Best Gluten Free Chicken Nuggets Recipes

GLUTEN-FREE CHICKEN NUGGETS

Steps:

• Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
• Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
• Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
• Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
• Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees.
• Line a cookie sheet with parchment or spray with non-stick coating.
• If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
• If you are using fish cut to same size.
• Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
• Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
• Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
• Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
• They reheat nicely in a toaster oven.
• We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

GLUTEN-FREE FAVORITE CHICKEN NUGGETS

Steps:

• Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
• In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
• Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

GLUTEN FREE CHICKEN NUGGETS (EASY)

Steps:

• Pre-heat oven to 400 degrees.
• Cut chicken breasts into "nuggets"
• Rinse and dry nuggets.
• Put in bowl and coat with mayo.
• Put potato flakes in different bowl and coat nuggets.
• Place nuggets on baking sheet and put into oven for about 20 minutes or until done, flipping once to brown evenly.
• Enjoy!

VEGAN FRIED CHICKEN/VEGAN CHICKEN NUGGETS (GLUTEN-FREE)

Steps:

• Put hot water in a bowl and stir in bouillon. Soak TVP in this liquid for 10 minutes. It will expand.
• Stir in just enough instant mashed potatoes to make a doughy mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste.
• Dip patties in crushed baked potato chips, covering completely. Fry in oil until crispy, turning occasionally.

GLUTEN FREE MOCK MCDONALD'S CHICKEN NUGGETS RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 450 degrees F. Mix egg with ground chicken. 2. Form chicken into balls. Roll balls in crushed potato chips to coat. 3. Place potato chip coated chicken balls onto a baking sheet and "flatten" or "shape" into nuggets. 4. Bake nuggets in preheated oven for 20 minutes. You can flip the nuggets half way through baking if you like. Variations: Use larger amounts of chicken to make chicken burgers. Nuggets can be frozen and reheated as needed. They reheat well in the microwave or oven, but for a more authentic "McDonald's" taste, deep fry the frozen nuggets for about 5 minutes.

GLUTEN-FREE ALMOND FLOUR CHICKEN NUGGETS

Steps:

• Preheat the oven to 375 degrees F. Place an oven-safe wire rack on top of a baking sheet and set aside.
• In a large mixing bowl, combine the chicken, 1 teaspoon each salt and pepper, and the additional spices. Mix until fully combined, and set aside.
• In a separate bowl, whisk together the almond flour and remaining salt and pepper. Set this bowl aside as well.
• In a third bowl, whisk together the cornstarch and cold water to form a slurry.
• With wet hands, take about 2 tablespoons of chicken and shape it into a small disk. Coat first in almond flour, then dip in the cornstarch slurry, then coat again in almond flour and transfer to the wire rack (which is on top of your baking sheet).
• Repeat this process until no chicken remains.
• Heat the 2 tablespoons olive oil in a non-stick skillet. When hot, add half the chicken nuggets to the pan. Cook for about 1 minute, until the bottoms begin to brown. Flip and cook for another minute to brown the other side. Transfer the nuggets back to the wire rack.
• Repeat this cooking process until all the nuggets are browned.
• Place the entire baking sheet (with the wire rack on top) on the oven's center rack and bake for 10 minutes.
• Remove the nuggets from the oven, flip them over on the rack, and let them cool.
• Serve with your favorite dipping sauce. Enjoy!

GLUTEN-FREE CRUNCHY CHICKEN NUGGETS

Steps:

• Heat oven to 400° F. Spray with cooking spray or lightly grease 13 x 9-inch pan.
• Finely crush cereal. Stir together cereal, salt and pepper; set aside. In medium bowl, stir together milk, honey and mustard until blended. Dip chicken into milk mixture; coat with cereal mixture. Place chicken in pan; drizzle with melted butter.
• Bake 20 to 25 minutes or until crust is golden and chicken is no longer pink in center.