Simplified Chicken Nuggets

Ingredients

• 500 g Chicken breast (trimmed, cut into chunks)
• 1 medium Potato (peeled, boiled until tender and mashed)
• 1 small Onion (roughly chopped)
• 1 large Egg yolk (separated from white)
• 1 tsp Ground black pepper (freshly ground)
• 1 tsp Salt
• 3 tbsp Corn starch (helps bind and crisp)
• 2 tbsp Vegetable oil (for brushing nuggets before baking)
• 1 tbsp Optional dusting (sesame seeds or extra corn starch) (adds extra texture)

Instructions

1. Prepare the base ingredients

   Boil the potato until fork‑tender, then drain and mash. While the potato is still warm, dice the chicken breast into roughly 2‑inch pieces and finely chop the onion.

   Time: PT10M

2. Blend the nugget mixture

   In a food processor combine the chicken pieces, mashed potato, chopped onion, egg yolk, ground pepper, salt, and corn starch. Pulse until the mixture is well‑combined but still slightly textured; it should hold together when pressed.

   Time: PT5M

3. Shape the nuggets

   Wet your hands lightly, pinch about a tablespoon of mixture, and roll it into a bite‑size nugget (about 2 cm diameter). Place each nugget on a parchment‑lined baking sheet, leaving a little space between them.

   Time: PT5M

4. Preheat the oven

   Set the oven to 190°C (375°F) and allow it to preheat fully.

   Time: PT5M

   Temperature: 190°C

5. Bake the nuggets

   Brush each nugget lightly with vegetable oil. Bake for 20 minutes, turning once halfway through, until golden brown and cooked through.

   Time: PT20M

   Temperature: 190°C

6. Finish and serve

   Remove the nuggets from the oven, dust with optional sesame seeds or a sprinkle of extra corn starch, and serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

25 g

Carbohydrates

10 g

Fat

8 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Chicken breast: Turkey breast
• Instead of Potato: Sweet potato
• Instead of Onion: Shallot
• Instead of Egg yolk: Whole egg (use 1 egg)
• Instead of Ground black pepper: White pepper
• Instead of Corn starch: Potato starch, All‑purpose flour (not gluten‑free)
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Optional dusting (sesame seeds or extra corn starch): Panko breadcrumbs (if not gluten‑free)

Equipment Needed

• Food processor or blender
• Mixing bowl
• Baking sheet
• Parchment paper
• Oven
• Pastry brush or silicone brush (optional)
• Measuring spoons
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Achieving the right mixture consistency in the food processor (not too wet, not too dry).
• Shaping uniform nuggets for even baking.
• Baking at the correct temperature and time to ensure they are cooked through and crispy.

Chef Tips from the Video

• Chill the mixture for 5 minutes before shaping; it becomes much easier to handle.
• Use parchment paper to prevent sticking and to make cleanup faster.
• A light dusting of sesame seeds adds a nutty flavor and extra crunch.

Troubleshooting

Storage

Refrigerator: Store cooked nuggets in an airtight container for up to 3 days.

Freezer: Freeze raw, shaped nuggets on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Bake from frozen, adding 5‑7 minutes to the bake time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the blended mixture a day ahead and keep it refrigerated; shape nuggets when ready to bake.
• Freeze shaped raw nuggets on a tray, then transfer to a bag for later cooking.