Name: Low Sodium Chicken Nuggets Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breast; ¼ cup gluten-free all-purpose flour; ½ tsp paprika; 1 tsp dried rosemary or thyme, divided; ½ tsp garlic powder; ½ tsp black pepper; 1 large egg; 1 large egg white; ¼ cup skim milk; 1 cup crushed gluten-free cornflakes

These oven-baked chicken nuggets come out perfectly crispy on the outside and juicy on the inside, all without added salt. They use naturally low sodium ingredients, making them ideal for a salt-free diet, kidney-friendly eating, or anyone following a DASH-friendly lifestyle. Garlic, rosemary, and paprika add big flavor, while crushed cornflakes bring satisfying crunch.

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Table of Contents

Ingredients Needed

1 lb boneless, skinless chicken breast: trimmed and cut into nuggets
¼ cup gluten-free all-purpose flour: helps coating stick
½ tsp paprika: adds warm flavor
1 tsp dried rosemary or thyme, divided: aromatic and salt-free
½ tsp garlic powder: adds a savory touch
½ tsp black pepper: optional, for mild spice
1 large egg: binding agent
1 large egg white: makes coating crisp without fat
¼ cup skim milk: helps coat evenly
1 cup crushed gluten-free cornflakes: crispy, salt-free crust

How to Make Low Sodium Chicken Nuggets

Preheat Oven:
Set your oven to 400°F. Line a baking sheet with parchment paper.

Prepare Chicken:
Cut chicken breasts into 1½-inch nugget-sized pieces.

Make Flour Mixture:
In a shallow bowl, mix the flour, paprika, half the rosemary (or thyme), garlic powder, and black pepper.

Prepare Egg Mixture:
In another bowl, whisk together the egg, egg white, and skim milk.

Prepare Cornflake Coating:
In a third bowl, combine crushed cornflakes and the remaining rosemary or thyme.

Coat the Chicken:
Dip each chicken piece into the flour mixture, shaking off excess. Then dip into the egg mixture. Finally, press into the cornflake coating to stick well.

Bake Nuggets:
Place coated nuggets in a single layer on the baking sheet. Lightly spray the tops with nonstick cooking spray. Bake for 18–20 minutes, flipping halfway through, until crispy and golden with an internal temperature of 165°F

Serve and Enjoy:
Serve hot with low sodium dipping sauce like salt-free ketchup or plain Greek yogurt dip.

Recipe Tips

Use unsweetened cornflakes with no added salt
Press the coating firmly so it stays on during baking
Add fresh herbs for extra heart-healthy flavor
Use a thermometer to ensure chicken reaches 165°F safely
Serve with low sodium sides like roasted veggies or quinoa

How to Store & Reheat

Room Temperature: Keep out no more than 2 hours
Fridge: Store in airtight container for up to 4 days
Freezer: Freeze cooked nuggets up to 2 months. Reheat in oven at 375°F until hot and crispy

Nutrition Facts (Per Serving)

Calories: 221
Sodium: ~90 mg
Protein: 24 g
Fat: 6 g
Carbs: 18 g
Fibre: 1 g
Sugar: 2 g

FAQs

Are these nuggets really low sodium?
Yes. There’s no added salt, and ingredients like cornflakes and seasonings are carefully chosen to be salt-free.

What makes these nuggets crispy without frying?
Crushed cornflakes and baking at high heat make the coating golden and crispy—no frying needed.

Can I use plant-based milk instead of skim milk?
Yes. Use an unsweetened, low sodium plant milk like almond or oat.

Can I freeze these nuggets after baking?
Yes. Let them cool completely, then freeze. Reheat in the oven until crisp.

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