Crunchy Chicken Nuggets

These crunchy chicken nuggets are a delicious and nutritious twist on a family favourite. Packed with protein-rich chicken and hidden veggies, they offer a healthier alternative to the salty, additive-laden options often found in supermarkets. I created this recipe to provide families with a wholesome alternative that still delivers on taste and texture. These golden, crispy nuggets are packed with goodness yet mild enough to please even the fussiest eaters. Perfect for lunchboxes, after-school snacks, or easy family dinners, they’re sure to become a new household favourite.

Crunchy Chicken Nuggets

Dietary: GF, NF

Allergens: Dairy, Egg

Age group: 8 months+(family-friendly) 


Serves: 4-6

Prep: 15 mins

Cook: 25 mins

Ingredients

500g chicken mince

1 small carrot (120g), finely grated

1 small zucchini (160g), finely grated and squeezed to remove excess water

1 garlic clove (5g), peeled and minced

1 small onion (55g), finely grated or minced

1 egg

½ cup rice breadcrumbs (75g) (plus extra for coating)

1 tbsp (20g) grated parmesan cheese (optional)

1 tsp (2g) sweet paprika

½ tsp (1g) dried oregano or mixed herbs

Extra virgin olive oil, to drizzle


Method

  1. Preheat the oven to 200°C and line a baking tray with baking paper.

  2. In a large mixing bowl, combine the chicken mince, grated carrot, zucchini, garlic, onion, egg, breadcrumbs, parmesan (if using), paprika, herbs, salt, and pepper. Mix thoroughly until well combined.

  3. Scoop about a tablespoon of the mixture and shape it into nugget-sized pieces. Roll each piece in additional breadcrumbs to coat lightly for a crispy finish.

  4. Place the nuggets on the prepared baking tray, spacing them slightly apart. Lightly drizzle with olive oil to enhance crispiness.

  5. Bake in the preheated oven for 20-25 mins, flipping halfway through, until golden brown and cooked through.

  6. Serve mashed, broken into soft, bite-sized pieces or offer as finger food alongside a mild dip, soft steamed veggies, or mashed sweet potato.

Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.



Tips:

  • Allergies:

For a dairy-free version: Leave out parmesan cheese or swap for nutritional yeast.

For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).

  • Easy ingredient swaps:
    Swap zucchini for grated pumpkin, parsnip or sweet potato.

  • Family-friendly version:

Season with salt, pepper or garlic and herb seasoning. Serve with potato wedges and homemade tomato sauce. 


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