Easy Baked Homemade Chicken Nuggets Recipe- gluten-free

These Easy Baked Homemade Chicken Nuggets taste like you spent a TON of time in the kitchen. But they come together in a flash. Grain & egg-free and they freeze well too!

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 1/4 cup flour (almond flour or whole grain gluten-free preferred. I used my “thrown together GF blend” – see notes. Use coconut flour or tiger nut flour for AIP.)
  • 3/4 tsp salt (I recommend Real Salt. Add a tad more if using coconut flour if desired.)
  • 1 tsp garlic powder (See Easy Homemade 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 (or other fat suitable for high heat. Use amount desired. About 1/4 cup should be enough.)

Instructions

  1. Cut chicken into small chunks, about 1 – 1½ inch chunks. Place in bowl.
  2. Mix flour with seasonings.
  3. Sprinkle flour and seasoning mixture over chicken and mix well to coat thoroughly.
  4. Melt coconut oil. Drizzle over chicken and mix to coat lightly.
  5. 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).

by

Recipe Notes

1. The smaller you cut the chicken, the faster it will bake. Don’t cut them so small that you have crispy bitty pieces of chicken, but not as big as commercial nuggets.
2. 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.
3. Experiment with the cayenne and pepper to adjust the “spicy-ness” to your taste.
4. 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.
5. 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!
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! And I’m working on a Ranch Dip that would be great as well. So stay tuned for that!
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