Sometimes, you just need that satisfying crunch of a chicken nugget without the heaviness that usually comes with it. These low calorie chicken nuggets step in as a guilt-free alternative that still delivers on taste and texture. Baked, not fried, they bring a golden crispiness that’s surprisingly addictive.
I remember the first time I made these, the kitchen filled with the cozy aroma of garlic and paprika. I got a bit distracted halfway through—started scrolling on my phone—and almost let them bake a minute too long. But that extra crisp was kind of perfect, adding a little unexpected crunch. Biting into one, I noticed it was juicy on the inside, with just the right amount of cheesy, herby coating. It hit the spot on a random weeknight when I wasn’t looking for anything fancy, just a quick, comforting meal. Plus, the clean-up was a breeze, which made the whole experience even better.
- They’re baked, which means less oil and fewer calories, but still plenty of crunch.
- The Greek yogurt marinade keeps the chicken tender and adds subtle tang.
- Parmesan in the coating gives a savory kick that’s easy to overlook but makes a big difference.
- It’s simple—and that’s kind of the point. No complicated steps, just straightforward comfort food.
- They’re a bit lighter than your usual nuggets, so they won’t fill you up too fast if you want to pair them with a salad or veggies.
If you’re worried about these sticking to your pan or losing their crisp, don’t be. A quick spray of cooking oil before baking helps with that perfect finish. And if you’re serving these up for a casual gathering or a kid-friendly dinner, they tend to disappear quickly—so maybe double the batch if you’re not sure how many people will show up hungry.
PrintLow Calorie Chicken Nuggets
A healthier take on classic chicken nuggets, these low calorie chicken nuggets are baked instead of fried, making them crispy and delicious without the extra fat. Perfect for a guilt-free snack or meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup plain nonfat Greek yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
Cooking spray
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the Greek yogurt, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
Add the chicken pieces to the yogurt mixture and toss until each piece is fully coated. Let marinate for 10 minutes.
In another bowl, mix the whole wheat breadcrumbs and grated Parmesan cheese.
Remove each chicken piece from the yogurt mixture, letting excess drip off, then coat thoroughly in the breadcrumb mixture. Place the coated chicken pieces on the prepared baking sheet in a single layer.
Lightly spray the chicken nuggets with cooking spray to help them crisp up in the oven.
Bake for 18 to 20 minutes, turning the nuggets halfway through, until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven and let cool for a few minutes before serving.
In my kitchen, I usually bake these nuggets on a lined sheet, which keeps things simple and easy to clean. They’re fantastic on their own, but I like pairing them with a tangy dipping sauce—something like a homemade honey mustard or a spicy mayo. You could swap the whole wheat crumbs for panko if you want an even crunchier texture, though I haven’t tested that enough to say how it changes the bake time. Another fun twist might be adding a pinch of cayenne pepper to the yogurt mix for a little heat, but I keep it mild for picky eaters at home.
Got leftovers? They reheat nicely in the oven, which is great because the microwave tends to make them rubbery. Just pop them back in at a moderate temperature, and they come out almost as good as fresh.
FAQ
Can I use chicken thighs instead of breast? Sure, though thighs might be a bit juicier and take slightly longer to bake.
What if I don’t have Greek yogurt? You could try a low-fat sour cream or even buttermilk, but the texture might change a bit.
Are these kid-friendly? Definitely. The mild seasoning and crispy coating usually go over well with kids, but you can always adjust spices to taste.
Can I prepare these ahead of time? You can marinate the chicken a few hours ahead, but coating and baking fresh is best for crispiness.
Ready to bring some crunch and comfort into your day? Give these low calorie chicken nuggets a try and see how satisfying light eating can be.