We love chicken nuggets at our house for any occasion. For week nights when mom and dad don’t feel like making a big dinner they’re great paired with carrot sticks and a side salad. I used to buy boxes of frozen nuggets until I realized just how easy it was to make them at home. Not to mention how much better they are because I can control everything that is in them. Now, I make big batches, partially cook them, allow them to cool, and freeze. When we want them I just pull some from the freezer and finish baking them. Easy!
I created these nuggets when we wanted something as an appetizer for a party with friends. They’re a little spicy but you can easily control how much heat they have. If you want something warmer, just add more harissa. Not such a fan? Cut it in half or pair with a cool Greek yogurt dip or Ranch dressing. These are gluten-free by using corn meal to crust them but you can just as easily use bread crumbs or panko coating.