Chicken Nuggets

Chicken Nuggets

Serves 6
Prep time 30 minutes
Cook time 25 minutes
Total time 55 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Main Dish, Savoury Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party
Easy, healthy baked chicken nuggets.


  • 500g skinless chicken fillets
  • 1 stick celerey (roughly chopped)
  • 2 spring onions (roughly chopped)
  • 1 egg
  • Salt
  • 1/2 cup home made bread crumbs (Refer to Basics Page)
  • 3/4 cups home made bread crumbs (for coating)
  • 1 heaped teaspoon minced garlic


  • 1 Medium carrot (roughly chopped)


1. Preheat the oven to 180°C. Line two trays with baking paper.
2. Place the carrot, celery and spring onions in a food processor and whiz until finely chopped. Transfer to a large bowl.
3. Place the chicken in the food processor and mince. Transfer to the bowl with the vegetables.
4. Add a pinch of salt, the egg, garlic and 1/2 cup bread crumbs to the chicken and vegetables and mix well.
Take a heaped teaspoon of the chicken mixture and roll it into a ball, or press into a greased biscuit cutter to make shapes. Roll in the remaining bread crumbs and place on the prepared trays. Makes about 40 nuggets.
Chicken Nuggets
6. Bake in the oven for 25 minutes.
7. Serve immediately.
8. The chicken nuggets can be stored in the freezer either raw or cooked. If freezing them raw; they can be cooked without thawing, just allow an extra 5 to 10 minutes in the oven.


Low Chemical / Failsafe, Moderate Salicylates if using carrot



1.  Use rice crumbs instead of breadcrumbs for a gluten-free version.

2.  Leave out the carrot for a low chemical version and replace with any other allowed vegetables.

Refer to the Basics Page for home made bread crumbs.

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