Veggie-Loaded Homemade Chicken Nuggets Recipe
These Veggie-Loaded Homemade Chicken Nuggets are a delicious and nutritious twist on classic chicken nuggets. Packed with grated zucchini, carrot, and spinach, they add a burst of vegetables to every bite. Crispy on the outside and tender on the inside, these nuggets are pan-fried to golden perfection and make a perfect family-friendly meal or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (about 18 nuggets) 1x
- Category: Main Course, Snack
- Method: Frying
- Cuisine: American
Ingredients
Scale
Veggie-Loaded Chicken Nuggets
- 1 pound ground chicken
- 1 cup grated zucchini (measure before squeezing out)
- 1 cup grated carrot (or ½ cup finely grated carrot)
- ½ cup finely chopped spinach, loosely packed
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- ½ tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Black pepper to taste
- Oil for cooking (about 2-3 tablespoons)
Instructions
- Drain the zucchini: Take the shredded zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini tightly and squeeze a few times to extract as much moisture as possible, preventing soggy nuggets.
- Mix ingredients: In a large bowl, combine the drained zucchini with ground chicken, grated carrot, chopped spinach, paprika, onion powder, Italian seasoning, garlic powder, kosher salt, and black pepper. Use clean hands or a spoon to mix thoroughly until all ingredients are evenly incorporated.
- Form nuggets: Using a small cookie scoop or a heaping tablespoon, portion the mixture into about 18 equal-sized nuggets. Wetting your hands slightly helps to prevent the mixture from sticking. Shape each portion into a nugget and place them on a plate.
- Heat the oil: Pour oil into a large skillet and heat over medium heat until shimmering but not smoking, preparing for frying the nuggets.
- Cook the nuggets: Place the nuggets carefully in the hot skillet. Cook for approximately 5 minutes on each side or until a golden-brown crust forms and the chicken reaches an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy inside.
- Serve: Enjoy the chicken nuggets warm with your favorite dipping sauce. Store any leftovers in an airtight container in the refrigerator, where they will keep for 4 to 5 days.
Notes
- Be sure to squeeze out as much moisture as possible from the zucchini to avoid soggy nuggets.
- Using slightly wet hands while shaping helps prevent the mixture from sticking.
- Internal temperature of 165°F is crucial to ensure the chicken is safely cooked.
- Leftover nuggets can be reheated in a skillet or oven to retain crispness.
- Feel free to customize the seasoning to taste or add other herbs.
Keywords: chicken nuggets, homemade chicken nuggets, veggie chicken nuggets, healthy chicken nuggets, ground chicken recipe, kid-friendly nuggets
