Kids love chicken nuggets – and now you will love them too! These quinoa coated chicken nuggets are easy to make and full of whole food proteins – without the junk. Kids and adults love these crispy chicken nuggets.
Quinoa coated chicken nuggets are a hit in my house. They’re crunchy, golden, and tender. And easier to make than other breaded things I’ve made in the past – win!
Making your own chicken nuggets is easy, and with a quinoa coating they’re extra healthful. We wanted to make these healthy nuggets because chicken nuggets are so often one of those go-tos for picky eaters.
They’re great because protein in chicken and quinoa will keep them full. And there’s no wondering what’s in them! Feel free to make a large batch and freeze some extras for later.
Set up your nugget making station
The process here is pretty simple, but it’s important to get your station all set up before you begin. And make sure you have some cooked quinoa ready for the job, cooked however you prefer to cook it.
Begin by cutting your chicken breasts into 1-2 inch pieces, to your liking (remember that the quinoa coating does add thickness). The size doesn’t matter so much as that they’re all similar sized so they cook evenly. If you make them too big they may take longer to cook, so just be aware.
Fill one bowl with flour, salt, pepper, and garlic powder. In a second bowl, whisk the egg and water together until well scrambled. Fill a third bowl with your cooked and cooled quinoa. I recommend lightly salting and peppering the quinoa and egg mixtures if you haven’t already.
Finally, prepare a baking sheet covered in parchment paper and sprayed with cooking spray. Preheat the oven to 350* F. Grab a rag to keep near the station for cleaning up as you go.
How to make quinoa coated chicken nuggets
Now that you’re set up, it’s time to get coating! Be aware that the process is a bit messy and that you will handle lots of raw chicken. I have used tongs to do this, but I also find sometimes using a fork and my fingers just works best.
Working just one or a few nuggets at a time, dip pieces of chicken into the flour mixture until fully covered. They can sit here for a minute while you take each nugget individually through the next step.
Next, quickly dip each piece into the egg mixture. Make sure the whole nugget is covered – sometimes the flour is pesky. Then let the extra egg drip off.
Plop each piece into the quinoa and lightly press into the mixture to coat. The quinoa sticks remarkably well, and it doesn’t cause frustrating clumping in the quinoa mixture the way that using other breading so often does.
Finally, place each nugget onto the prepared baking sheet. If you want them extra crispy, spray a touch of cooking spray onto the top of each nugget.
Place into the oven and cook for 20 minutes. The nuggets should be slightly browned and cooked all the way through so there is no pink and the internal temperature is 165* F.
Serve with your favorite dips and enjoy for lunch or dinner! I even cut a few up to throw on my salad – delicious.