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5-Ingredient Chicken Nuggets Recipe
Ash Tyrrell

5-Ingredient Chicken Nuggets Recipe

I still remember the night I made these for the first time. I had cooked chicken sitting in my fridge, a picky toddler asking for "nuggets," and zero patience for a long ingredient list. So I threw together five things I already had on hand, and honestly, I couldn't believe how good they turned out.
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Total Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked warm chicken (a mix of dark and white meat shreds the easiest)
  • 1 cup finely ground almond flour this is what holds the nuggets together
  • 1 large egg acts as the binder so everything sticks in one bite
  • 1/2 cup grated parmesan cheese use freshly grated for the best melt and flavor
  • 1 teaspoon garlic salt adjust to taste since garlic salt varies in strength brand to brand

Method
 

  1. I always start with chicken that's still warm from cooking, whether it's rotisserie, baked, or boiled. Warm chicken shreds effortlessly with an electric mixer in under a minute. If you're using leftover chicken, just microwave it briefly first so it shreds smoothly instead of staying stringy.
  2. Once the chicken is shredded, I add the almond flour, egg, parmesan, and garlic salt straight into the same bowl. I mix on medium speed until everything looks fully combined and slightly sticky. This step takes me maybe two minutes, and the mixture should hold together when pressed.
  3. I use a cookie scoop to portion the mixture, then flatten each ball gently between my palms into a classic nugget shape. You can really make these any size or shape you like I've done rounds, ovals, and even little stars for my kids.
  4. I preheat my oven to 350°F and bake the nuggets for 12-14 minutes, until they're firm to the touch and lightly golden on the edges. I like to flip them halfway through so both sides get a little color. Let them rest for a minute before serving so they firm up completely.

Notes

  • I always use chicken that's still warm, cold chicken just doesn't shred as finely, and you end up with chunky nuggets.
  • I like grating my own parmesan instead of using the pre-shredded kind, because it melts and binds so much better.
  • If my mixture feels too wet, I add a tablespoon more almond flour rather than fighting with sticky hands.
  • I flatten the nuggets fairly thin so the centers cook through at the same time as the edges brown.
  • I always make a double batch, because these disappear fast and freeze beautifully for later.