📋 Instructions

1. 1Heat the oven — Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment, then set a wire rack on top if you have one. A hot oven is what gives these nuggets their crisp edge without frying.
2. 2Mix the chicken base — In a large bowl, stir the ground chicken, Greek yogurt, Parmesan, egg, garlic powder, smoked paprika, and salt until just combined, about 30 seconds. Stop as soon as no dry patches remain so the meat stays tender.
3. 3Shape the nuggets — With damp hands, scoop about 2 tablespoons of the mixture and shape it into a 2-inch oval, roughly 1/2 inch thick. You should get about 30 nuggets; place them on a plate as you go.
4. 4Set up the coating — Put the almond flour in one shallow bowl and the panko in another. Working with a few nuggets at a time, roll each in almond flour, shake off the excess, then press firmly into the panko until fully coated.
5. 5Arrange and spray — Place the coated nuggets on the prepared pan with about 1/2 inch between them. Spray the tops lightly with cooking oil, which helps the panko turn golden rather than dry.
6. 6Bake until golden — Bake at 425°F (220°C) for 12 minutes, then flip each nugget with a thin spatula and bake 8 to 10 minutes more. They are done when the coating is golden brown and the center reads 165°F (74°C) on an instant-read thermometer.
7. 7Rest and serve — Let the nuggets rest on the pan for 3 minutes so the juices settle, then serve warm with your favorite dip. If a nugget crumbles when you flip it, the mix was too loose; next time add a tablespoon more panko.