Looking for an easy meal that’s guaranteed to please? These Homemade Gluten-Free Baked Chicken Nuggets fit the bill.
These gluten-free chicken nuggets always get rave reviews, and are suitable for almost any special diet–they’re Egg & Dairy Free with a Gluten-Free & Grain-Free option, and they freeze well too!
Today I’m sharing with you a recipe that is truly one of our favorites–Baked Chicken Nuggets. I’m always on the lookout for easy recipes since my life is full. full. full. And since Hamburger Helper isn’t on the menu for this whole foodie family (though this healthy version is) anymore, I have to figure out alternative ways to get dinner on the table in a flash.
If you struggle like I do, and you’re tempted to go through a drive through when time is tough, then this gluten-free chicken nuggets recipe is for you! It’s a super-easy recipe that you can put together in almost no time flat that will make your family feel like you really went out of your way for them.
Recently we’ve been so busy that our meals have gotten a bit blase. Meat, eggs, or beans, a grain and a veggie. Good, but a bit boring.
Truly, a highlight for my kids would be when I served them healthy no-nitrate, no-antibiotic hot dogs :-).
But the other night I pulled out some thawed chicken breast out of the fridge and served up this great chicken recipe for yummy chicken chunks and well, you should have seen the smiles on my kids’ (and my husband’s) faces.
You know by now that my criteria for a great recipe is one that is:
- tasty and
- kid friendly
With all of that being true about this recipe, this just might be the best homemade chicken nuggets recipe ever.
Not that fried chicken is necessarily unhealthy (I think it depends on the type of chicken and the fat that you fry in), but instead of deep fried chicken, you can use this easy baked chicken nuggets recipe instead (and it’s less messy than fried chicken too :-)!)
The origin of this recipe
To start with, here is where this Gluten-Free Chicken Nuggets Recipe came from ……I found the inspiration for this recipe in Simple Choices for Healthier Eating, a cookbook that was recommended to my by Linda, the owner of Whole Approach.
Whole Approach focuses on providing products and resources for those suffering from systemic candida. Unfortunately (:-)), I became acquainted with Whole Approach about 3 years ago when it became quite clear that candida had a pretty bad hold on me.
I had to move on from Whole Approach when it was obvious that I had more going on than candida, but I have stayed pretty close to some form of the candida diet since then, and one of my boys has as well. Most likely another will be joining us soon as we have seen the effects of too many carbs on him.
In any case, Linda told me what a great book this is — filled with simple, tasty, and pleasing dishes. I couldn’t agree more.
Making healthy changes
I’d has a sugar problem my whole life, but didn’t want to talk about it or face how bad it had become. In fact, there was one day that I was standing listening to some friends of mine talking about some health issues and how they were related to sugar intake.
I basically almost covered my ears with my hands and walked away because I didn’t want to think about what changes might lie ahead.
But ….eventually I faced the music and had to do something.
It was one of the big turning points for our family’s health as several of us had to deal with sugar problems head on.
The first change we made was going sugar free, and we also went gluten free.
As time has progressed, we have eaten more and more low carb, and on and off I have dabbled with the AIP diet to address autoimmune issues.
You can serve these alone or serve with dipping sauces.
This AIP Guacamole is another great option.
Substitutions for Special Diets
- Flour Option: I am not an “iron chef” when it comes to flour choice most of the time. I typically use a blend of mostly sweet brown rice, some millet, some buckwheat and sometimes GF oats. Especially with a recipe like this where the flour is just a coating, it will work just fine!
Organic almond flour is a good grain-free option. Use organic coconut flour or organic tiger nut flour for AIP–note that coconut will absorb a lot of moisture so blending it with another flour is best.
- Garlic Powder: If you would prefer to make your own garlic powder, see Easy Homemade Garlic Powder.
- Oil: You could use another oil suitable for high heat instead of avocado oil.
- AIP: If you use cassava or tiger nut flour and adjust the spices, these baked chicken nuggets work for the AIP diet!
- THM: This recipe qualifies as an “S” if you are on the Trim Healthy Mama plan.
- whole30: Use almond flour.
- Size of Cuts: The smaller you cut the chicken, the faster the chicken nuggets will bake. Don’t cut them so small that you have crispy bitty pieces of chicken, but not as big as commercial nuggets.
- Oil: I know that it seems odd to add the oil after the coating, but this recipe really works. Trust me! The original recipe recommended a spray bottle for the oil to coat the chicken. I recommend using a solid oil like coconut for this recipe as its smoke point is higher and you will not be creating free radicals by cooking at a high temperature.
- “Spicy-ness:” Experiment with the cayenne and pepper to adjust the “spicy-ness” to your taste.
- Meal Prep: For even faster meal prep, cut up chicken into chunks, coat, and store in small plastic bags in the freezer. Just take out of the freezer and bake in the oven for a ready-in-a-flash meal! The chunks will only take about 5 minutes longer to cook.
- How to Serve: Serve with rice, in pitas, grain of choice and with or without a dipping sauce. These would also taste great with the homemade barbecue sauce from my Oven Barbecued Chicken!
Easy Baked Gluten-Free Chicken Nuggets Recipe
- 1 lb boneless skinless chicken breast
- 1/4 cup almond flour (or gluten-free flour blend)
- 3/4 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika (use onion powder for AIP)
- 1/8 tsp cayenne pepper (optional - omit for AIP)
- 1/8 tsp black pepper (omit for AIP)
- avocado oil (use amount desired. About 1/4 cup should be enough)
- Cut chicken into small chunks, about 1 – 1½ inch chunks. Place in bowl.
- Mix flour with seasonings.
- Sprinkle flour and seasoning mixture over chicken and mix well to coat thoroughly.
- Melt oil (if necessary). Drizzle over chicken and mix to coat lightly.
- Bake in preheated oven (425 degrees for convection / 450 for conventional) until chicken’s internal temperature reaches 180 degrees (about 10 minutes for a convection oven [I love my Hamilton Beach convection oven] and 14 for conventional).
More “Ready in a Flash” Recipes:
Indian Lentils (ready in as little as 9 minutes!)
Fast and Yummy Bean Dip (it’s a real winner!)
Quick Whole Grain Biscuits (w DF & GF options)
Pakistani Kima (ground beef curry). My kids ask for this all the time. Enjoy!
How about you? Do you have a quick and healthy “treat your family” meal?