With a little bit of tweaking and seasoning, this processed meat can turn into a proper meal that even Mom and Dad will find delicious.

Here are three easy recipes to put a whole new twist to your kid’s chicken nuggets:

Texas Chicken Nachos

This overly cheesy grub is the perfect companion for movie nights


  • 1½ lbs. chicken nuggets
  • 1½ cups cheddar cheese
  • 1½ teaspoon kosher salt
  • 1½ teaspoon smoked paprika
  • ¾ teaspoon chili powder
  • ¾ teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 1 large jalapeno
  • 3 tablespoons green onions
  • 6 slices of bacon, cooked and crumbled


  1. Preparation: Heat oven to 350 degrees
  2. Combine and mix together salt, paprika, chili powder, cumin and cayenne pepper in a bowl. Sprinkle and rub spice mixture over chicken pieces. Drizzle on vegetable oil on top of seasoned chicken and rub pieces together to evenly distribute oil. Place chicken on bake sheet, taking care not to stack any on top of one another and leaving at least ½ inch between each piece.
  3. Bake at 350 degrees F for 3-4 minutes. Remove bake sheet from oven and flip chicken pieces to the other side and bake for another 3-4 minutes.
  4. Transfer chicken to a cast iron pan, (or continue on the bakesheet), sprinkle with cheese and jalapeno. Return to the oven and increase heat to 425 degrees F. Bake until cheese is melted, about 3-4 minutes. Remove from oven and sprinkle green onions and crumbled bacon on top. Serve immediately.

*Optional: Serve with Ranch dressing or blue cheese dressing for dipping.


Skinny Zucchini Parmesan Chicken Nuggets with Spicy Sriracha Basil Ketchup

Elevate this finger food into something slightly “healthier” with bits of zucchini.


  • 1 pound chicken nuggets
  • 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


  • 1/2 cup ketchup
  • 2 tablespoons Sriracha hot chili sauce
  • 1/4 cup fresh basil finely chopped


  1. 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.
  2. Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Souce: https://www.halfbakedharvest.com/zucchini-parmesan-crusted-chicken-nuggets/

Asian Style Chicken Nuggets with Lemon Glaze

 Who knew chicken nuggets could be this fancy?


  • 1/4 cup rice vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 green onions, sliced
  • Chicken Nuggets
  • 1/2 cup vegetable oil
  • Zest of 1 lemon


  • 1/4 cup rice vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch


  1. In a large bowl, whisk together rice vinegar, soy sauce, mirin, sesame oil, garlic, ginger and green onions.
  2. In a gallon size Ziploc bag or large bowl, combine rice vinegar mixture and chicken; marinate at least 1 hour, turning the bag occasionally. Drain chicken from the marinade, discarding the marinade.
  3. Heat vegetable oil in a large skillet over medium high heat.
  4. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. To make the glaze, combine rice vinegar, lemon juice, sugar, cornstarch and 2 tablespoons water over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
  6. Serve chicken immediately, tossed or drizzled with the lemon glaze, garnished with lemon zest, if desired.