4 (22 Nuggets)
It’s hard to convince a little one to choose broccoli over macaroni or carrots over chicken nuggets. (We know this because we've all been that "little one.") But, we’ve taken our experience and memories of hiding our peas and carrots in our napkins under the dining table and then sneakily dropping them for scavenging pets to eat the evidence... and created our own yummy solution! Our Chicken Veggie Nuggets are breaded in our Grain Free Sea Salt Tortilla Chips, look like traditional chicken nuggets, AND they satisfy a parent’s wish for their children to simply eat their vegetables!
1 bag Siete Grain Free Sea Salt Tortilla Chips, finely crushed
1 lb Chicken Breast
1 cup Steamed Vegetables (We used a combination of carrots, cauliflower, & broccoli)
½ tbsp Dried Minced Garlic
1 ½ tsp Salt
¼ tsp Black Pepper
Oil for deep frying
Preheat a large deep skillet such as a cast-iron skillet) halfway with oil or deep fryer to 325 F.
In a food processor, add chicken, vegetables, and seasonings. Blend until it becomes a fine puree. Stop and scrape the sides down along the way to puree vegetables as much as possible and mix thoroughly with the chicken.
Use a cookie sheet or large platter to spread finely crushed tortilla chips.
Using a tablespoon measurement, scoop out each nugget into a circle onto the chip crumbs. Press down gently to make a “nugget shape” and toss nuggets in chips to coat all sides. Repeat with the remaining mixture.
Fry for 8-9 minutes until crispy and internal temperature is over 165 F.
Serve with ketchup or favorite condiment.
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