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Healthy Chicken and Zucchini Nuggets easy kids recipe quick meal

Chicken and Zucchini Nuggets

Course: Main
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Print Recipe


  • 1 pound boneless chicken tenderloins cut into nugget-sized pieces
  • 1 cup buttermilk
  • ½ cup finely grated zucchini 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
  • Spicy Basil Ketchup:
  • ½ cup ketchup
  • 2 tablespoons sweet chili sauce
  • ¼ cup fresh basil finely chopped


  • For the Spicy Basil Ketchup, simply mix the sweet chili sauce and Ketchup into a bow. Stir in the fresh basil. Transfer to a serving bowl and set aside.
  • Preheat the oven to 200C/400F. Line a baking sheet with foil and brush it with olive oil.
  • Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
  • Grate the zucchini and pat dry using a paper towel or dish towel.
  • In a large bowl mix well grated zucchini, crushed cornflakes, cornmeal, ground almonds, smoked paprika, cayenne pepper, salt and pepper.
  • Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere.
  • Place nuggets on the baking sheet. Brush each chicken nugget with olive oil.
  • Bake for 10 minutes, then gently flip and spray the other side. Bake for 10 minutes more, then remove from oven and serve with the Spicy Basil Ketchup or your favorite dipping sauce.