EASY LOW CALORIE CHICKEN NUGGETS RECIPE

Ingredients

• 500 g Chicken Breast (skinless, boneless, trimmed)
• 1 medium Potato (peeled and boiled until tender)
• 1 small Onion (finely diced)
• 1 large Egg (room temperature)
• 1 tsp Ground Black Pepper (freshly ground)
• 2 tbsp Corn Starch (for binding and light coating)
• 2 tbsp Vegetable Oil (for shallow frying, low‑heat oil such as canola or sunflower)
• ½ tsp Salt (or to taste)

Instructions

1. Prepare the Chicken

   Trim any fat from the chicken breast, then cut into small cubes. Pulse in a food processor or finely chop with a knife.

   Time: PT5M

2. Cook the Potato

   Place the peeled potato in a pot of salted water, bring to a boil, and cook until fork‑tender (about 10 minutes). Drain and set aside to cool slightly.

   Time: PT10M

   Temperature: 100°C

3. Sauté the Onion

   Heat ½ tbsp oil in a small pan over medium heat, add the finely diced onion and sauté until translucent (3 minutes).

   Time: PT3M

   Temperature: Medium

4. Combine Ingredients

   In a large mixing bowl, mash the boiled potato, then add the minced chicken, sautéed onion, beaten egg, ground black pepper, salt, and corn starch. Mix thoroughly until a cohesive, slightly sticky batter forms.

   Time: PT5M

5. Shape the Nuggets

   With damp hands, scoop about 1‑2 tablespoons of mixture and roll into bite‑size nuggets (≈1 inch). Place on a tray lined with parchment.

   Time: PT5M

6. Fry the Nuggets

   Add 2 tbsp oil to the skillet, heat over low heat, then add the nuggets in a single layer. Cover with a lid and cook 3‑4 minutes per side, turning once, until both sides are golden brown.

   Time: PT8M

   Temperature: Low

7. Drain and Serve

   Transfer the fried nuggets to the paper‑towel‑lined plate to absorb excess oil. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

220

Protein

20 g

Carbohydrates

15 g

Fat

8 g

Fiber

2 g