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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.
The Parmesan is sprinkled on after the nuggets are cooked.
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.
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 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. Bake at 375°F for about 35 minutes.
How to Make Chicken Parmesan Nuggets
Chicken Parmesan Nuggets Recipe
Ingredients
- 2 cups tallow (or coconut oil, for frying)
- 3 chicken breasts
- 2 eggs
- 1 tsp water
- 1 cup almond flour
- 2 TBSP coconut flour
- 1 tsp garlic powder
- 1 tsp Italian Seasoning
- ½ tsp salt
- ½ tsp pepper
- 2 TBSP Parmesan cheese (grated)
- 1 cup marinara sauce (for dipping)
Instructions
- Heat tallow or coconut oil in a large skillet over medium high heat.
- Cut the chicken into strips or nuggets.
- In a medium bowl, beat the eggs with 1 teaspoon of water.
- In another bowl, combine the almond and coconut flours, garlic powder, Italian seasoning, salt, and pepper and mix well.
- Once the oil is hot, coat the chicken pieces first in the egg mixture and then dredge in the seasoned flour mixture.
- Drop them carefully into the hot oil and 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 the chicken pieces are cooked, sprinkle with the Parmesan and additional salt and pepper and serve with marinara sauce for dipping.
Notes
Nutrition
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Hi Katie. Thanks for all the recipes! I am going to try this one this week! I was wondering (and this may not be be the best place to ask this question but I don’t know how to otherwise contact you LOL!)…do you approve of all the products that pop up as ads on your site or are they random? I saw a probiotic and an essential oil company and realized I wasn’t sure. I’m typically a skeptic and like to do my research but usually if the wellness mama approves of a product then I approve of it! 😉
I don’t have any control over the ads but do personally buy and use anything I link to on site in text.
Have you ever tried preparing the Chicken Parmesan Nuggets Recipe through the breading stage and then leaving them in the fridge until you are ready to fry/bake them later that day? Do you think that would work, or would they become a soggy mess? I’m just trying to think of time savers before dinner time. Thanks!
Weight on the chicken? 3 breasts is pretty vague. Whole breast, half a breast?
TY
No Parmesan in the recipe?
Sprinkle it on at the end…
You don’t have the parmesan mentioned in the recipe.
Any thoughts on how these would be to freeze? I’m due with my second child and wanted to batch cook for my two year old.?
I haven’t tried…
Where’s the parmesan cheese?
is it sprinkled after the nuggets are fried?
Yes it is…
I am going to try this recipe tonight! What’s the temperature and baking time for the oven baked version?
375 for about 35 minutes or until not pink in the middle
When you need the egg replacement to be sticky for breading, I use honey and a little warm water mixed together. It gives the chicken a nice flavour and works very well.
Was the Parmesan left out of the recipe?
This looks delicious! I know my kids would love it. Thanks for sharing tips on modifications too.