Introduction

Discover how to make deliciously crispy chicken nuggets packed with hidden vegetables. These Hidden Veggie Chicken Nuggets are tender, flavorful, and a fantastic way to sneak more nutrients into meals without compromising on taste or texture.

The image shows a white plate filled with golden brown round fritters with a crispy texture on the outside. They are stacked in layers, mostly one layer but some slightly overlapping each other. On the top left side of the plate, there is a small white bowl of creamy dip with some green herbs visible on top. The plate sits on a white marbled surface with a blurred green background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs (about 900g) Ground Chicken
1 cup Zucchini, finely grated
1 cup Carrots, finely grated
1 cup Cauliflower Florets, riced or finely grated
1/2 cup Panko Breadcrumbs (for nugget mixture)
1/4 cup Grated Parmesan Cheese (for nugget mixture)
1 large Egg, lightly beaten
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1/2 teaspoon Salt (or to taste)
1/4 teaspoon Black Pepper (or to taste)
1 1/2 cups Panko Breadcrumbs (for coating)
1/4 cup Grated Parmesan Cheese (for coating)
1/2 teaspoon Paprika (for coating)
2 tablespoons Olive Oil or Avocado Oil (for coating)
Olive Oil Spray or Avocado Oil Spray (for baking)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. Finely grate the zucchini, carrots, and cauliflower using a box grater or food processor to create a fine texture.
Step 2: Place the grated zucchini and cauliflower into a clean kitchen towel or cheesecloth, twist tightly, and squeeze over the sink to remove as much moisture as possible. Add the grated carrots directly to a large mixing bowl.
Step 3: In the mixing bowl, combine the ground chicken, squeezed zucchini and cauliflower, grated carrots, 1/2 cup Panko breadcrumbs, 1/4 cup Parmesan cheese, beaten egg, garlic powder, onion powder, paprika, salt, and black pepper.
Step 4: Gently mix the ingredients with your hands or a spatula until just combined. Avoid overmixing to keep the nuggets tender.
Step 5: In a shallow dish, mix the 1 1/2 cups Panko breadcrumbs, 1/4 cup Parmesan cheese, and 1/2 teaspoon paprika. Drizzle 2 tablespoons of olive or avocado oil over the mixture and toss with your fingers until the crumbs are evenly coated.
Step 6: Form the chicken mixture into nuggets about 1.5 to 2 tablespoons each. Press each nugget firmly into the breadcrumb coating, covering all sides evenly.
Step 7: Place the coated nuggets on prepared baking sheets, spacing them apart to avoid overcrowding.
Step 8: Lightly spray the nuggets with oil and bake for 20–25 minutes, flipping halfway through. They are done when golden brown, crispy, and the internal temperature reaches 165°F (74°C).

Tips & Variations

Always squeeze out excess moisture from zucchini and cauliflower to prevent soggy nuggets.
Use a food processor to grate vegetables quickly and finely for better hiding of veggies.
Make nuggets uniform in size for even cooking; a cookie scoop helps portion evenly.
Tossing the coating breadcrumbs with oil before breading helps achieve a crispy, golden crust.
Freeze uncooked nuggets on a sheet before storing for easy baking later; bake frozen with added time.
Substitute vegetables like sweet potato, broccoli, or spinach by maintaining about 3 cups total volume.
For gluten-free, use gluten-free breadcrumbs or almond flour in the mixture and coating.

Storage

Store cooked nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness. Uncooked nuggets can be frozen in a single layer on a baking sheet, then transferred to a freezer bag and stored for up to 3 months. Bake from frozen with an additional 10–15 minutes cooking time for best results.

How to Serve

A white plate holds a stack of eight golden brown crispy fried nuggets with a rough crunchy texture, arranged in a pyramid shape. Near the back edge of the plate, there is a small white round bowl filled with creamy white dipping sauce. The background shows a soft white marbled surface with some blurred green and orange shapes that suggest vegetables or salad. The lighting creates a warm and inviting look, highlighting the crunchy coating on the nuggets. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Will my kids be able to taste the vegetables?

When vegetables are grated very finely and combined with flavorful ingredients like chicken and Parmesan, their flavor becomes undetectable. The texture remains tender and juicy, making these nuggets great for picky eaters.

Can I use different vegetables in this recipe?

Yes, you can substitute veggies like sweet potato, broccoli florets, or spinach, as long as you keep around 3 cups of finely grated vegetables to maintain the right balance in the mixture.

Can I make these chicken nuggets in an air fryer?

Absolutely. Preheat the air fryer to 375°F (190°C), arrange nuggets in a single layer without overcrowding, spray with oil, and air fry for 10–14 minutes, flipping halfway until golden and cooked through.

My nugget mixture is too sticky to handle. What did I do wrong?

Excess moisture is usually the cause. Make sure you squeeze the zucchini and cauliflower very well and consider chilling the mixture before shaping. Adding a tablespoon or two of extra Panko breadcrumbs can also help firm up the mixture.

How do I make these nuggets gluten-free?

Replace the Panko breadcrumbs inside the nuggets and for the coating with gluten-free versions or almond flour. Verify that your spices and other ingredients are gluten-free to ensure safety.