Sriracha Chicken Nuggets

10 Servings357 cals

Craving some spicy chicken nuggets from your local fast food establishment? Satisfy those unhealthy cravings with some healthy Sriracha Chicken Nuggets! This homemade nugget recipe is packed with protein, easy to make, and absolutely delicious.

For this recipe you’ll need a bowl for your dry ingredients, a bowl for your wet ingredients, something to bake your nuggets on like a baking sheet, and your spicy cravings!

First thing you’re going to do is to trim the fat off of 4 pounds of chicken breast and cut them into whatever sized Sriracha chicken nuggets you want.

In your first bowl for your dry ingredients add 1/2 cup of rolled oats turned into oat flour, 1/2 teaspoon of black pepper, 10 tablespoons of parmesan grated cheese, and 1 cup of whole wheat bread crumbs.

Make your own homemade oat flour by simply blending or processing your rolled oats until they look like flour! Easy, right?

Lightly mix those dry ingredients together.

In your second bowl for your wet ingredients add 2 large whole eggs, 2 teaspoons of minced garlic, 3 tablespoons of olive oil, 4 tablespoons of mayonnaise, and 8 teaspoons of chili sauce.

Mix those wet ingredients together until your eggs are fully incorporated.

Take out your baking sheet or whatever you’re using and coat it with some non-stick cooking spray. You could also optionally use a cooling/baking rack inside your baking sheet to prevent them from getting “soggy”.

Breading

Dunk/roll around each piece of your chicken in your wet mix then into your dry mix. Repeat until all of your Sriracha chicken nuggets are coated.

Put your nuggets into the oven on 375F/190C for around 20-25 minutes. Remember that this time can change depending on the size of your Sriracha chicken nuggets.

Remove them from the oven and get ready to satisfy those spicy nugget cravings!

Ready for dessert? How about some Protein Sweet Potato Cake!?

Sriracha Chicken Nuggets Recipe

Sriracha Chicken Nuggets

Fast food made healthy, quick, and spicy with these Sriracha Chicken Nuggets! This homemade chicken nugget recipe is packed with protein.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken nuggets, healthy chicken nuggets, spicy chicken nuggets, sriracha nuggets
Servings: 10 Servings
Calories: 357kcal
Cost: $9
Course: Main Course
Cuisine: American
Keyword: chicken nuggets, healthy chicken nuggets, spicy chicken nuggets, sriracha nuggets
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 Servings
Calories: 357kcal
Cost: $9

Ingredients

  • ½ Cup Rolled Oats - 40g
  • 4 Pounds Chicken Breast - 64 Ounces
  • 1 Cup Bread Crumbs - 90g Whole Wheat
  • 10 Tablespoons Parmesan Cheese - 50g Grated
  • ½ Teaspoon Black Pepper
  • 4 Tablespoons Mayonnaise - 56g Reduced Fat
  • 3 Tablespoons Olive Oil
  • 2 Large Whole Eggs
  • 2 Teaspoons Minced Garlic - or 4 Cloves Garlic
  • 8 Teaspoons Chili Sauce - 40g Sriracha

Instructions

  • Cut your Chicken Breast into small, nugget sized pieces (however big you want your chicken nuggets)
  • Turn your Rolled Oats into oat flour by blending or processing them until they look like flour
  • Take out a bowl and add in your Oat Flour, Bread Crumbs, Parmesan Cheese, and Black Pepper into it
  • Lightly mix everything together
  • Take out another bowl and add in your Mayonnaise, Olive Oil, Eggs, Minced Garlic, and Sriracha
  • Mix those together
  • Take out a baking sheet and coat it with non-stick cooking spray
  • Roll each piece of chicken around in your wet mix then in your dry mix a few times before putting it onto your baking sheet
  • Bake them on 375F/190C for 20-25 minutes

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 3572
  • Fat: 108g
  • Saturated Fat: 23g
  • Sodium: 4450mg
  • Carbs: 103g
  • Fiber: 13g
  • Sugar: 19g
  • Protein: 547g
 
Calories per Container (if you make 10):
  • Calories: 357
  • Fat: 10.8g
  • Saturated Fat: 2.3g
  • Sodium: 445mg
  • Carbs: 10.3g
  • Fiber: 1.3g
  • Sugar: 1.9g
  • Protein: 54.7g

Nutrition

Calories: 357kcal | Carbohydrates: 10.3g | Protein: 54.7g | Fat: 10.8g | Saturated Fat: 2.3g | Sodium: 445mg | Fiber: 1.3g | Sugar: 1.9g

Ingredients

  • ½ Cup Rolled Oats 40g
  • 4 Pounds Chicken Breast 64 Ounces
  • 1 Cup Bread Crumbs 90g Whole Wheat
  • 10 Tablespoons Parmesan Cheese 50g Grated
  • ½ Teaspoon Black Pepper
  • 4 Tablespoons Mayonnaise 56g Reduced Fat
  • 3 Tablespoons Olive Oil
  • 2 Large Whole Eggs
  • 2 Teaspoons Minced Garlic or 4 Cloves Garlic
  • 8 Teaspoons Chili Sauce 40g Sriracha

Instructions

  • Cut your Chicken Breast into small, nugget sized pieces (however big you want your chicken nuggets)
  • Turn your Rolled Oats into oat flour by blending or processing them until they look like flour
  • Take out a bowl and add in your Oat Flour, Bread Crumbs, Parmesan Cheese, and Black Pepper into it
  • Lightly mix everything together
  • Take out another bowl and add in your Mayonnaise, Olive Oil, Eggs, Minced Garlic, and Sriracha
  • Mix those together
  • Take out a baking sheet and coat it with non-stick cooking spray
  • Roll each piece of chicken around in your wet mix then in your dry mix a few times before putting it onto your baking sheet
  • Bake them on 375F/190C for 20-25 minutes

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 3572
  • Fat: 108g
  • Saturated Fat: 23g
  • Sodium: 4450mg
  • Carbs: 103g
  • Fiber: 13g
  • Sugar: 19g
  • Protein: 547g
 
Calories per Container (if you make 10):
  • Calories: 357
  • Fat: 10.8g
  • Saturated Fat: 2.3g
  • Sodium: 445mg
  • Carbs: 10.3g
  • Fiber: 1.3g
  • Sugar: 1.9g
  • Protein: 54.7g

Nutrition

Calories: 357kcal | Carbohydrates: 10.3g | Protein: 54.7g | Fat: 10.8g | Saturated Fat: 2.3g | Sodium: 445mg | Fiber: 1.3g | Sugar: 1.9g

8 Comments

  1. Bill on April 26, 2015 at 12:00 am

    These are fantastic. A great alternative to the usual chicken nugget. Even my 2 year old loves them.

  2. Edward on December 26, 2013 at 12:00 am

    I made these for my wife and me last week when we needed something in a pinch. Big hit with the mrs and the tykes. Thanks!

  3. Scott on December 7, 2013 at 12:00 am

    Man these are super good. One thing I changed is the way I breaded.

    I did a few one by one, but realized that would take a while. So instead I split up the dry mix into four ziplock bags. Then I dumped all the chicken at once into the wet mix bowl and coated pretty well. Divided the wet coated chicken into fourths and put them into the ziplock bags of dry mix, closed and shook them up.

    It was way easier than doing them one by one (and I didn’t waste dry mix that got stuck to my fingers)

  4. Nick on December 7, 2013 at 12:00 am

    How well do they freeze and reheat?

  5. Tracey on December 3, 2013 at 12:00 am

    Yum! Question, prob only make 1/2 recipe since it’s just me…does that change the cook time? Thanks!

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