Healthy Baked Chicken Nuggets
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Published Jan 10, 2020, Updated Sep 12, 2023
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These healthy baked chicken nuggets are coated in a crispy almond flour breading and baked instead of fried. And you only need 8 ingredients!
I have been a chicken nugget fan for as long as I can remember. I used to think they were the healthy option at fast food restaurants. While they probably are healthier than some options on the menu, they still weren’t that healthy! You went wild for my baked chicken tenders so I decided to create a healthy chicken nugget recipe that rivals Chick-Fil-A nuggets… I actually think mine are better, but you can be the judge.
How to Make the Perfect Baked Chicken Nuggets
I have a secret tip for you. Are you ready? Marinate the chicken breasts in pickle juice. Sounds so weird, right? But many believe that’s exactly what Chick-Fil-A does to really flavor their chicken and it makes sense!
So to make these nuggets, you’ll start by marinating them in pickle juice for 8-12 hours, or overnight. After marinating, discard the pickle juice and make your breading.
In a shallow bowl, mix the almond flour and spices. Crack and whisk the egg in a different shallow bowl. One at a time, take the chicken pieces and dredge them in the egg. Wipe excess egg off and then dip in the almond flour mixture – making sure the entire piece is coated.
Place nuggets on a baking sheet lined with parchment paper or a wire rack that fits on a baking sheet. Using a wire rack will result in crispier nuggets! Cook until golden brown and completely cooked through.
Are Chicken Nuggets Healthy?
Most of the time I wouldn’t consider chicken nuggets to be a healthy food option, but these are! They are made with minimal ingredients and baked instead of fried! Here’s what you need for these healthy chicken nuggets:
- chicken breasts
- dill pickle juice
- beaten egg
- almond flour
- spices – garlic powder, paprika, salt and pepper
Compared to McDonald’s chicken nuggets (which involve lots of oil, white flour and natural flavors), I’ll take my version any day.
What to Serve With Chicken Nuggets
First things first: SAUCE! You can’t have chicken nuggets without dipping sauce, right?! I love honey mustard sauce, vegan ranch, healthy BBQ sauce or my new fave: healthy Chick-Fil-A sauce.
Fries are an obvious choice to pair with nuggets! My sweet potato fries are fan favorites, but if you’re feeling creative, I highly recommend my turnip fries or jicama fries.
If you’re dealing with a picky eater, this is the perfect example of how healthy eating doesn’t have to be boring. Chicken nuggets and vegetable fries for dinner? Kids love this meal! You can also pair nuggets with protein-packed healthy mac and cheese or vegan mac and cheese.
Of course, if you want to go the extra healthy route you could pair the nuggets with a green veggie side like roasted brussels sprouts or green beans or serve the nuggets over a salad.
More Healthy Chicken Recipes to Try
- Cilantro Lime Chicken Burgers
- Slow Cookie Teriyaki Chicken
- Easy Grilled Chicken Breast
- Maple Turmeric Chicken
- Lemon Garlic Chicken Sheet Pan Meal
- Apple Cider Vinegar Chicken
- Air Fryer Chicken Tenders
- Air Fryer Chicken Breast
- Baked Caprese Chicken
Baked Chicken Nuggets
Ingredients
- 1.5 lb organic boneless skinless chicken breast, cut into chunks/nuggets
- ½ cup dill pickle juice
- 1 egg
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Marinate chicken 8-12 hours in pickle juice.
- Preheat oven to 425°F.
- Place almond flour, paprika, garlic, sea salt and black pepper in a small bowl. Stir to combine.
- Crack egg into another shallow bowl and whisk.
- One by one, dredge each chicken nugget in the egg bowl, wiping off any excess and then dip each into the almond flour mixture. Roll until each nugget is covered completely. Place the coated nuggets on a baking pan lined with parchment paper or a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture. Bake for 20-30 minutes, flipping the nuggets once at the 10 minute mark. When done the chicken nuggets should be golden brown, crisp and completely cooked through. Remove nuggets from the oven and allow to cool slightly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made a double batch and followed this recipe exactly and my results were only so-so.
Pros: still edible with ketchup or bbq sauce, lasted us 3.5 meals (2 people)
Cons: chicken was dry, especially after storing in fridge. Pickle flavor was way too strong. Coating does not stick to the chicken very well so it becomes basically just baked chicken nuggets with little breading.
Overall I was not a fan and will look for other ways to make healthy chicken meals.
So sorry this recipe didn’t turn out for you, Nicole! Did you change anything about the recipe for the coating? And how long did you cook the nuggets? I’m wondering if they were baked too long which caused them to be dry.
I wondered about how well the egg wash would stick after reading the instructions so I read the comments and when I saw yours decided to dust my nuggets in some almond flour before the egg wash, then coating them with the almond flour and seasonings. They turned out so good! 😋
My nephew was recently put on a highly restrictive diet to help with a variety of issues. To a 9 year old, that was crushing. I knew to lift his spirits, I’d have to make a meal that tastes like something he loves! These chicken nuggets are now famous in my family. Made them once and I am never allowed to make ANY other kind! This is not my first recipe from EBF but my first review. Any recipe I’ve ever tried from Brittany has gotten rave reviews from my picky husband! Thanks Brittany for providing the world with your delicious and healthy recipes!
Woo!! This makes me so happy to hear! So glad this recipe was a hit, Courtney. Thanks for coming back to leave a review 🙂
Could these be made with a gluten-free flour that’s not almond meal for those who have a nut allergy?
I haven’t tried a sub for the flour in this recipe. Maybe oat flour or GF all-purpose flour would work? Let me know if you try it and how these nuggets turn out.
Hello, is there any way I can make this without the pickle juice? I am allergic to pickles. I know it is just the marinade, but can I use it without it?
Totally! No need to use the pickle juice if you are allergic. The recipe will still turn out well!
Very tasty and I’ll be baking these again. It fits into my new gluten free/sugar free diet change. It’s a whole lot easier when the recipe turns out tasty and doesn’t leave the rest of the family unsatisfied.
So happy to hear you enjoyed this baked chicken nuggets, Vicky. Thanks so much for trying them out and coming back to leave a review. I really appreciate it!
I don’t get the high ratings… these did not work out at all how they’re pictured. Followed the recipe exactly and the breading all came off and did not crisp up well. at all.
I’m so sorry this recipe didn’t turn out for you, Erica. Thank you for letting me know. Just to confirm, did you marinate the chicken in the pickle juice for 8-12 hours?
I would love to try this recipe, but do I buy dill pickles and use the juice from the pickle jar? Or can you just buy dill pickle juice by itself. If so, where would I buy pickle juice. I’ve never used pickle juice in a recipe before so this is new to me.
Hey Denise – I always use the juice from dill pickles! Let me know how this recipe turns out for you if you end up trying it.
Super yummy. This is going to be a silly question, but do you have any ideas on how to make these into dino nuggets? Traditional nuggets are made with ground chicken that can be pressed into shape, do you think I could do that here without having it fall apart or adding extra binding ingredients? Sometimes, y’know, the only way to get through college is with emotional support dino nuggets
Hey! I am not really sure as I haven’t ever tried making these into dino nuggets. Here’s a recipe of homemade dino nuggets that you could possibly try!
This tastes just as good as seasoned fried shnitzel. So so happy I found this recipe! Will definitely make again, family loved it and I’m pleasantly surprised!
Yay! So glad you loved this recipe, Sally. Thanks for making it and for coming back to leave a review! I so appreciate it!
Made these tonight and they were good! I love the ingredients. I missed the part about marinating for 8-12 hours so mine only did for about an hour but I bet the flavor will be even better next time when I marinate for the full time suggested. Thank you for a yummy dinner!
So glad you loved these nuggets, Jessica. Thanks for making this recipe and for coming back to leave a review. I so appreciate it!
Do you use any oil or cooking spray on these before baking?
Hi Samantha – No, you don’t need to spray anything on these before cooking. Just place them on a lined baking sheet or wire rack (that will make them crispier). Enjoy!