Easy Baked Homemade Chicken Nuggets Recipe- gluten-free

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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!


  • 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 (or to taste. 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.)


  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 oil (if necessary). 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).


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