Hidden Veggie Chicken Nuggets with Crispy Panko

Hidden Veggie Chicken Nuggets

These baked ground-chicken nuggets have a coarse, golden panko crust and finely grated carrot and zucchini mixed into the filling. Squeeze the zucchini after measuring it so the mixture holds together, then shape small, thick nuggets with damp hands. Baking on a roomy sheet helps the crumbs brown; a thermometer confirms the chicken is cooked through, even if the coating looks done first.

Makes about 18 nuggets, or 4 servings. Allow about 20 minutes to prepare them and 18 to 24 minutes to bake.

Ingredients for Hidden Veggie Chicken Nuggets

• 1 pound ground chicken (about 450g)
• 1/2 cup lightly packed finely grated carrot (about 55g)
• 1/2 cup finely grated zucchini, measured before squeezing (about 60g)
• 1 large egg
• 1/3 cup fine plain breadcrumbs (about 35g)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1 cup panko breadcrumbs (about 60g)
• Cooking-oil spray, enough to lightly coat both sides

Optional for serving: about 1/2 cup ketchup or another dip.

How to Bake Hidden Veggie Chicken Nuggets

1. Preheat the oven: Heat to 400°F (205°C). Line a large rimmed baking sheet with parchment paper.
2. Prepare the vegetables: Finely grate the carrot and zucchini. Measure the zucchini, then wrap it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as practical.
3. Mix the filling: Combine the chicken, carrot, squeezed zucchini, egg, fine breadcrumbs, garlic powder, and salt. Mix just until evenly combined. The mixture will be sticky but should hold its shape when portioned.
4. Shape and coat: Spread the panko on a shallow plate. With damp hands, shape the filling into about 18 similarly sized, roughly rectangular-to-oval nuggets, each about 3/4 inch thick. Press each nugget gently into the panko on all sides. Space them apart on the sheet, using a second sheet if needed, and lightly mist both sides with oil.
5. Bake and check: Bake uncovered for about 18 to 24 minutes, gently flipping halfway with a thin spatula or tongs. Begin checking a thick nugget at 18 minutes. The panko should be golden with scattered toasted spots, but the chicken is done only when its center reaches 165°F (75°C).
6. Rest and serve: Let the nuggets stand for 2 to 3 minutes. Serve with dip on the side so the coating stays crisp.

How to Keep the Nugget Mixture from Getting Watery

Measure the zucchini before squeezing; squeezing first changes how much goes into the filling. Grate both vegetables finely so they distribute through the chicken without large pieces that make shaping difficult. The fine breadcrumbs absorb remaining moisture, while the coarser panko stays on the outside for texture.

Getting a Golden Panko Coating

Press the panko onto the tacky filling rather than sprinkling it over the nuggets. A light mist of oil and space between pieces help the flakes toast. Lift the nuggets gently when flipping to keep the coating attached.

Other Ways to Make the Nuggets

Air fryer: Cook the coated nuggets in spaced batches at 375°F (190°C), turning halfway. Start checking around 12 minutes and continue until a thick nugget reaches 165°F. Timing depends on the basket and nugget size.

Ingredient options: Ground turkey can replace the chicken; cook it to the same 165°F endpoint. For gluten-free nuggets, use labeled gluten-free fine breadcrumbs in the filling and gluten-free panko outside. Coating and browning may differ.

Serving, Storing, and Reheating

To make a platter, arrange several nuggets around a small bowl of ketchup or another dip. For another chicken meal, try Chicken Fried Rice for Kids.

Cool cooked nuggets, then refrigerate them in an airtight container for up to 3 days. To freeze, place fully cooked, cooled nuggets in a single layer until frozen, then transfer them to a freezer-safe bag or container for up to 2 months.

Reheat refrigerated nuggets in a 350°F (175°C) oven or air fryer until hot throughout, roughly 5 to 10 minutes. Frozen cooked nuggets need additional time in the oven. A microwave will warm them but soften the panko. For a different make-ahead lunch, see Chicken Bacon Ranch Pinwheels.

Nutrition

Approximate nutrition per serving (about 4 to 5 nuggets; 4 servings total): 290 calories, 28g protein, 12g fat, and 21g carbohydrates. Approximate values per 100g of cooked nuggets: 210 calories, 20g protein, 8g fat, and 15g carbohydrates. Estimates exclude optional dip and vary with the ground chicken, amount of oil spray, and moisture lost during cooking.