Preheat oven to 425°F (220℃) and line a baking sheet with parchment paper or a silicone baking mat.
Open and drain the canned chicken. Place chicken in a fine mesh strainer and push out the liquid with your hands to remove as much excess moisture as possible.
In a medium-sized bowl, mix together all the ingredients until combined.
Use your hands or a tablespoon to mold the chicken mixture together into nugget shapes on the prepared baking sheet (I made 14 nuggets). Use the back of a spoon to flatten the nuggets lightly.
Bake for 20-22 minutes, flipping them over with a spatula turner halfway through the cooking time.
Air Fryer Directions
Spritz the air fryer basket with non-stick cooking spray and set aside.
Follow steps 2-4 from above and add the nuggets to the air fryer basket instead of the baking sheet.
Air fry at 400°F(200℃) for 10-14 minutes until golden brown. Check them at 10 minutes, and if they are not browned and crisp enough, put them back in for 2-4 minutes or more (you may need to do these in batches depending on the size of your air fryer basket).
Notes
Storage: Store any leftover cooked chicken nuggets in a sealed container in the fridge for up to 4 days.Chicken nuggets can be frozen in an airtight container or freezer bag and stored in the freezer for up to 3 months.For best results, reheat them in a preheated oven until warm and crisp. reheating in a microwave will result in a loss of crispiness.*All Nutritional Data are Estimates Only Based on the Products I Used.*Yield: 14 nuggets, Serving Size: 4 nuggets, Net Carbs per Serving: 2g, Amounts per Serving-