Ever find yourself squinting at a package of chicken nuggets in the frozen food aisle, wondering why “100% All Natural” needs an asterisk? You’re not alone. One day, curiosity got the better of me, and I flipped that package over. Holy ingredient list, Batman! It was like decoding a culinary cryptogram. “Chicken (45%)”… wait, only 45%? What’s the other 55%? As I stood there, surrounded by freezer-burned peas and questionable TV dinners, I had an epiphany. Why am I outsourcing my nugget needs to the frozen food overlords? I’m a mom, for crying out loud! I’ve negotiated peace treaties at play dates and survived days, maybe weeks worth of Harry Potter audiobooks. Surely, I can handle making my own Homemade Chicken Nuggets!

These homemade chicken nuggets are more than just a meal – they’re a parenting win. We’re talking crispy, juicy nuggets that not only taste great but sneak in a rainbow of veggies. It’s like serving a salad disguised as every kid’s favorite food. And the best part? You know exactly what’s going into them.

The secret lies in the perfect blend of ground chicken, grated carrots, riced cauliflower, and mashed sweet potato. This veggie-packed mixture is seasoned with a kid-friendly combo of garlic powder, onion powder, and smoked paprika, creating a flavor profile that’s familiar yet elevated. The almond flour not only adds nutrients but also helps bind everything together.

But the real magic happens in the coating. A mixture of panko breadcrumbs and grated Parmesan cheese creates an irresistibly crunchy exterior that turns golden brown in the oven. Yes, you heard right – these nuggets are baked, not fried, making them a healthier alternative without sacrificing that satisfying crunch.

The method is simple enough that you can get the kids involved. Shaping the nuggets is like playing with play-dough, and rolling them in the breadcrumb mixture is a sensory experience they’ll love. Plus, who can resist the temptation to create dinosaur or star-shaped nuggets?

When they emerge from the oven, golden and crispy, you’ll be greeted with a aroma that’ll have everyone asking, “Is dinner ready yet?” The first bite reveals a perfect contrast of textures – crunchy outside, tender and juicy inside – with a flavor that’s savory, slightly sweet, and utterly satisfying.

So, are you ready to revolutionize your dinner table, impress your kids, and feel like a culinary superhero? Let’s dive into this nugget adventure together!

Healthy Homemade Chicken Nuggets

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These crispy, veggie-packed homemade chicken nuggets are a healthier twist on a kid-favorite, perfect for picky eaters and busy parents alike.

• Author: Amanda MacArthur
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Yield: 20 nuggets 1x
• Category: Entrees

Ingredients

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• 1 pound ground chicken breasts (use a food processor, or you can buy ground chicken)
• 1 medium carrot, finely grated
• 1/2 cup cauliflower, riced
• 1/4 cup mashed sweet potato
• 1 egg
• 1/2 cup almond flour (or fine breadcrumbs if you have an allergy)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the coating:

• 1 cup panko breadcrumbs or gluten-free breadcrumbs (they also make these in panko-style)
• 1/4 cup grated Parmesan cheese
• Olive oil spray

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Instructions

1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the ground chicken, grated carrot, riced cauliflower, mashed sweet potato, egg, almond flour, garlic powder, onion powder, smoked paprika, salt and pepper.
3. In a shallow dish, combine the panko breadcrumbs and Parmesan cheese.
4. Shape the chicken mixture into nugget-sized pieces (about 1.5 tbsp each)
5. Roll each nugget in the panko mixture, giving it a little pat to make sure that crunchy goodness sticks. Place them on the prepared baking sheet.
6. Give those nuggets a light spritz of olive oil spray.
7. Bake for 15-18 minutes, flipping halfway through.
8. Let them cool for a few minutes before serving. This is a great time to whip up a quick dipping sauce or, let’s be real, pour some ketchup in a bowl.

Notes

• Use an ice cream scoop for uniform nuggets, because we all know kids have built-in portion inequality detectors.
• If you are finding your nuggets too wet to bread, just add more almond flour/breadcrumbs to the mix.
• Make these ahead, freeze, and reheat later!

If you make these Homemade Chicken Nuggets, please let me know what you think!