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.
DIETARY: GF, NF
ALLERGENS: Dairy, Egg
AGE GROUP: 8 months+(family-friendly)
SERVES: 4-6
PREP: 15 mins
COOK: 25 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 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 | |
| 1small onion (55g), finely grated or minced | |
| 1 egg | |
| 75g (½ cup) rice breadcrumbs (plus extra for coating) | |
| 20g (1 tbsp) grated parmesan cheese (optional) | |
| 1 tsp (2g) sweet paprika | |
| ½tsp (1g) dried oregano or mixed herbs | |
| Extra virgin olive oil, to drizzle |
Directions
1.
Preheat the oven to 200°C and line a baking tray with baking paper.
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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.
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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.
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4.
Place the nuggets on the prepared baking tray, spacing them slightly apart. Lightly drizzle with olive oil to enhance crispiness.
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5.
Bake in the preheated oven for 20-25 mins, flipping halfway through, until golden brown and cooked through.
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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.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
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.
