Have you heard about Momables? Before you roll your eyes and wander off at yet another lunch post, just bear with me. I’m really digging this site lately for lunch inspiration and great recipes that give you alternatives to processed foods and ways to make your time go further. How to freeze rice is genius! (I used a large cookie scoop to make portions.) But my current favorite is the homemade chicken nuggets recipe.
I’ve been tinkering with it for a few batches now, and I’ve finally found the version that makes my family say “YUM!”. They reheat nicely and the kiddos scarf them down. We get our ground chicken from the local butcher shop at a ridiculously cheap price, so these are also extremely economical. Add to that, this latest batch used homemade breadcrumbs* from homemade bread and a DIY taco seasoning mix (recipe below), and we’re talking delicious food on the cheap. This version is toddler approved and makes a large batch, perfect for freezing.
Large Batch Homemade Chicken Nuggets
Adapted from Momables
- 4lbs ground chicken
- 1 cup old fashioned oats
- 1 cup shredded jack cheese
- 4 teaspoons taco seasoning, divided
- 1 cup breadcrumbs
In your food processor, pulse oats, cheese, and 2 teaspoons taco seasoning until combined. Add chicken and oat/cheese mixture to your stand mixer and stir until combined using the paddle attachment. (Alternatively, you could mix by hand or do in batches in your food processor.)
In another bowl, combine remaining 2 teaspoons taco seasoning with breadcrumbs and mix well. (You can also shake the mixture in a jar or bag before pouring into a bowl. A perfect job for that helping toddler!)
Form chicken mixture into small patties and press into breadcrumb mixture. Place on parchment lined baking sheets and bake at 375 degrees until a meat thermometer reads 165 degrees (roughly 15-20 minutes).
Freeze unbaked chicken nuggets on parchment lined baking sheet for 1-2 hours. Transfer to freezer bags or vacuum seal. When ready, bake following directions above, adding roughly 3-5 minutes to cook time.
Taco Seasoning (Pepper Free!)
Adapted from Spoonful
- 1/4 cup Black Canyon chili powder**
- 1/8 cup cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Combine all ingredients in a mason jar. Close lid and shake well.
*I used the instructions from The Homemade Pantry, which are perfect if you’re using frozen bread. I have a bag in the freezer and throw ends and slices in as available, making up a batch when the bag is full.
**Black Canyon chili powder is from Savory Spice Shop. Available online or in store. Feel free to substitute regular chili powder.