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Chicken and Zucchini Nuggets

Chicken and Zucchini Nuggets

The ultimate comfort food that satisfies cravings while sneaking in some veggies! These Chicken and Zucchini Nuggets are crispy, juicy, and perfect for any occasion. With a crunchy coating and a delicious dipping sauce, they make an easy weeknight dinner that everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken tenderloins cut into nugget-sized pieces
  • 1 cup buttermilk
  • ½ cup zucchini finely grated, squeezed dry with a paper towel
  • 2 cups cornflakes finely crushed
  • ¼ cup cornmeal
  • ¼ cup ground almonds
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • ½ cup ketchup
  • 2 tablespoons sweet chili sauce
  • ¼ cup basil fresh, finely chopped

Equipment

  • Grater
  • Oven
  • Baking Sheet
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. To start, we’re going to make the Spicy Basil Ketchup. In a bowl, combine the ketchup and sweet chili sauce. Stir in the finely chopped fresh basil until well mixed. This sauce is incredibly easy to whip up and can be served immediately. Set it aside for later.
  2. Next, preheat your oven to 200C/400F. Line a baking sheet with foil and brush it with a little olive oil to prevent sticking. This ensures that your nuggets will come out crispy and not stuck to the pan.
  3. In a large bowl, add the chicken tenderloins and pour the buttermilk over them. Mix it all together, ensuring each piece is well coated. Let it sit for a few minutes while you prepare the coating.
  4. Now, grate the zucchini and then use a paper towel or dish towel to pat it dry. This step is crucial as it removes excess moisture, ensuring the nuggets remain crispy once baked.
  5. In another bowl, combine the grated zucchini, crushed cornflakes, cornmeal, ground almonds, smoked paprika, cayenne pepper, kosher salt, and pepper. Mix everything together until well combined for that perfect crunchy coating.
  6. Remove each piece of chicken from the buttermilk, allowing any excess to drip off. Then dredge each piece through the crunchy mixture, pressing gently to ensure the coating adheres well. This step is critical for achieving that crispy bite.
  7. Place the coated nuggets on the prepared baking sheet. Make sure there’s enough space between them for even baking. Brush each nugget with a little olive oil for that lovely golden color.
  8. Bake the nuggets in the preheated oven for about 10 minutes. After this time, gently flip each nugget, and spray the other side with a bit of oil, then bake for another 10 minutes. You’ll know they’re done when they’re golden brown and cooked through.
  9. Once baked, remove them from the oven and let them cool slightly before serving. They’re best enjoyed warm and crispy.
  10. Finally, serve your delicious Chicken and Zucchini Nuggets with the Spicy Basil Ketchup or your favorite dipping sauce. Enjoy every bite!

Notes

Here are some extra tips to consider: Storage: Store leftover nuggets in an airtight container in the fridge for up to three days. Reheat in the oven for best results. Freezing: Freeze uncooked nuggets on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. Pairing: Serve these nuggets with a side of fresh veggies or a colorful salad for a complete meal. Flavor Additions: Add different herbs and spices to the coating for unique flavors. Try adding Italian herbs or a dash of curry powder! Dip Variations: Experiment with different dipping sauces like ranch, honey mustard, or even sriracha for a kick!