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Crispy Baked Chicken Nuggets with Hidden Veggies

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These crispy baked chicken nuggets are a kid-friendly, healthier twist on a classic comfort food, featuring hidden grated carrots and zucchini for added nutrition and moisture.

Ingredients

Scale
  • 1 lb ground chicken (preferably lean breast meat)
  • 1 small carrot, finely grated
  • 1 small zucchini, grated and squeezed dry
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup buttermilk or milk (use dairy-free milk if needed)
  • Extra panko breadcrumbs for coating (about 1 cup)

Instructions

  1. Grate the carrot and zucchini finely using a box grater or food processor. Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  2. In a large bowl, combine ground chicken, grated carrot, squeezed zucchini, Parmesan, garlic, onion powder, smoked paprika, salt, and pepper. Mix gently but thoroughly until evenly combined.
  3. Set up coating stations: place flour in one shallow bowl, whisk egg with buttermilk in a second bowl, and spread out panko breadcrumbs in a third bowl.
  4. Scoop about 2 tablespoons of the chicken mixture and shape into nugget-size pieces, keeping size consistent.
  5. Coat each nugget first in flour, shaking off excess, then dip into the egg-buttermilk mixture, and finally press firmly into the panko breadcrumbs until well coated. Lay on prepared baking sheet.
  6. For extra crispiness, place a wire rack on the baking sheet and arrange nuggets on top, allowing air to circulate. If no rack, place directly on parchment-lined sheet.
  7. Preheat oven to 425°F (220°C). Bake nuggets for 15-18 minutes, flipping halfway through, until golden brown and cooked through (internal temp 165°F or 74°C).
  8. Let nuggets rest for 5 minutes before serving to lock in juices.

Notes

Squeeze out excess moisture from zucchini to prevent soggy nuggets. Use panko breadcrumbs for best crunch. Flip nuggets halfway through baking for even browning. Chilling formed nuggets before baking helps coating stick better. For dairy-free, substitute Parmesan with nutritional yeast and buttermilk with coconut yogurt. For gluten-free, use almond flour and gluten-free panko breadcrumbs.

Nutrition

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Find it online: https://prismtaste.com/crispy-baked-chicken-nuggets-with-hidden-veggies-easy-recipe-for-kids/