Dinosaur Chicken Nuggets with Creamy Avocado Dip
Dinosaur Chicken Nuggets with Creamy Avocado Dip
Ingredients
For the Dinosaur Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 cups vegetable oil, for frying
For the Creamy Avocado Dip
- 2 ripe avocados, pitted and scooped
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water, as needed
Instructions
- 1
Prepare the chicken: Place the cut chicken breast pieces into a food processor. Pulse until the chicken is finely ground, resembling a coarse paste. Do not over-process; you want a texture that can be shaped.
⏱️ 5 min
- 2
Set up the dredging station: In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 3 min
- 3
Shape the nuggets: Take small portions of the ground chicken mixture (about 1 1/2 tablespoons each) and press them into dinosaur-shaped cookie cutters on a lightly floured surface. Carefully remove the cutter, leaving the shaped nugget. Alternatively, you can hand-shape them into traditional nugget forms. Dip each shaped nugget first into the seasoned flour, shaking off any excess, then into the beaten egg, allowing excess to drip off, and finally into the panko breadcrumbs, pressing gently to ensure full coating. Place the breaded nuggets on a plate or baking sheet.
⏱️ 10 min
- 4
Cook the nuggets: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F. Carefully add the nuggets to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). For a healthier option, you can bake them: Preheat oven to 400°F. Place breaded nuggets on a lightly oiled baking sheet and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
⏱️ 15 min•🌡️ 350
- 5
Prepare the avocado dip: While the nuggets are cooking, combine the scooped avocados, fresh lime juice, chopped cilantro, plain Greek yogurt, minced garlic clove, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Add 2 tablespoons of water, or more as needed, to reach your desired consistency. Taste and adjust seasonings if necessary.
⏱️ 5 min
- 6
Serve: Once cooked, transfer the dinosaur chicken nuggets to a wire rack lined with paper towels to drain any excess oil. Serve immediately with the creamy avocado dip on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dinosaur Chicken Nuggets with Creamy Avocado Dip
Ingredients
For the Dinosaur Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 cups vegetable oil, for frying
For the Creamy Avocado Dip
- 2 ripe avocados, pitted and scooped
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup plain Greek yogurt
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water, as needed
Instructions
- 1
Prepare the chicken: Place the cut chicken breast pieces into a food processor. Pulse until the chicken is finely ground, resembling a coarse paste. Do not over-process; you want a texture that can be shaped.
⏱️ 5 min - 2
Set up the dredging station: In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a second shallow dish, whisk the beaten eggs. In a third shallow dish, place the panko breadcrumbs.
⏱️ 3 min - 3
Shape the nuggets: Take small portions of the ground chicken mixture (about 1 1/2 tablespoons each) and press them into dinosaur-shaped cookie cutters on a lightly floured surface. Carefully remove the cutter, leaving the shaped nugget. Alternatively, you can hand-shape them into traditional nugget forms. Dip each shaped nugget first into the seasoned flour, shaking off any excess, then into the beaten egg, allowing excess to drip off, and finally into the panko breadcrumbs, pressing gently to ensure full coating. Place the breaded nuggets on a plate or baking sheet.
⏱️ 10 min - 4
Cook the nuggets: Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F. Carefully add the nuggets to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). For a healthier option, you can bake them: Preheat oven to 400°F. Place breaded nuggets on a lightly oiled baking sheet and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
⏱️ 15 min•🌡️ 350 - 5
Prepare the avocado dip: While the nuggets are cooking, combine the scooped avocados, fresh lime juice, chopped cilantro, plain Greek yogurt, minced garlic clove, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Add 2 tablespoons of water, or more as needed, to reach your desired consistency. Taste and adjust seasonings if necessary.
⏱️ 5 min - 6
Serve: Once cooked, transfer the dinosaur chicken nuggets to a wire rack lined with paper towels to drain any excess oil. Serve immediately with the creamy avocado dip on the side.
⏱️ 2 min