soft and sticky. Use a large cookie scoop or measure 2 tablespoons of the chicken mixture
- Drop and roll into the coating mixture and pat all around to coat the chicken and shape into a nugget
- For oven: bake 15 mins, flip over and bake another 10 minutes or until nicely browned.
- For air dryer: cook in batches and place about 12 nuggets onto the grate of the air fryer, cook for 10 minutes then flip them over and cook another 5 minutes.
Dairy free: omit cream cheese and the recipe still works
Egg free: omit egg and the recipe still works
Carnivore: omit spices aside from salt
Dip into your favorite sf bbq sauce, sf ketchup, mustard, or have as is!
Make 28 nuggets
