Make a big batch of these healthy chicken nuggets for dinner or lunches for kids! They’re gluten-free (no bread crumbs!) and full of protein and healthy carbs. This easy recipe is great for meal prep and kids love them.
Love easy chicken recipes? Try pesto chicken, creamy chicken sausage pasta, or air fryer bacon wrapped chicken breast next.
Homemade chicken nuggets can be really healthy because you get to control the ingredients and cooking techniques. Make them with whole foods and bake or air fry them for a healthier option.
This recipe calls for 4 simple ingredients so you know they’re good for you.
This Homemade Chicken Nugget Recipe Is:
- Easy to make.
- Perfect for the whole family.
- Good option for meal prep.
- Made in the oven (no deep frying!)
- A simple gluten-free option for dinner.
- Full of healthy, whole-food ingredients.
- Free from breadcrumbs.
INGREDIENT NOTES
Here are the simple ingredients for these homemade nuggets. Most are pantry staples and easy and affordable to find in your local grocery store. Jump down to the recipe card at the bottom of the post for full ingredient list and exact measurements.
- Ground chicken: it’s full of protein and the base of this recipe. Unlike regular breaded and fried nuggets that use chicken breast, we’re opting for ground to get the best texture.
- Sweet potato: this is the secret healthy ingredient that binds the nuggets together! You can’ even taste it but it makes these healthy chicken nuggets paleo and whole30.
- Tapioca flour (or arrowroot starch): this is a ground powder similar to cornstarch that helps find everything. It’s easy to find in the baking aisle with the rest of the flour:
- Spices: onion powder, garlic powder, paprika, salt and pepper.
How to Make Healthy Chicken Nuggets
Mix the ingredients: Combine all of the ingredients in the bowl of a food processor for about 1 minute or until the mixture starts to pull away from the sides of the bowl.
Shape into nuggets: Use a tablespoon to scoop out the mixture and place them ½ inch apart on a parchment-lined baking sheet. Use your hands to form them into nugget shapes—you should end up with about 20 nuggets. Arrange them in a single layer on a parchment-lined cookie sheet.
Pro tip: For best results, dip your fingertips in a little bit of water while you mold them to help keep them from sticking.
Bake and serve: Bake at 400 degrees f for 20 minutes, turning halfway through. They should be golden brown on the outside and the internal temperature should reach 165°F. Serve them with your favorite dipping sauce like ketchup or ranch dressing.
Want to make your own dipping sauce? Try healthy ranch dressing, whole30 bbq sauce, or 3-minute homemade honey mustard.
Need a side dish? Our kids love them with french fries or sweet potato fries. We love them with a kale apple salad or roasted broccoli and carrots.
Recipe FAQs
You can bake chicken nuggets in the oven, air fry them, or use a toaster oven. Ensure they’re cooked to 165°F or warmed all the way through if they’re frozen.
Chicken nuggets, like the ones you find at fast food restaurants, are breaded and fried. In contrast, something like Asian-inspired orange chicken has more of a batter.
Yes, you can cook any chicken nugget recipe in the air fryer. Preheat the air fryer to 400°F for 5 minutes. Add the chicken nuggets and air fry at 400 for 15-18 minutes, or until the internal temperature reaches 165°F. Flip halfway through. Cook time will vary depending on the size and shape of the chicken nugget.
Video: Watch How to Make Healthy Chicken Nuggets
Storage Instructions
Store leftover chicken nuggets in an airtight container in the fridge for up to 3-4 days.
To freeze, flash freeze on a sheet pan until solid then transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. Warm from frozen in the oven, microwave, or air fryer.
Pro tip: make a double batch and freeze half for quick meals for kids.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Kid-Friendly Recipes
Homemade Healthy Chicken Nuggets
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Ingredients
- 1 lb ground chicken
- 2 cups finely grated or chopped sweet potatoes (1 medium-large sweet potato)
- 2 tablespoons tapioca flour, arrowroot starch or cornstarch
- 1 1/2 teaspoons onion powder
- 1 teaspoon EACH: paprika, garlic powder, and kosher salt
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or spray with olive oil spray. Set aside.
- Add all of the ingredients to the bowl of a food processor. Blend on high for 30 seconds to 1 minute or until the mixture is combined and starts to pull away from the sides of the bowl.
- Use a tablespoon to scoop out the mixture and place ½ inch apart on the prepared baking sheet. Use your hands to form the mixture into chicken nugget shapes. You should have about 18-21 chicken nuggets. The mixture will be wet and sticky. Dip your fingers in water to keep them from sticking while you shape the nuggets.
- Bake chicken nuggets in the preheated oven for 18-20 minutes, turning halfway through. They should be golden brown and the internal temperature should reach 165°F. Broil for 1-2 minutes at the end for crispy edges if desired.
- Cool slightly and serve with your favorite sauce like sugar-free ketchup, BBQ sauce, honey mustard or sriracha.
Notes
Video
Equipment
- Food Processor
- Large baking sheet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is a fam staple! I appreciate the healthy alternative.
Love it when we make it into the rotation! Thanks Bri!
My husband and I did not like these and ended up throwing them out. The consistency was strange and not as I was expecting. Although I appreciate the effort to make healthy, they just didn’t taste like chicken nuggets. Not worth the effort, in my opinion.
Sounds like this recipe just wasn’t for you, Angela! I find them to be delicious, so no worries!
Kids loved but how can I make it less sponge like and crispier?
Hey there! I didn’t have this problem! You could try broiling at the end?
Better than I was expecting, although a bit heavy on the spices I think. At least I can say they weren’t bland, lol. Next time I’m going to use less garlic & onion powder. I didn’t think it was exactly rubbery, though it was spongy and chewy since it’s ground up chicken, of course you’re going to get that texture. Good healthy alternative if you’re craving fast food nuggies!
This recipe is so delicious! Thank you so much! Even my picky son enjoys these. The only unhealthy substitution i did was replace the tapioca flour with regular flour and cornstarch.
I followed the recipe exactly as written. I made one batch with sweet potatoes and one batch with russet potatoes. They both cooked perfectly and turned out the robbery consistency I would expect that was similar to a McDonalds chicken nugget.
But the taste was horrendous. A very strange aftertaste and I’ve had many recipes made with tapioca flour and the other spices. Neither one of us could finish them and they went into the bin.
Hey Cheri! This is really interesting. They’ve always turned out tender and perfect for us. We’ve made these several times. We have a video on our youtube to show you exactly how we make them and what the texture is like. The ingredients are really simple and the spices are standard so they shouldn’t have a funny after taste! Maybe some of your spices are expired?
These are amazing! So easy and delicious! So excited to have found this recipe! Thank you Molly x
Super! I love those pictures…so tempting.
I love chicken nuggets but i use corn flour instead of tapioca flour. Could that be a reason mine is so sticky and difficult to mold?