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This is the sort of recipe where you throw everything in one bowl and mix. I was aiming for kid-friendly, but honestly, my husband and I pounded these adorable nuggets of flavor very nicely too. We definitely deserved dessert.
1/2 white onion
1 jalapeño, deseeded (optional, but highly recommended)
2 pounds (910 grams) ground dark chicken
1 egg
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons cornstarch
1 tablespoon Glicks Soy Sauce
1 tablespoon fresh parsley
1 tablespoon Gefen Honey
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon shawarma spice
1 teaspoon yellow mustard
1/2 teaspoon white pepper
1 cup Gefen Panko Crumbs
1 tablespoon Gefen Olive Oil
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
Place onion and jalapeño in a food processor and pulse. Add the rest of the ingredients and pulse until everything is just combined.
Using a spoon, spread overflowing spoonfuls of the chicken mixture on a baking sheet in the shape of chicken nuggets.
Place in the freezer for 30 minutes or in the fridge for one hour.
Meanwhile, mix coating ingredients in a plate and set aside.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Remove chicken from the fridge or freezer and coat in the panko mixture on all sides. Put them back on the baking sheet and spray liberally with cooking spray. Bake for 23–25 minutes on convection bake; if you don’t have convection, flip the nuggets halfway through the cooking process.
Dunk nuggets in ketchup or honey-mustard dip and enjoy!
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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