I’m not typically a fan of special “kid-foods” that cater to picky eaters or that are mostly processed and devoid of vitamins. At the same time, kid-size food can be fun every once in a while, especially if the kids help prepare it.
Chicken Parmesan is a classic recipe and an adult favorite. This recipe combines all the big flavors of Chicken Parmesan with the fun size of chicken nuggets for a more sophisticated kid favorite. I like to serve this with homemade pasta sauce instead of ketchup as a dip. This reduces sugar consumption and is a fun variation on a kid favorite recipe.
Chicken Parmesan Nuggets Recipe
The actual credit for this recipe goes to my oldest son who saw me prepping to make my regular chicken parmesan and suggested smaller pieces since most of the kids don’t eat a whole piece anyway.
With his help, this grain-free, dairy-optional recipe was born.
Allergy notes: If your family is nut free or egg-free, you’ll need a couple modifications to make this recipe work for you. You can use any flour in place of the almond/coconut mixture. Substituting for the eggs is a little more complicated though. The best option I’ve found is to dunk in melted butter or coconut oil in place of the eggs. This doesn’t stick as well as an egg-mixture but it works for those who can’t tolerate eggs.
How to Make Chicken Parmesan Nuggets
Chicken Parmesan Nuggets (Kid Favorite- Fast Meal)
Yield 4 +
An Italian take on chicken nuggets and a kid favorite. Chicken nuggets made like traditional Chicken Parmesan with a marinara dipping sauce.
- 3 medium chicken breasts (free range)
- 2 eggs
- 1 cup almond flour
- 2 Tablespoons coconut flour (optional- helps with texture)
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups tallow or coconut oil for cooking
- 2 Tablespoons of parmesan cheese
- Cut the chicken in to strips or nugget size.
- Beat eggs with 1 teaspoon of water in a medium bowl.
- Add chicken strips and toss well.
- In another bowl, mix almond flour, garlic powder, salt and pepper.
- Heat tallow or coconut oil in a large skillet over medium high heat.
- Once oil is hot, coat chicken in egg mixture and then dredge in almond flour mixture and place in pan. Cook 3-4 minutes per side or until golden brown and cooked through. Remove from pan and keep in oven to keep warm while additional batches are cooking.
- Once all are cooked through, sprinkle with additional salt and pepper and serve with (optional) marinara sauce.
- Spring parmesan cheese on top before serving.
Don’t like to fry foods?
If you don’t like to fry foods (or just don’t want the mess), you can modify the recipe by preparing using steps 1-4, dredging the mixture as you would to fry, and just placing on a well-oiled baking sheet and drizzling with olive oil before baking.
Have your kids ever helped you create a recipe?