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Low Sodium Chicken Nuggets

I know that most people who follow this blog are following because they were put on a restricted sodium diet because they were directed to by a medical professional. But, so many foods geared for children are very high in sodium. The leading brand of chicken nuggets has almost 500 mg of sodium per serving.

Now, you can make these into any shape you'd like, but I chose to have a bit of fun and use a dinosaur silicone mold. I will usually make an extra batch and freeze the extra. They can then be baked as needed.

This makes 4 servings at about 140mg per serving


  • 1lb ground chicken

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp ground black pepper

For the breading

  • 1 cup flour

  • 1 cup panko bread crumbs

  • 1 tsp sodium free baking powder

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • 2 eggs, lightly beaten

To make the nuggets

  1. Combine ground chicken, paprika, garlic powder, onion powder and black pepper for the chicken and mix to combine. Using either silicone molds or a silicone lined baking sheet, divide and shape chicken as desired. Place chicken into freezer for at least 4 hours.

  2. Remove chicken from freezer and any mold you may have used. Combine flour, panko bread crumbs, garlic powder and onion powder into a blender. Blend for 30 seconds and place into a shallow bowl. Whisk eggs in a second shallow bowl.

  3. Preheat oven to 400F. Place a wire rack in a rimmed baking sheet.

  4. Working with one piece at a time, dredge chicken in egg and let the mixture drip off. Move over to the panko mix and gently press to coat the entire piece and place on the wire rack. Repeat with remaining chicken.

  5. Bake for 18-25 minutes until the internal temperature reaches 160F

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