Gluten Free Chicken nuggets 2

Gluten Free Chicken Nuggets Homemade Recipe

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Today, we’re diving into an incredibly easy recipe for perfectly seasoned, crispy, gluten free chicken nuggets. Ready in just 30 minutes, these nuggets will have you wondering why you ever bought store-bought!

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Why Gluten-Free?

Let’s be real: “another gluten-free recipe that’s just like the ‘real thing’?” Yep, I know! When my sister was diagnosed with Celiac, we tried every frozen option out there—our freezer was packed with pricey disappointments. So I took matters into my own hands, and this recipe was born!

The Secret Ingredients (No One Tells You About)

Of course, you need quality ingredients, but a little love and patience are just as essential. Here’s the lineup that makes these gluten free chicken nuggets exceptional:

The Ultimate Breading Mix

After countless trial runs, I finally nailed it:

  • 1 cup almond flour (for protein and flavor)
  • ½ cup cornstarch (for crunch)
  • ½ cup rice flour (keeps them light)
  • 1 cup gluten-free panko breadcrumbs
  • A special spice blend (below)

The Game-Changing Spice Blend:

  • 1 tsp paprika (sweet or smoked)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne (optional but worth it!)

Choosing Your Chicken

Here’s a tip: great chicken makes great nuggets. Look for:

  • Organic, free-range chicken breasts
  • An even thickness
  • Fresh, never frozen (if possible)
  • Pat dry for perfect coating

Size Matters

Cut chicken into 1.5-inch pieces to keep them juicy and perfectly breaded.

The Marinade – A Game-Changer

Marinating is key! Buttermilk gives you tender, flavorful nuggets, and if you’re dairy-free, I’ve got options:

Buttermilk Marinade:

  • 1 cup buttermilk
  • 1 tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper

Dairy-Free Marinade:

  • 1 cup coconut milk
  • 1 tbsp lemon juice
  • Same seasonings as above

Let the chicken soak for 30–60 minutes. Longer can mess with the texture (trust me!).

The Breading Process

Here’s how to set up your breading station:

The Flour Mixture

Mix all dry ingredients with the spices.

The Egg Wash

  • 2 large eggs
  • ¼ cup milk (any type)
  • Pinch of salt Whisk together until smooth.

The Final Coating

In a separate bowl, mix:

  • 1 cup gluten-free panko
  • 2 tbsp nutritional yeast (optional but amazing)
  • 1 tsp dried parsley
  • Extra pinch of salt

Cooking Methods ( for crispy gluten free chicken nuggets )

Oven Method (My Go-To)

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Place a wire rack on top and spray nuggets with olive oil.
  4. Bake for 15–20 minutes, flipping halfway.
  5. Let rest for 5 minutes.

Air Fryer Option

  1. Preheat to 390°F.
  2. Lightly spray basket.
  3. Cook for 10–12 minutes, shaking halfway.

Pan-Frying for Extra Crunch

  1. Heat ½ inch avocado oil to 350°F.
  2. Fry nuggets for 3–4 minutes on each side.
  3. Drain on paper towels and sprinkle with salt while hot.

Dipping Sauces

Honey Mustard

  • ¼ cup mayo
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • Splash of lemon juice Mix and enjoy!

Ranch Dip

  • ½ cup Greek yogurt (or dairy-free substitute)
  • 1 tbsp dried herbs (dill, parsley, chives)
  • ½ tsp garlic powder
  • Salt and pepper to taste

Make-Ahead Tips (Meal Prep for the Win)

Freezing Instructions:

  1. Let nuggets cool.
  2. Freeze on a baking sheet until solid.
  3. Transfer to freezer bags with a date label (good for 3 months).

Reheating Tips:

  • From frozen: 375°F for 15–20 minutes.
  • From fridge: 350°F for 5–7 minutes.
  • Air fryer: 350°F for 3–4 minutes.
Gluten Free Chicken Nuggets Recipe
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Gluten Free Chicken Nuggets Recipe

Recipe by noglutenrecipe.comCuisine: AmericanDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

698

kcal
Marinade Time

30

minutes

An easy, crispy, and perfectly seasoned gluten free chicken nuggets recipe that’s great for all ages and ready in 30 minutes!

Ingredients

  • For the Marinade:

  • 1 cup buttermilk (or 1 cup coconut milk + 1 tbsp lemon juice for dairy-free)

  • 1 tsp salt

  • ½ tsp garlic powder

  • ¼ tsp black pepper

  • For the Breading:

  • 1 cup almond flour

  • ½ cup cornstarch

  • ½ cup rice flour

  • 1 cup gluten-free panko breadcrumbs

  • Spice Blend:

  • 1 tsp paprika (sweet or smoked)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp dried basil

  • ½ tsp dried oregano

  • 1 tsp salt

  • ½ tsp black pepper

  • ¼ tsp cayenne pepper (optional)

  • For the Egg Wash:

  • 2 large eggs

  • ¼ cup milk (any type)

  • Pinch of salt

  • For the Final Coating:

  • 1 cup gluten-free panko

  • 2 tbsp nutritional yeast (optional)

  • 1 tsp dried parsley

  • Extra pinch of salt

Directions

  • Prepare the Marinade: In a bowl, mix buttermilk (or coconut milk and lemon juice for dairy-free), salt, garlic powder, and black pepper. Add chicken pieces, and let marinate for 30–60 minutes.
  • Set Up Breading Station: In one shallow dish, mix almond flour, cornstarch, rice flour, and spices. In another dish, whisk eggs, milk, and salt. In the third dish, combine gluten-free panko, nutritional yeast, parsley, and salt.
  • Bread the Nuggets: Take each marinated chicken piece, coat in flour mixture, dip in egg wash, then coat in panko mixture.
  • Choose a Cooking Method:
    – Oven Method: Preheat oven to 425°F. Line a baking sheet with parchment, place a wire rack on top, and spray nuggets with olive oil spray. Bake for 15–20 minutes, flipping halfway.
    – Air Fryer: Preheat to 390°F. Spray basket lightly, cook for 10–12 minutes, shaking halfway.
    – Pan-Fry: Heat ½ inch avocado oil to 350°F. Fry nuggets for 3–4 minutes per side until golden, then drain on paper towels and sprinkle with salt.
  • Serve & Enjoy: Pair with honey mustard or ranch dip (recipe below) for the best flavor!

Notes

  • Dips: For honey mustard, mix ¼ cup mayo, 2 tbsp honey, 2 tbsp Dijon mustard, and a splash of lemon juice. For ranch dip, use ½ cup Greek yogurt, 1 tbsp dried herbs (dill, parsley, chives), ½ tsp garlic powder, salt, and pepper.
  • Storage: Freeze cooled nuggets on a baking sheet, transfer to freezer bags, and reheat from frozen at 375°F for 15–20 minutes.
  • Calories per Serving: ~698 (using buttermilk) or ~798 (using coconut milk)

Perfect Pairings

Serve these gluten free chicken nuggets with:

Wrapping It Up

Remember, cooking is about experimenting and enjoying the process. Don’t worry if your first batch isn’t perfect—my early tries sure weren’t! So have fun, and drop a comment below if you try these gluten free chicken nuggets —I’d love to hear how they turned out!

For more gluten-free goodness, check out:

Enjoy every bite! 💕