Chicken Nuggets

Every time we go out for dinner or lunch and my kids ask for chicken nuggets, it makes my toes curl. I really don’t like them eating the super processed ones, but they do seem to really love them.

So I was determined to make some home-made ones for them that snuck in a bit of extra goodness on the side.

These ones are packed with veggies but my kids didn’t notice in the slightest – Mummy win!!

  • 800g Chicken thighs

    Sticking together quite well
    Sticking together quite well
  • 1 tsp minced garlic
  • 1.5 tbsp coconut aminos (or soy sauce)
  • 1 tsp Massel chicken stock powder
  • 1 large carrot
  • 1 medium zucchini
  • 1 420g tin corn kernels, drained and rinsed
  • 2 large field mushrooms
  • 1 400g tin chic peas, drained and rinsed
  • 1 heaped tsp of no egg powder
  • 1/3 cup cornflake crumbs
  • 1/3 cup oat bran(omit these to make them totally gluten free)
  • 1/3 cup rolled quinoa
  • 1 tbsp Nutritional yeast flakes
  • Oil to cook

Place the carrot, zucchini, corn, chic peas and mushrooms in the food processor and blitz well until quite fine. (For a Thermal Cooker: Do carrot first on speed 9 for 7 seconds, then add other veg and use speed 8 for 20 seconds. Scrape down sides)

Add in garlic, stock, no egg and aminos then process again. (Speed 7 for 15 seconds).

Place veggie mix in a bowl on the side.

Add in chicken thighs and process until thighs are very finely minced (Speed 8 for about 20 seconds)

Return veggie mix to the chicken and process until mix is evenly distributed.  (Speed 6 for about 30 seconds, then scrape down and again on speed 6 for another 10 seconds)2-April 2013 015

Then mix together the cornflake crumbs, yeast flakes quinoa flakes and oat bran.

Place a spoon of the chicken mix at a time into the dry mix and roll until well covered.

Either heat oil in a fry pan and cook over quite a high heat for about 3 minutes on both sides, or until golden brown and cooked through.

Or if you prefer less oil (and fewer calories … about 53cal each for this method) place them on a lined baking tray, spray with a little oil and cook in a preheated 200C oven for 25 minutes, then turn and cook for a further 15 minutes.


Serve with more salad or veg if you like … we took ours out to share at a work party … so it was taken with just tomato sauce and there were no complaints 😉

Nuggets and sauce for dinner at home?! My children were thrilled!
Nuggets and sauce for dinner at home?! My children were thrilled!

I cook in bulk as often as I can, in order to have meals to freeze, so this actually makes quite a large batch – 40 large nuggets… I made them bigger than the store bought ones too by using a dessert-spoonful of the mix – told the kids that they were ‘Monster Nuggets’. If I don’t have time to cook them all, I freeze half of the meat mix to defrost and crumb next time there is a nugget demand! The left overs also re-heated well for lunch the next day.

She snuck back to get into the left overs while the boys weren't watching!
She snuck back to get into the left overs while the boys weren’t watching!

Enjoy 🙂


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