↑
  • ABOUT
  • RECIPES
  • LIFESTYLE
    • Career
    • Home Living
    • Nutrition
    • Pets
    • Pregnancy + Motherhood
    • Skin Care
    • Travel
  • SAFER SKINCARE
  • CONTACT

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / Hidden Veggie Chicken Nuggets (Baked, Air Fried, or Pan Fried)

Hidden Veggie Chicken Nuggets (Baked, Air Fried, or Pan Fried)

Last Updated on July 19, 2022 by Jean Choi 1 Comment

EF
NF
P
W3
172 shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Jump to Video Print Recipe

Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Perfectly crispy and tender hidden veggie chicken nuggets for picky eaters and toddlers! You really can’t taste the veggies at all, and these can be baked, air fried, or pan fried. Plus, these are gluten free and can be made nut free or egg free if you have allergies in the house!

Hidden veggie chicken nuggets served with ketchup.

Sometimes, you do your best to hide veggies for your toddler or picky eater and they somehow instantly know and decide it’s not for them. I’ve been there, and it can be incredibly frustrating. However, these homemade chicken nuggets with vegetables were an instant success with my 2 year old. We love dipping them with ketchup or “honey” mustard sauce. They are so easy to make, especially if you have a food processor, and can be frozen as well!

Watch a Short Video of This Recipe

Hidden Veggie Chicken Nuggets Recipe

I added cauliflower, carrots, and garlic in the chicken mixture when making this homemade chicken nuggets recipe. However, you can be versatile with whatever veggies you have on hand! The breading gets crispy and crunchy with a nutty flavor, and the finely chopped veggies blend so well with the chicken that you’ll hardly notice they are there. Even my husband and I love these nuggets!

Cauliflower and carrots finely chopped in the food processor

Healthy Chicken Nuggets Ingredients

There are 2 components for the recipe: the filling and the breading.

For the Filling

  • cauliflower: Broccoli will also work well!
  • carrots 
  • garlic
  • ground chicken: You can also substitute with ground turkey.
  • egg: If there’s an egg allergy, feel free to leave this out.
  • sea salt
  • onion powder

For the Breading

  • egg: Again, if there’s an egg allergy, you can leave this out. The filling will be moist enough that the breading can still stick.
  • almond flour: You can use almond meal or blanched almond flour. If you are making it nut free, you can crush up plantain chips or tortilla chips in the food processor and use that instead.
  • arrowroot starch: Either arrowroot starch or tapioca starch will work.
  • paprika
  • sea salt
Healthy chicken nugget with a bite taken out

How to Make Homemade Chicken Nuggets with Vegetables

  1. For baked chicken nuggets, preheat the oven to 400 degrees F. To air fry, preheat to 390 degrees F. Line a baking sheet with parchment paper.
  2. Add cauliflower florets, carrots, and garlic to the food processor, and process until finely chopped.
  3. Combine the veggies in a large bowl with the rest of the ingredients for the filling, and mix together. Use your hands to form into balls, flattening slightly. I made about 32.
  4. In a small, shallow bowl, beat an egg. In another shallow bowl, mix together almond flour, arrowroot starch, paprika, and sea salt.
  5. Dip a nugget into the egg wash, then dredge in the breading mixture to coat completely. Arrange in a single layer on the prepared baking sheet (use the baking sheet even if you are air frying or pan frying so the nuggets don’t stick to each other or other surfaces before cooking).
  6. OVEN BAKED CHICKEN NUGGETS: Spray the tops of the nuggets with cooking spray. Bake for 10 minutes, flip, spray again with cooking spray, then bake for another 10 minutes until golden.
    AIR FRYER CHICKEN NUGGETS: Add the nuggets to the air fryer tray or basket in a single layer – you may need to do multiple batches. Spray the tops with cooking spray, then cook for 4 minutes. Flip, spray again with cooking spray, then cook for another 4 minutes until crispy and golden.
    PAN FRIED CHICKEN NUGGETS: Heat about 1/4 inches of your favorite neutral oil to a skillet over medium heat. Once sizzling hot, add the nuggets in a single layer. Pan fry for 4 minutes, flip, then pan fry for another 4 minutes.
  7. Serve warm with ketchup, honey mustard, or your favorite dipping sauce!
Dipping hidden veggie chicken nuggets in ketchup

Frequently Asked Questions

Can I use other veggies in these hidden veggie chicken nuggets?

This recipe is very forgiving in that you can use whatever veggies on hand! I’ve used broccoli, sweet potatoes, chopped spinach, or even zucchini. If you do use veggies with lots of moisture like zucchini, make sure to squeeze out the liquid after chopping.

How to I make these nut free?

To make nut free gluten free chicken nuggets, replace almond flour with crushed up plantain chips or tortilla chips.

Can I make these without eggs?

Yes! Just omit in the filling and skip the egg wash step in the breading. The nuggets might be a bit more fragile without the egg to bind everything together, but they’ll still be delicious. As for the egg wash, the nuggets themselves have a lot of moisture from the added veggies so you’ll still be able to make the dry breading mixture stick.

What’s the best cooking method for crispy nuggets?

My favorite way to cook these for the crispiest texture is to pan fry them. If I do have leftovers, I reheat them in the air fryer to crisp them back up without adding more oil.

Can I freeze these nuggets?

To freeze, cook the nuggets first then cool completely. Transfer to a freezer safe bag, then freeze for up to a month. You can reheat frozen in the air fryer or the oven.

Chicken nuggets cut in half to show hidden veggies inside.

Want more kids toddler-friendly recipes like these hidden veggie chicken nuggets?

  • Healthy Homemade Popsicles for Toddlers
  • Homemade Baby Puffs Recipe for Babies Over 6 Months (Gluten Free & Dairy Free)
  • Paleo & Whole30 Salmon Cakes with Zucchini (Nut Free, Keto)
  • The BEST Gluten Free Cornbread (No Flour)
Hidden veggie chicken nuggets

Hidden Veggie Chicken Nuggets (Baked, Air Fried, or Pan Fried)

Perfectly crispy and tender hidden veggie chicken nuggets for picky eaters and toddlers! You really can't taste the veggies at all, and these can be baked, air fried, or pan fried.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fryer chicken nuggets, chicken nuggets with vegetables, gluten free chicken nuggets, healthy chicken nuggets, homemade chicken nuggets, oven baked chicken nuggets
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 32 chicken nuggets
Calories: 45kcal

Ingredients

Filling

  • 1/2 head cauliflower cut into florets
  • 2 carrots cut into chunks
  • 2 garlic cloves
  • 1 lb ground chicken
  • 1 large egg *See notes for egg free
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder

Breading

  • 1 large egg *See notes for egg free
  • 1/2 cup almond flour **See notes for nut free
  • 1/2 cup arrowroot starch or tapioca starch
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • Cooking spray or oil depending on how you cook it

Instructions

  • If you're making oven baked chicken nuggets, preheat the oven to 400 degrees F. For the air fryer method, preheat to 390 degrees F. Line a baking sheet with parchment paper.
  • Add cauliflower florets, carrots, and garlic into the food processor, and process until finely chopped.
  • Add to a large bowl with the rest of the ingredients for the filling, and mix together until combined. Use your hands to form into balls, flattening slightly. I made about 32.
  • In a small, shallow bowl, beat an egg. In a separate shallow bowl, mix together almond flour, arrowroot starch, paprika, and sea salt.
  • Dip a nugget into the egg wash to coat, then immediately dredge in the breading mixture to coat completely. Arrange in a single layer on the prepared baking sheet (use the baking sheet even if you are air frying or pan frying so the nuggets don't stick to each other or other surfaces before cooking).
  • TO BAKE: Spray the tops of the nuggets with cooking spray. Bake for 10 minutes, flip, spray again with cooking spray, then bake for another 10 minutes until golden.
    TO AIR FRY: Add the nuggets to the air fryer tray or basket in a single layer – you may need to do multiple batches. Spray the tops with cooking spray, then cook for 4 minutes. Flip, spray again with cooking spray, then cook for another 4 minutes until crispy and golden.
    TO PAN FRY: Heat about 1/4 inches of your favorite neutral oil (I like avocado oil) to a skillet over medium heat. Once sizzling hot, add the nuggets in a single layer. Pan fry for 4 minutes, flip, then pan fry for another 4 minutes.
  • Serve warm with ketchup or honey mustard. You can freeze these after cooking.
Nutrition Facts
Hidden Veggie Chicken Nuggets (Baked, Air Fried, or Pan Fried)
Amount Per Serving (1 nugget (makes approx 32))
Calories 45 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 22mg7%
Sodium 91mg4%
Potassium 120mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 683IU14%
Vitamin C 5mg6%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

*FOR EGG FREE:  Just omit in the filling and skip the egg wash step in the breading. The nuggets might be a bit more fragile without the egg to bind everything together, but they’ll still be delicious. As for the egg wash, the nuggets themselves have a lot of moisture from the added veggies so you’ll still be able to make the dry breading mixture stick.
**FOR NUT FREE: Replace almond flour with crushed up plantain chips or tortilla chips.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


172 shares
  • Share
  • Tweet
  • Yummly

By Jean Choi | July 19, 2022

Comments

  1. Lindsey says

    July 26, 2022 at 10:31 am

    5 stars
    Thank you so much!! I used the baking method and my whole family just loved this. My kids have been rejecting veggies and they gobbled these up!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Butter Chicken served with rice and naan

Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) – Quick & Easy!

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2023, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs