Hidden Veggie Chicken Nuggets
Homemade chicken nuggets enhanced with cauliflower and chick peas
Servings: 45 nuggets
Ingredients
- 2 Boneless skinless chicken breasts
- 15.5 oz can Chickpeas
- 16 oz bag Frozen cauliflower
- 3 cloves Garlic
- 1 tsp Cumin
- 1 Tbsp Salt
- 1 tsp Pepper
- 1 cup Flour
- 3 cups Breadcrumbs
- 3 cups Vegetable or canola oil for frying
Instructions
- Cut the chicken breasts into 1.5 inch cubes. Thaw the cauliflower by microwaving for 5 minutes. Add the chicken breast pieces, cauliflower, drained chick peas and peeled garlic cloves to the blender or a food processor. Add cumin, salt, and pepper. Puree.
- Form the chicken nuggets that are sized 1½ x 2 x ½ inch.
- Prepare the dredging station by putting flour, eggs, and breadcrumbs In separate bowls or plates. Add ¼-cup of water to the eggs and stir with a fork. Dredge the nuggets in the order of flour, eggs, and then breadcrumbs.
- In a skillet, preheat the oil to 340° F. Fry the nuggets for 4 minutes, turn them over, and fry for an additional 3 minutes. Fry them in batches until all the nuggets are cooked. Rest them on a wire rack to drain excess oil. Keep the nuggets warm in a 200° F oven until ready to serve.
- Serve with favorite dipping sauce.
Notes
- Freeze the leftover nuggets once cooled in a Ziploc bag. To reheat, place in a 400º F oven for 13 minutes.