Ground Chicken Nuggets

These ground chicken nuggets are the ultimate healthy recipe to make with hidden cauliflower! They are absolutely delicious, so easy to make in the oven or air fryer and kid-friendly.

Would you believe me if I told you these ground chicken nuggets have a HIDDEN VEGGIE? I love making nostalgic recipes using basic ingredients at home, and growing up, chicken nuggets were a childhood classic.

I’ve been on a mission to create a healthier version of our favourites, and this recipe is unlike any other I have shared before. For starters, this one uses ground chicken instead of chicken tenders or breasts. I also sneak in veggies. Cauliflower rice is mixed into the ground chicken mixture, which you can’t even taste, adding some extra nutrients. They take only 25 minutes to make, are baked in the oven (not fried!), and you can pair them with any sides you want, such as Sumac Cauliflower With Tahini, Air Fryer Carrots & Potatoes and crispy Air Fryer Frozen Brussels Sprouts.

Ingredients you’ll need

You only need 6 ingredients plus a few spices to make these crispy ground chicken nuggets recipe:

• Ground chicken (chicken mince): Packaged versions typically blend dark and white meat, ensuring juiciness. For an even juicier option, opt for freshly ground chicken with dark meat from the butcher section. Or use ground turkey if you prefer.
• Cauliflower: For a sneaky serve of veggies. I usually pulse cauliflower florets in a food processor to make “cauliflower rice,” but you can also buy it pre-done at the supermarket; either works.
• Seasonings: Smoked paprika, garlic powder, onion powder, salt, and pepper for spices.
• Panko breadcrumbs: You can likely use almond flour or gluten-free breadcrumbs if needed.
• Eggs: 1 medium egg, beaten with a fork. I haven’t tested an egg replacement here.
• Oil: I recommend using avocado or olive oil spray to lightly coat the tops for crispiness in the oven.

Complete list of ingredients and amounts is located on the recipe card below.

How to make ground chicken nuggets

Prepare Cauliflower Rice: Add cauliflower florets to a food processor and pulse to make “cauliflower rice.”

Form the Chicken: Combine the ground chicken, cauliflower rice, parmesan cheese, and seasoning in a large bowl. Form the mixture into 30 round, flat nuggets about 2 tablespoons each.

Prep dipping stations: Whisk the egg in a medium bowl until well combined. In a separate bowl, combine the breadcrumbs with the seasonings.

Bread the Nuggets: Dip the chicken mixture in the egg, shake off any excess, and then coat with breadcrumbs. Place chicken nuggets on the oven-safe cooling rack on top of a baking sheet.

Baked Chicken Nuggets: Place the cooling rack on the baking sheet and spray the tops with oil. Bake for 30 minutes or until golden brown.

Air Fryer Chicken Nuggets: Place the nuggets in a single layer in the air fryer basket. Spray the tops with oil and air fry for 25 minutes at 200°C/ 400°F, flipping halfway. Repeat the process with the remaining pieces.

Tips & Variations

• Make in advance: Prepare the homemade chicken nuggets the day before by placing them on baking trays and refrigerating until needed. When ready to eat, simply preheat the oven and bake the nuggets straight from the fridge.
• Cauliflower: Pulse florets in a food processor for cauliflower rice, or opt for pre-done or frozen versions for time-saving convenience. Alternatively, opt for broccoli rice if you prefer.
• Poultry: Swap ground chicken with 93% lean ground turkey.
• Dairy-free: Omit the parmesan cheese for nutritional yeast or dairy-free parmesan cheese.
• Flavour: Use various seasonings to flavour the chicken mixture crumb. Experiment with different seasoning blends, dried herbs, add cayenne pepper, or chili flakes for a spicy kick.
• Gluten-free: Substitute the packaged breadcrumbs with almond meal or crushed brown rice krispies.

Serving suggestions

• Dipping Sauce: Enjoy these nuggets with your preferred sauce, such as tomato ketchup, honey mustard, buffalo sauce, BBQ sauce.
• Lunchbox Ideas: Pack them for school lunch alongside fruit, veggie sticks, and your child’s favourite dipping sauce. Alternatively, use them in a chicken sandwich for wrap.
• Salad: Serve the nuggets with a salad like my Kale Crunch Salad, Beetroot Feta Walnut Salad, for simple Greek salad either on the side or as a topping, paired with your favourite dressing.
• Sides: Accompany the nuggets with classic choices like french fries or mac and cheese, or opt for healthier options like roasted broccoli or green beans.

How to store

• Fridge: Keep any leftover ground chicken nuggets in an airtight container in the fridge for 3-5 days. To reheat, place the nuggets on a baking sheet and broil on high for a couple of minutes until heated through and crispy.
• Freezer: Once the nuggets have cooled completely, store them in a freezer-safe bag or container for up to 2-3 months. For reheating, use the oven for a crispy texture.

Recipe FAQ

More tasty chicken recipes

Air Fryer Teriyaki Chicken (Sugar-Free)

Air Fryer Chicken Tacos

Chicken Salad Tostadas

Chicken Tikka Salad 

If you try this ground chicken nuggets recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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