Description
These Baked Cauliflower Chicken Nuggets are a healthier twist on classic chicken nuggets, combining ground chicken and riced cauliflower for a delicious, protein-packed snack. Coated in crispy panko breadcrumbs and baked to golden perfection, they’re perfect for a quick meal or appetizer.
Ingredients
Main Ingredients
- 1 cup riced cauliflower, fresh or thawed frozen
- 1 pound ground chicken (dark meat preferred) or ground turkey
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- 1 large egg
- 1 ½ cups Panko breadcrumbs (use gluten free breadcrumbs if needed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet to prevent the nuggets from sticking.
- Combine Ingredients: In a food processor, combine the riced cauliflower, ground chicken or turkey, salt, garlic powder, onion powder, and paprika. Pulse until well combined and the mixture reaches a cohesive texture similar to typical chicken nuggets. Alternatively, this can be done in a bowl but blending helps the cauliflower integrate better.
- Form Nuggets: Using a small cookie scoop or a heaping tablespoon, portion out the mixture. With slightly wet hands to prevent sticking, shape each portion into a nugget shape. Place the formed nuggets on a plate as you work through the mixture.
- Prepare Egg Wash and Breadcrumbs: Crack the egg into a small bowl and whisk it. Pour the panko breadcrumbs into another small bowl.
- Coat Nuggets: Dip each nugget first into the whisked egg, then roll it in the breadcrumbs until fully coated. The egg wash helps the breadcrumbs adhere well.
- Arrange Nuggets on Baking Sheet: Place the breaded nuggets evenly spaced on the prepared baking sheet.
- Bake: Bake in the preheated oven for 15-16 minutes, flipping the nuggets at the 10-minute mark to ensure even cooking and crispiness. Nuggets are done when cooked through and golden brown.
- Serve or Store: Enjoy the nuggets warm with your favorite dipping sauce. For storage, let nuggets cool completely and keep in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
Notes
- To Reheat: For best results, reheat thawed nuggets in a 400°F oven or toaster oven for 5-10 minutes until warmed through and crispy.
- You can also reheat in an air fryer at 350°F for 3-4 minutes.
- Microwaving is possible in a pinch but will cause loss of crispiness.
- Use gluten free panko breadcrumbs to make this recipe gluten free.
