Cajun Chicken Nuggets
These spicy chicken nuggets are packed with flavor and nutrition! They’re a great option for kids and for meal prep since they’re easy to grab and pack in your lunchbox. In addition to using Pork King Good’s Cajun pork rind crumbs, I created a Cajun spice blend that adds extra zing to excite your taste buds. Using the gelatin helps the nuggets stay juicy on the inside but with that crispy shell you grew up eating at all those fast food joints. Once you taste this carnivore version, you’ll never want to go back!
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
1 pound ground chicken
1 large egg
1/2 cup Pork King Good Cajun breadcrumbs, plus 1 1/2 cups for breading
1 packet (0.25 ounces = 1/2 tablespoon) unflavored gelatin
1/2 cup egg white powder
Cajun seasoning blend: Equal parts smoked paprika, garlic powder, salt, thyme, cayenne pepper, fennel, oregano, mustard seed, and onion powder
Directions
Preheat the oven to 375° F. Place a cooling rack on top of a parchment paper lined baking sheet and spray with tallow.
Combine chicken, 1/2 cup pork panko crumbs, egg, gelatin, and seasoning mix in large bowl. Mix thoroughly with your hands until a sticky mixture forms.
Combine 1 1/2 cups pork panko crumbs and egg white powder in separate bowl.
Form nuggets with the chicken mixture and roll them in the dry mixture to coat thoroughly. Shake slightly to release any loose crumbs, then place nugget on baking sheet. Repeat until you have formed 15-20 equally sized nuggets.
Bake nuggets for 30 minutes at 375° F, then increase temperature to 425° F for 5 minutes. Remove nuggets from the oven and allow them to cool for 5 minutes.
Coat your nuggets thoroughly, shaking them slightly when done to release any loose crumbs.
Try dipping your nuggets in homemade ranch or Stumpy’s Stupid Simple Sauce. If you’re keto, there are several sugar-free ketchups on the market.
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