1 teaspoon Zatarain’s Creole Seasoning, divided (optional) sub paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3/4 cup breadcrumbs
In a large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain’s seasoning (or paprika) (1/2 teaspoon), garlic powder and pepper. Knead dry ingredients into ground chicken.
Moisten hands to prevent sticking and form 1 tablespoon of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
In small bowl, combine breadcrumbs with remaining Zatarain’s seasoning and grated parmesan.
Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
–At this point you can freeze– or
To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking – don’t overcook! These baked nuggets will not really brown (unless you pan fry in oil) – if browning is desired, place under broiler for a couple of minutes at the end of cooking.