Mozzarella Stick Chicken Nuggets (Edit recipe)

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Combining two of the most loved finger foods—how can it not be absolutely mind blowing?? Everything you love about a mozzarella stick, the most gorgeous cheese pull, plus a crispy, well-seasoned exterior + everything you love about chicken nuggets. Juicy, cheesy, crispy, super savory, and will totally steal the show at your next game day spread!

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PREP TIME

45 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 6

Ingredients

1.5 lb Pasture-raised Chicken Breasts - US Wellness Meats, ground in a food processor (or use ground chicken if preferred)
1.25 tsp Sea Salt, divided, plus a little
1 tsp Black Pepper, divided, plus a little
1 tsp Garlic Powder, divided, plus a little
1 Tbsp Italian Seasoning, divided, plus a little
7 Mozzarella String Cheese, sticks, cut into fourths
Water, optional, to help shape chicken
1/2 cup All Purpose Flour, or GF flour
1 cup Panko Bread Crumbs, plain, or GF panko
2 Egg
Avocado Oil Spray
Veggie Pasta Sauce - Daylight, for epic dipping!!

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place ground chicken breast in a bowl and add 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder and mix well to combine (if grinding your chicken breasts in a food processor like I did, you can throw the seasonings in once the chicken is ground and pulse a few times to evenly disperse)
Add your panko into a ziploc bag and use a rolling pin or heavy-bottomed pan to crush as finely as you can before adding panko to a plate.
Put flour and panko in two separate plates or shallow bowls. Season flour with 1/4 tsp salt, a pinch of black pepper and garlic powder, and 1/2 tsp Italian seasoning. Season panko with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 Tbsp Italian seasoning.
Crack your eggs into a small bowl, add a pinch of salt and pepper, and whisk well.
Set up your breading station: cut mozzarella sticks, bowl of water, ground chicken mixture, then seasoned flour, eggs, panko mixture, and an empty plate to place breaded nuggets.
Dip your hands into a bowl of water, then take a mozzarella piece and form chicken around it (starting with about 1 Tbsp of chicken, you want to fully coat the mozzarella stick piece, but also want the chicken layer to be as thin as possible). The water makes the chicken easier to handle without it sticking to your hands. I recommend forming all the mozzarella chicken nuggets before moving on to breading so your hands can be dry for the next part.
Once balls are formed, place each one into the flour mixture and coat completely, then into the egg mixture to coat fully, then directly into the panko mixture to coat.
Preheat air fryer to 400F, then spray basket with avocado oil spray.
Add nuggets in a single layer (I recommend doing this in two separate batches for best results). Spray well with avocado oil spray, then gently flip over and spray the other side, making sure the nuggets are coated well in the spray oil.
Cook for 9 minutes at 400F in air fryer, flipping with tongs after 5 minutes.
Serve with your favorite dip and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	237
Fat:	10 g
Carbohydrates:	10 g
Protein:	24 g
Cholesterol:	70 g
Sodium:	550 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.