Chicken Nuggets


Chicken Nuggets

Print Recipe


  • 2 pounds ground chicken
  • 8 ounces blended cottage cheese
  • 1 large egg
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayene pepper
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper


  • 1 box crushed nut thins use a blender to make a very fine powder coating
  • 2 Tbsp Arrowroot flour
  • 1 teaspoon dried Italian seasonings
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper


  • Preheat oven to 425 degrees F. line two large baking sheet pans with foil. Set aside.
  • Place all the ingredients, except the outer coating, into a stand mixer with the paddle attachment. Blend until well combined. Refrigerate 30 minutes.
  • Whisk the coating ingredients together in a shallow bowl.
  • The mixture will be soft and sticky. Use a large cookie scoop or measure 2 tablespoons of the chicken mixture. Drop and roll into the coating mixture and pat all around to coat the chicken and shape into a nugget.
  • Makes 28 nuggets. Bake 15 minutes, flip over and bake another 10 minutes or until nicely browned.