McDonald's original 1983 nuggets used 40% dark meat—these homemade versions pack double the protein using pure chicken breast.
High Protein Spicy Nuggets
Get ready to indulge in these crispy High Protein Spicy Nuggets, a guilt-free twist on your favorite fast-food treat! Packed with double the protein thanks to lean chicken and a zesty blend of spices, these nuggets are baked to perfection for a healthier crunch. Perfect for a quick snack or a fun meal, you'll love every spicy bite!
Prep
15
min
Cook
15
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥩Meat & Seafood(1)
- 400g Lean chicken mince (0.88 lbs)
🥛Dairy & Eggs(1)
- Egg whites & Sriracha (roughly 20ml each) (0.68 fl oz)
🧂Spices & Seasonings(4)
- 2 Tsp garlic powder (10 ml)
- 2 Tsp onion powder (10 ml)
- 2 Tsp paprika (10 ml)
- Salt & pepper to taste
📦Other(2)
- 2 Tsp cajun (10 ml)
- 25g Popworks sweet chipotle crisps (0.88 oz)any low calorie chips will do, you can also use rice cakes
👨🍳 Instructions
- 1
Add the chicken mince to a bowl with 1 Tsp of each seasoning. Then throw your hands in and mix till all the flavor is well incorporated.
- 2
To make the crispy exterior, in a blender cup add the Popworks crisps with another Tsp of each seasoning and blend into fine crumbs. Pour those out onto a plate.
- 3
In a new bowl add egg whites and sriracha and mix to combine, then shake out 15-20 nuggets from your chicken mince and dunk them one by one in the wet mixture followed by the dry mixture. Make sure they are fully coated in the crumbs.
- 4
Place them onto a baking rack and give them a quick spray of cooking oil. Then bake or air fry them at 180°C for 15 minutes.
- 5
Serve with your favorite low-cal sauce and enjoy!
💡 Pro Tips
- ✓Chill your chicken mince for 30 minutes after seasoning because cold proteins hold their shape better during coating, preventing the mixture from becoming sticky and hard to handle.timing30 minutes
- ✓Blend your crisp coating to a specific texture - aim for 70% fine crumbs with 30% slightly larger pieces to create maximum surface area for oil adhesion while maintaining crunch.technique70:30 ratio
- ✓Add 1 tablespoon of water per 100ml egg whites to thin the coating mixture, as pure egg whites are too thick and create uneven coating that prevents proper crumb adhesion.ingredient1 tbsp per 100ml
- ✓Use a wire rack during baking because it allows hot air to circulate underneath, preventing soggy bottoms and ensuring even browning at 180°C.equipment180°C
- ✓Apply cooking oil spray in 2-3 light coats rather than one heavy spray, as this creates better Maillard reaction coverage without making the coating soggy.technique2-3 coats
Share this recipe
Prep
15
min
Cook
15
min
Serves
1
people
Level
intermediate
Share this recipe
McDonald's original 1983 nuggets used 40% dark meat—these homemade versions pack double the protein using pure chicken breast.
High Protein Spicy Nuggets
Get ready to indulge in these crispy High Protein Spicy Nuggets, a guilt-free twist on your favorite fast-food treat! Packed with double the protein thanks to lean chicken and a zesty blend of spices, these nuggets are baked to perfection for a healthier crunch. Perfect for a quick snack or a fun meal, you'll love every spicy bite!
📝 Ingredients
Serves 1🥩Meat & Seafood(1)
- 400g Lean chicken mince (0.88 lbs)
🥛Dairy & Eggs(1)
- Egg whites & Sriracha (roughly 20ml each) (0.68 fl oz)
🧂Spices & Seasonings(4)
- 2 Tsp garlic powder (10 ml)
- 2 Tsp onion powder (10 ml)
- 2 Tsp paprika (10 ml)
- Salt & pepper to taste
📦Other(2)
- 2 Tsp cajun (10 ml)
- 25g Popworks sweet chipotle crisps (0.88 oz)any low calorie chips will do, you can also use rice cakes
👨🍳 Instructions
- 1
Add the chicken mince to a bowl with 1 Tsp of each seasoning. Then throw your hands in and mix till all the flavor is well incorporated.
- 2
To make the crispy exterior, in a blender cup add the Popworks crisps with another Tsp of each seasoning and blend into fine crumbs. Pour those out onto a plate.
- 3
In a new bowl add egg whites and sriracha and mix to combine, then shake out 15-20 nuggets from your chicken mince and dunk them one by one in the wet mixture followed by the dry mixture. Make sure they are fully coated in the crumbs.
- 4
Place them onto a baking rack and give them a quick spray of cooking oil. Then bake or air fry them at 180°C for 15 minutes.
- 5
Serve with your favorite low-cal sauce and enjoy!
💡 Pro Tips
- ✓Chill your chicken mince for 30 minutes after seasoning because cold proteins hold their shape better during coating, preventing the mixture from becoming sticky and hard to handle.timing30 minutes
- ✓Blend your crisp coating to a specific texture - aim for 70% fine crumbs with 30% slightly larger pieces to create maximum surface area for oil adhesion while maintaining crunch.technique70:30 ratio
- ✓Add 1 tablespoon of water per 100ml egg whites to thin the coating mixture, as pure egg whites are too thick and create uneven coating that prevents proper crumb adhesion.ingredient1 tbsp per 100ml
- ✓Use a wire rack during baking because it allows hot air to circulate underneath, preventing soggy bottoms and ensuring even browning at 180°C.equipment180°C
- ✓Apply cooking oil spray in 2-3 light coats rather than one heavy spray, as this creates better Maillard reaction coverage without making the coating soggy.technique2-3 coats