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Healthy Homemade Chicken Nuggets

Made with flax and hemp seeds! Crunchy, nutritious, tender chicken that kids love.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 1 1/2 to 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces or chicken tenders
  • 1 tbsp cornstarch
  • 1 egg, lightly beaten or liquid egg replacement
  • 1 1/2 cups Panko breadcrumbs or gluten-free breadcrumbs
  • 1/4 cup ground flax seed (flax meal)
  • 1/4 cup hemp seeds
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2 Tbsp olive oil


  • Preheat oven to 425 degrees. Place a cooling rack/baking rack on top of a sheet pan and set aside.
  • Place chicken pieces in a large bowl. Sprinkle the cornstarch over the top and mix to coat the chicken. Pour beaten egg over the chicken and stir to coat.
  • In a large bowl or in a large zip-top plasic bag, add breadcrumbs, flax, hemp seeds, salt, garlic powder, and paprika and mix to combine. Drizzle the oil over the breadcrumb mixture. Mix and rub the oil into the breadcrumbs to distribute the oil as evenly as you can through the mixture.
  • Using tongs, transfer 5 to 6 pieces of chicken to the breadcrumb mixture. Toss the pieces around to coat them on all sides. You can press the breadcrumbs in if you'd like to get them to adhere even better. One by one, grab the coated pieces with tongs (or your fingers) and give them a little shake to knock off any excess crumbs and place the chicken on the baking rack. Continue process with the remaining chicken pieces.
  • Bake until breadcrumbs are golden brown and chicken is cooked through, about 15 minutes.
    If making chicken nuggets ahead, reheat them in a 400 degree oven/toaster oven until warm, 5 to 10 minutes. You can also microwave them to reheat, but they will not be as crispy.
Keyword chicken nuggets, heathy toddler food