Chicken Nuggets with Pork Rinds
Translated from Spanish, the language of the reel.
Ricardo Figueroa | Coach Perdida de Grasa para Adultos Ocupados cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Homemade nuggets made with ground chicken bound with egg and coated with crushed pork rinds instead of flour. They are firm on the inside and crispy on the outside, and can be cooked in the oven or air fryer.
- Time
- 27 minutes
- Equipment
- Oven and air fryer
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 55 g
- 6 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 615 g before cooking, which is about 155 g per serving.
Steps
Prepare all the ingredients. Finely crush the pork rinds until they have a texture similar to coarse crumbs and, if desired, mix them with the cayenne pepper and salt.
Place the ground chicken, eggs, crushed pork rinds, salt, and optional cayenne in a large bowl. Mix until the ingredients are evenly distributed and the mixture is compact, with no visible dry spots.
Lightly wet your hands with water. Take portions of the mixture and shape them into compact nuggets, pressing them firmly so they hold their shape during cooking.
Line a baking sheet with parchment paper and arrange the nuggets without letting them touch, allowing the heat to circulate and brown them evenly.
Preheat the oven or air fryer to 400 °F (200 °C) (205 °C (400 °F)).
Cook the nuggets for 12 minutes total. Turn them halfway through, at approximately 6 minutes, so they brown evenly on both sides.
Remove them when they are golden brown and crispy on the outside and firm on the inside. If using a thermometer, verify that the center of the chicken reaches 165 °F (74 °C) (74 °C (165 °F)) for safety.
Serve hot. The final texture should be crispy on the outside and firm—not soft or mushy—on the inside.
Notes
The post reports approximately 905 calories, 129 g of protein, 38 g of fat, and 0 g of carbohydrates for the complete recipe; values per ingredient may vary depending on the fat percentage of the chicken and the brand of pork rinds. The transcript recommends a brand of pork rinds, but the transcribed name is ambiguous, so it is not included as a requirement. Always cook the chicken to a safe internal temperature of 165 °F (74 °C).
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 285
- Protein
- 36 g
- Carbs
- 0 g
- Fat
- 15 g
- Fiber
- 0 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
