Make Gluten‐Free Chicken Nuggets

You may want to make gluten-free chicken nuggets out of necessity, or simply because of personal preference. Gluten-free chicken nuggets can be just as tasty or even tastier than any other type of chicken nuggets. These chicken nuggets are simple to prepare and take 20-30 minutes to complete. You can choose to make fried, baked, or paleo gluten-free chicken nuggets.

Ingredients

Fried Gluten Free Chicken Nuggets

  • 2 cups (473 g) of corn square cereal
  • 2 eggs
  • 4 skinless, boneless chicken breasts
  • 1/4 cup (59.1 mL) of canola or sunflower oil

Makes 4 servings

Baked Gluten Free Chicken Nuggets

  • 3 cups (709 g) of Corn Chex cereal (or similar cereal)
  • 1/2 cup (118.3 g) of grated parmesan cheese
  • 1/2 teaspoon (2.5 g) of salt
  • 1/2 teaspoon (2.5 g) of seasoned salt
  • 1/4 teaspoon (1.3 g) of paprika
  • 1/8 teaspoon (0.6 g) of garlic powder
  • 3 tablespoons (44.4 mL) of melted butter or margarine
  • 1 tablespoon (14.8 mL) of milk
  • 1 pound (453.6 g) of boneless chicken breasts

Makes 25 servings

Paleo Chicken Nuggets

  • 1 pound (453.6 g) of chicken breast
  • 3 tablespoons (45 g) of arrowroot flour
  • 2 ¾ teaspoons (13.75 g) of paprika
  • 3/4 teaspoon (3.75 g) of unrefined sea salt
  • 1/2 teaspoon (2.5 g) of onion powder
  • Coconut oil

Makes 6 servings

Steps

Frying Gluten Free Chicken Nuggets

  1. Put the cereal in a food processor. Put the bite-sized, corn square cereal (like Corn Chex cereal) into a food processor or blender. Blend the cereal until it has the consistency of bread crumbs. Pour the cereal crumbs into a bowl.[1]
  2. Beat eggs and pour the rice flour. Use a whisk to beat the two eggs in a separate bowl than the bread crumbs. Beat the eggs until smooth. In another separate bowl, pour in the rice flour.[1]
  3. Cover the chicken in the flour, eggs, and cereal crumbs. The chicken should be cut into bite-size pieces. First, cover the pieces in the rice flour. Then, dip the chicken in the eggs. Last, thoroughly coat the chicken in the cereal crumbs.[1]
    • Put each piece of coated chicken onto a large plate until you are ready to cook them. Do not stack the pieces on top of each other.
  4. Pour canola oil into a skillet. You can use canola or sunflower oil. You should only pour enough oil into the large skillet to cover the bottom of it. Turn the heat to medium-high. Begin to add the nuggets to the skillet.[1]
  5. Cook the nuggets for a total of 5 or 6 minutes. Cook each side of the chicken for 2 or 3 minutes. The juice running from the chicken should be clear, and the inside should no longer be pink when the nuggets are finished. Serve warm with the dipping sauce of your choice.[1]

Baking Gluten Free Chicken Nuggets

  1. Crush the Chex cereal. First preheat the oven to 400°F (204.4°C), and line a cookie sheet with aluminum foil. You can use Corn Chex cereal, or any type of cereal that is similar. Put the cereal into a plastic bag or between between two sheets of waxed paper. Crush the cereal with a rolling pin.[2]
  2. Mix together all of the batter ingredients except butter and milk. Pour the crush cereal, cheese, salt, seasoned salt, paprika, and garlic powder into a medium bowl. Stir together the ingredients. Leave out the bowl because you will soon coat the chicken in this mixture.[2]
  3. Put the butter and milk into another bowl. Pour the butter and milk into a small bowl. Stir this mixture together. This bowl should not be combined with the cereal mixture.[2]
  4. Coat the chicken in the mixture. The chicken should be cut into 1-inch (2.5 cm) pieces. Dip the chicken into the butter and milk mixture. Then, evenly coat the chicken in the cereal mixture.[2]
  5. Bake for 17 minutes in total. Placed the coated chicken on the baking sheet. Bake the chicken nuggets for 9 minutes. Turn the nuggets over after 9 minutes and cook for 8 more minutes. Cook until the coating has turned golden brown, and the center of the chicken is no longer pink. Allow the nuggets to cool for a few minutes and then serve warm.[2]

Making Paleo Gluten Free Nuggets

  1. Put the coating ingredients into a bowl. Put arrowroot flour, paprika, salt, and onion powder into a small bowl. Stir the ingredients together until you have an even mixture.[3]
  2. Coat the chicken in the mixture. The chicken should be cut into one-inch slices. Coat each piece of chicken individually in the mixture. Make sure each piece has been coated fully and evenly.[3]
  3. Add the chicken to the heated frying pan. Pour the coconut oil in the large frying pan until it is 1/8-inch (0.3 cm) deep. Turn the stove to medium heat. Add the chicken to the frying pan.[3]
  4. Fry the chicken nuggets until golden brown. Fry the nuggets until the coating turns golden brown. Use a knife to slice down the middle of the chicken to make sure the chicken has been cooked all the way through. Allow the nuggets to cool for a few minutes and then serve warm.[3]

Tips

  • These chicken nuggets will be good for 1 or 2 days after being cooked when stored in an airtight container in the refrigerator.
  • Serve with a side of vegetables or vegetable fries.
  • Serve with a dipping sauce, like ketchup or ranch dressing.[4]

Warnings

  • Make sure all of the ingredients are fresh before incorporating them into the recipe.

Things You’ll Need

  • Cookie sheet
  • Foil
  • Plastic bag or waxes paper
  • Rolling pin
  • Medium and small bowl
  • Food processor or blender

Sources and Citations

  1. ↑ 1.0 1.1 1.2 1.3 1.4 http://allrecipes.com/recipe/235724/gluten-free-chicken-nuggets/
  2. ↑ 2.0 2.1 2.2 2.3 2.4 https://www.bettycrocker.com/recipes/gluten-free-favorite-chicken-nuggets/ddaea4d6-b3f2-414d-8daa-1d6f410ebe31
  3. ↑ 3.0 3.1 3.2 3.3 https://www.mommypotamus.com/homemade-chicken-nuggets-gluten-free-paleo/
  4. ↑ https://www.mommypotamus.com/homemade-chicken-nuggets-gluten-free-paleo/
Retrieved from "https://kipkis.com/index.php?title=Make_Gluten‐Free_Chicken_Nuggets&oldid=327035"