Homemade Chicken Nuggets

Cut the chicken into 2-inch cubes and place in the freezer, along with the metal parts of the Ankarsrum meat mincer, while you prep the other ingredients.

Line two cookie or half sheet pans with parchment paper or silicone baking mats. Set aside until ready to use.

Set up a breading station with three shallow dishes (such as pie or cake pans). In the first dish, place the whole wheat flour. Whisk the eggs in the second one. In the last one, add the breadcrumbs, parmesan cheese, garlic powder, and 2 teaspoons salt; whisk evenly to combine.

Assemble the Ankarsrum base with the meat mincer attachment and the largest grinding disc. Place a large bowl underneath to catch the ground meat. Using the plunger to feed the chicken through, grind the meat on the highest speed.

Add the chicken broth and the remaining teaspoon and a half of salt to the freshly ground chicken and gently mix.

Preheat oven to 375° F.

With a large spoon, scoop up about 2 tablespoons of the ground chicken mixture and shape into a little patty.

Evenly coat with the flour, the egg, then breadcrumb mixture. Place on prepared pans about an inch apart. Repeat until all the ground chicken is breaded.

Bake for 22-25 minutes or until the breadcrumb coating is beginning to brown and the chicken is cooked through.

Serve immediately.

Freezing & Reheating Instructions: Place baked chicken nuggets on a wire rack to cool. Once fully cooled, lay out on a pan and freeze. Once frozen, place in a freezer-safe bag or container for up to 3 months. To reheat: Preheat the oven to 400° F. Lay desired amount of chicken nuggets on a sheet pan lined with parchment paper or a silicone baking mat. Bake for approximately 10-15 minutes, or until heated through.