Ingredients:
Chicken Mixture
1 lb ground chicken
3+ Tblsp. flour
1 slice white break
1/4 cup buttermilk
1 egg, whisked
1/2 tsp salt
Egg Wash
1 egg
4 Tblsp. milk
Coating
1 cup fine bread crumbs (not Panko)
1/4 cup flour
1/2 tsp salt
Avocado oil spray
Preparation:
1. Preheat Ninja Foodi to 350 degrees on Air Crisp setting. Insert the air crisp trivet/plate into the Foodi.
1. Preheat Ninja Foodi to 350 degrees on Air Crisp setting. Insert the air crisp trivet/plate into the Foodi.
2. In a medium bowl, soak slice of bread in buttermilk for 5 minutes.
3. Using a fork, mash the soaked bread (and any remaining buttermilk) to make almost a paste.
4. To the bread, add the ground chicken, whisked egg and salt. Mix together well with the fork.
5. Sprinkle in some of the flour, a little at a time, until the chicken mix still looks wet, but can be scooped and hold its shape. You may not need all of the flour - keep the rest to add later, if the mixture gets too wet again.
6. In a second medium bowl, whisk the egg for the Egg Wash.
7. Add the milk to the egg, and whisk until fully incorporated.
8. In a third medium bowl, mix half of the bread crumbs for the Coating, along with 1/2 of the flour and half of the salt. Reserve the remaining half.
9. Line a large baking sheet with a piece of parchment paper.
10. Set the bowls and baking sheet along the counter in this order: Chicken Mixture, Egg Wash, Coating, baking sheet. Put a spoon in the Coating bowl.
11. Scoop a rounded tablespoon of the chicken mixture, shape it lightly with your left hand, then dip it in the Egg Wash.
12. Remove the ball of chicken from the Egg Wash (with your left hand) and drop it gently into the Coating.
13. Using your right hand and the spoon, coat the ball of chicken with the bread crumb and flour mixture, then remove it and place it on the baking sheet.
14. Continue until all of the Chicken Mixture has been made into balls -- it should make about 20. If, during the process, the Chicken Mixture gets too wet, add more of the flour to get it back to a scoopable texture. About halfway through (or if/when your Coating starts to get clumpy, if that happens before), whisk in the remaining bread crumbs, flour and salt into the Coating bowl.
15. Gently press down on each ball to flatten it into a nugget. Nuggets should be about 1/3" thick after flattening.
16. Lightly spray 7-8 of the nuggets (or however many will fit in one layer in your Foodi) with the avocado oil spray on one side.
17. Gently place the sprayed nuggets, sprayed side down, into the Foodi.
18. Spray the other side of the nuggets lightly with the avocado oil spray once they have been placed on the Foodi trivet.
19. Close the lid, and cook for 3 minutes.
20. Open the Foodi, flip the nuggets, close, and cook for 3 more minutes.
21. Open the Foodi again, and lightly spray the top of the nuggets with one more coat of avocado oil spray. Close and cook for 3 more minutes.
22. Using a meat thermometer, after 9 minutes total of cooking, double check to make sure the internal temperature of the nuggets is greater than 165 degrees (it will likely be considerably higher).
23. Remove the nuggets, and let them sit for at least 2 minutes before serving.
24. Repeat cooking process with remaining nuggets.
NOTE: These can be made and frozen. If freezing, stop after step 15. Place entire tray (parchment paper with nuggets on top) into freezer. Freeze for at least 4 hours, then remove from tray and put into a freezer-safe plastic bag. They can be cooked from frozen in the Foodi. After 9 total minutes of cooking, assess if they need to cook a bit longer, based on the internal temperature.
