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Chicken and Zucchini Nuggets

Crispy baked chicken nuggets with grated zucchini and a spicy basil ketchup for dipping.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless chicken tenderloins cut into nugget-sized pieces
  • 1 cup buttermilk
  • 1/2 cup zucchini finely grated and squeezed dry
  • 2 cups cornflakes finely crushed
  • 1/4 cup cornmeal
  • 1/4 cup ground almonds
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup ketchup for Spicy Basil Ketchup
  • 2 tablespoons sweet chili sauce for Spicy Basil Ketchup
  • 1/4 cup fresh basil finely chopped, for Spicy Basil Ketchup

Instructions

  • Make the Spicy Basil Ketchup by stirring together the ketchup and sweet chili sauce in a small bowl, then fold in the chopped basil; set aside.
  • Preheat the oven to 200°C (400°F). Line a baking sheet with aluminum foil and brush or lightly oil the foil.
  • Place the chicken pieces in a large bowl and pour the buttermilk over them, tossing to coat; set aside to marinate briefly while you prepare the coating.
  • Grate the zucchini and squeeze out excess moisture using paper towels until mostly dry.
  • In a large bowl combine the crushed cornflakes, cornmeal, ground almonds, grated zucchini, smoked paprika, cayenne pepper, kosher salt, and black pepper, mixing until evenly distributed.
  • Remove each chicken piece from the buttermilk, letting excess drip off, then press it into the crumb mixture so the coating adheres on all sides; place coated nuggets on the prepared baking sheet.
  • Brush each nugget lightly with olive oil (or spray with cooking spray). Bake 10 minutes, carefully flip each nugget, brush or spray the other side, then bake another 10 minutes until golden and cooked through.
  • Remove from the oven and serve warm with the Spicy Basil Ketchup.

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Aluminum Foil
  • Grater
  • Paper Towels
  • Measuring Cups and Spoons
  • Spatula or tongs
  • Oven

Notes

  • Press crumbs firmly so they adhere to the chicken.
  • Squeeze zucchini well to avoid soggy coating.
  • Use a meat thermometer to ensure chicken reaches 165°F if unsure.
  • Crush cornflakes in a zip-top bag with a rolling pin for a fine crumb.