The idea for this recipe has been floating around in my head for quite a while now and I am quite pleased with the results. These chicken nuggets are quick to prepare using your Thrive ingredients and have a great, mild flavor that kids will love. Best of all - they are actually healthy! If you would prefer a more "chickeny" chicken nugget, you could reduce or omit the potato beads and add a little more whole egg powder. Making the recipe as it is listed here will make nuggets that are similar to crab cakes - smooth and tender.
1c Thrive Freeze Dried Chicken
2T Thrive Celery
1T Thrive Onions
3/4c Hot Water (divided)
3T Thrive Potato Beads
1T Thrive Whole Egg Powder
3T Thrive Pancake Mix OR Bread Crumbs*
Oil for Pan Frying
Combine chicken, celery, onions and 1/2c hot water in the bowl of a small food chopper. Pulse a few times to chop chicken into small pieces, then let the mixture rest for 5 minutes. Empty chicken mixture into a small bowl and add the rest of the hot water, potato beads, egg powder and salt. Mix thoroughly, then shape into 6 nuggets. Put the pancake mix or bread crumbs in a shallow bowl. Dip each nugget into the crumbs, pressing gently to help the crumbs stick to the nugget.
Heat a small amount of oil (several tablespoons) in a skillet. Pan fry the nuggets until golden brown on each side. Allow to cool slightly before serving.
* The coarseness of the bread crumbs will determine how crispy the outer coating of your nugget is. If you prefer a thick, crispy coating, try using Panko breadcrumbs. If you would rather have a softer texture, use the pancake mix.