Chicken nuggets are a time-honoured favourite of small people, and they don’t have to be deep fried or devoid of nutrition. We’ve recently started making our own at home, and using them as a vehicle for loads of veggies. And it turns out they’re just as delicious baked as they are fried!
Full disclosure, these guys take a little time to make. But one batch makes 28 big nuggets, which breaks down to 14 serves, so you only have to go through the process once to have weeks worth of the suckers all stored up in your freezer.
Here’s how you do it:
Veggie-packed, baked chicken nuggets
- 3 skinless chicken breasts, cut into chunks
- 1/2 cup frozen spinach
- 1 medium onion, roughly chopped
- kernels from 1 cob of corn
- 1 medium zucchini, unpeeled, roughly chopped
- 1 carrot, unpeeled, roughly chopped
- 1 clove garlic
- 2 tsp paprika
- salt & pepper
- 1.5 cups breadcrumbs
- 2 large eggs
- 2 cups milk
- 1.5 cups plain flour
- Place all veggies into a food processor and process until finely chopped (you’ll want to scrape down the sides once or twice to get an even texture).
- Add the chicken, paprika, and some salt and pepper and process until you have what can only be described as a gross, sticky paste.
- Place half of your flour into a bowl, and mentally assign it the name “Bowl A”.
- Place one egg, and half the milk into a bowl, and whisk lightly. Name this one “Bowl B”.
- Place half the breadcrumbs in yet another bowl, and call it “Bowl C”.
- Using two dessert spoons, scoop up some chicken goo, and form it into a rough nugget-esque blob.
- Place this blob into Bowl A, and cover with flour.
- Then, place the flour-covered blob in Bowl B and coat in egg-milk mixture.
- Finally, drop the now slimier-than-you-thought-possible blob into Bowl C, and coat it with breadcrumbs. Set it aside on a large sheet of baking paper. (You can see this process performed hastily, and with awkward commentary in the video below.)
- Repeat steps 6 to 9 until Bowls A, B & C need refreshing (they’ll get gummed up with each other’s contents as you go along). Clean them out, dry them, then top them up with the remainder of your flour, egg & milk, and breadcrumbs, as you did before
- Continue the crumbing process until you’re out of chicken goo.
- Now divide your work up into serves of two nuggets each, and freeze.
- To cook, chuck two nuggets per kid on a piece of baking paper, spray them lightly with canola oil, and bake in an oven that you’ve pre-heated to 220 degrees celsius, for 20-25 mins.
We serve these with other veggies, like corn on the cob and mashed sweet potato. I think they’d also be delicious with home made potato chips.
Neither Arty nor I can recommend these highly enough. Give them a go – you’ll be glad you did!