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Come on. You guys had to know this was coming.
Okay, maybe you did not know these chicken nuggets were coming.
But you had to have known I was gonna be throwing a few zucchini recipes at you. Remember that giant zucchini I was telling you guys about on Saturday? Yeah, well I have been working my way through that thing for what feel like two weeks…….
Seriously, it will not end. I still have a hunk left after baking those nutella muffins, these chicken nuggets, another dish you have yet to see and countless other things that are just not worth noting. Which means they were sub par or highly boring.
Basically, this idea came out of desperately needing something else to put zucchini in, or I guess in this case on.
Someone asked me for chicken nuggets and well, the stupid zucchini was just sitting there on the counter, still like a foot long and well… this is the result. But don’t tell anyone in my family that. The boys would freak if they knew they ate zucchini and not the cilantro I told them the green stuff was.
Oh and cilantro is the ONLY green thing the boys will eat and it is solely because Chipotle adds cilantro to their rice. Cilantro + Chipotle = cool. Zucchini + Tieghan = not cool. So don’t tell them – k!
I am actually not a hundred percent sure they bought it, but surprisingly they just went with it.
I think it helped that I ended up covering their portion in buffalo sauce to help disguise the “green things”. It worked, I was happy, they were happy and we’re all good.
That’s a miracle.
So even though they are covered in shredded zucchini they are totally kid friendly.
Trust me, if I got my family to eat them, you can get yours to. Plus, I have never met a kid who turned down chicken nuggets. Never.
These are also crazy easy to make. Cover the cubed chicken in butter milk and then just shred the zucchini and squeeze out the liquid with a paper towel. Mix the shredded zucchini with some crushed corn flakes, cornmeal, a few seasonings, salt and pepper. Then dredge and bake.
The zucchini gets all nice and crunchy, almost chip-like and it blends in really well with the crushed corn flakes and parmesan. The parmesan is must! It’s so good.
Oh and I also made some Spicy Sriracha Basil Ketchup that is probably not kid friendly, but so good for the adults! I love the kick from the Sriracha and the sweetness of the ketchup-basil flavor. It just works really well!
Skinny Zucchini Parmesan Chicken Nuggets
Servings: 6 Servings
Calories Per Serving: 339 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless chicken tenderloins cut into nugget-sized pieces
- 1 cup buttermilk
- 1/2 cup finely grated zucchini squeezed dry with a paper towel
- 2 cups cornflakes finely crushed
- 1/4 cup cornmeal or whole wheat flour
- 1/4 cup finely grated parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Spicy Sriracha Basil Ketchup:
- 1/2 cup ketchup
- 2 tablespoons Sriracha hot chili sauce
- 1/4 cup fresh basil finely chopped
Instructions
- To make the Spicy Sriracha Basil Ketchup, add the ketchup and Sriracha to a small sauce pot. Heat over medium heat until just under boiling. Remove from heat and immediately stir in the fresh basil. Transfer to a serving bowl and set aside to cool.
- Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
- Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
- Grate the zucchini and squeeze out the liquid using a paper towel or dish towel.
- In a shallow pie dish or large bowl add the grated zucchini, crushed cornflakes, cornmeal or whole wheat four, parmesan cheese, smoked paprika, cayenne pepper, salt and pepper. Mix well.
- Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken nugget with non-stick spray or a mist of olive oil.
- Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with the Spicy Sriracha Basil Ketchup or your favorite dipping sauce.
Sometimes kid food kind of rules.
homemade chicken nuggets rock and these look soooo amazing. i’m going to have to make them pronto!
Thanks so much, Betty!! Let me know of you give these a try!
I have a recipe for chicken legs that get soaked in evaporated milk and then coated in crushed corn flakes. I know I would love these! Putting on my to-do list…
Whoa! Those sound awesome!Thanks Amy!
That is my favorite comment. “Chipotle + Cilantro = Cool”. It is so true! These chicken nuggets look so kid friendly while also providing a healthy dose of protein and some extra veggies. Nice recipe!
Haha! It’s a good one! LOL!
Thanks Chelsea!
Love this so much!!! Some day (far in the future) when you’re a mom, you’re going to be the best mom ever. Zucchini chicken nuggets?! Brilliance.
Hehe! The future is coming way to fast! I am going to 20 soon. Yikes!! Bye, bye teens! LOL
Thanks so much, Jackie!! Oh and you seriously have me convinced that most things are better with a little beer baked into them. That chocolate cake is KILLER!
Oh my goodness! These chicken nuggets look sooo good. I want to beg my mom to make these for me. Yes, you read that right. beg my mom. xD
I love the combination of zucchini and parmesan anywhere, on anything.
pinned. 🙂
Haha! Thanks so much, Abbie! You are the best!
These look so good and I know I can get my kids to eat em! They love zucchini and chicken. Perfect. Unfortunately my zucchini is done for the season but I’ll have to stop by a local stand because I can’t bear to wait til next year to make these! Thanks for sharing.
Lucky you to have kids who eat green stuff! That is awesome!
Hope you guys love these! Thanks Melanie!
Oh my gosh I want these. They are perfect with the added zucchini!
Thanks Meagan!!
I am so glad I check this blog every morning !! This will be on the menu for next week, can’t pass up anything that includes sriracha! Can I sub panko bread crumbs for the corn flakes? Love the fact that these are baked and not fried too!
Awe, thanks so much!! I am so happy to have you read every morning. Thank you!!
Yes, you can sub panko. That should work great! Hope you love these!
I have the same problem with apricots – my aunt brought a huge bowl of them and I’ve already made jam, chutney, a cake, a tarte and pancakes – still something left!
Btw, I’d totally make those chicken nuggests, fortunately there is no one in my family who hates zucchini. It looks just delicious 🙂
I will trade you some apricots for zucchini! Deal? Lol
Thanks so much Jana!!
Oh wow – what a brilliant idea to mix ketchup, sriracha and basil for a dipping sauce! And love how you sneaked in the zucchini into these nuggets!
Lovely photos!
Thanks so much! The ketchup is really awesome! I love a good kick!
Love the sound of the crust. And that ketchup – drooling! I’m a fool for sriracha.
Love the sound of the crust. And that ketchup – drooling!
Thanks so much, Cassie! The ketchup is pretty awesome! I love spicy!
You had me at spicy sriracha basil ketchup. I usually just douse breaded chicken with lemon juice (it’s good, I promise). But oh man, that sounds good! I think these are the classiest chicken nuggets I’ve ever seen.
Love how you tricked your brothers into thinking the green stuff was cilantro! I find it hilarious that Chipotle has been able to convince them that it is acceptable enough to eat 🙂
Lol! I know, right! They do love chipotle!!
Thanks so much, Laura!
Oh and the spicy ketchup is so good! I love a good kick!
These look so good! Great way to sneak some extra veggies into kid food!
Thanks Christina! Kids love them!
YES!!!! These look like a perfect way to finally use up the gazillion zucchinis I have in my fridge! I can’t wait to try! It is like a zucchini pancake married a chicken nugget! thanks:)
Love that! A zucchini pancake marries a chicken nugget. Awesome!!
Thanks Gina!