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CarnivoreNo crumbs or flourTooGut original

Carnivore Chicken & Parmesan Nuggets

Rough hand-shaped chicken nuggets with a crisp Parmesan shell, juicy centres and no crumb coating staging an intervention.

Prep15 mins
Cook20 mins
Serves4
DifficultyEasy
Start cooking
Hand-shaped chicken Parmesan nuggets with uneven craggy edges and varied golden browning
TooGut pickFlexible, practical, genuinely delicious.

Chicken mince, egg and Parmesan make a nugget that browns without flour. Chill the mixture, shape it loosely and leave the edges craggy. Those thin bits are exactly what turn crisp in the oven.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Nuggets

  • 700 gchicken breast mince
  • 1 large egg
  • 160 gfinely grated Parmesan
  • 8 gunflavoured beef gelatine powder
  • 1 tspfine sea salt
  • 30 gbeef tallow or butter, melted
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Mix and chill

Combine chicken, egg, 60 g Parmesan, gelatine and salt just until tacky. Refrigerate for 15 minutes while the oven heats to 220°C.

Shape them by hand

Divide into 16 uneven nuggets. Press each lightly into the remaining Parmesan, leaving rough ridges and thin corners.

Bake on a hot tray

Brush a preheated lined tray with tallow. Add nuggets with space between them and bake for 9 minutes.

Turn once

Flip and bake for another 7 to 10 minutes until deeply golden and the largest nugget reaches 74°C.

Rest briefly

Rest for 3 minutes so the cheese shell firms, then eat while the edges are still loud.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,680 kJ

Protein55 g

Fat19 g

Carbohydrate2 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Large oven tray
  • Mixing bowl
  • Baking paper
  • Digital food thermometer