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
Preheat the oven to 200°C and line a baking tray with baking paper.
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.
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.
Place the nuggets on the prepared baking tray, spacing them slightly apart. Lightly drizzle with olive oil to enhance crispiness.
Bake in the preheated oven for 20-25 mins, flipping halfway through, until golden brown and cooked through.
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.