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Hand dipping chicken nuggets in ketchup and plate of chicken nuggets placed on top of pink and white checkered napkin.

Whole New Mom - https://wholenewmom.com

Easy Baked Gluten-Free Chicken Nuggets Recipe

Course: Entree
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S
Keyword: Gluten-free Chicken Nuggets, grain-free chicken nuggets
Prep Time: 13 minutes
Cook Time: 14 minutes
Total Time: 27 minutes
Servings: 4
Calories: 173kcal
These Easy Gluten-Free Baked 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!
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Ingredients

Instructions

  • 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).

Stovetop Option

  • Cut chicken into small chunks, about 1 – 1½ inch chunks. Place in bowl.
  • Mix flour with seasonings, using 1 1/2 times the amount of the oven baked recipe.
  • 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.
  • Cook in large shallow pan over medium heat, stirring often enough to prevent burning. Cook until chicken’s internal temperature reaches 180 degrees.

Video

Notes

  • 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!

Nutrition

Calories: 173kcal | Carbohydrates: 3g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 569mg | Potassium: 442mg | Fiber: 1g | Vitamin A: 350IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.7mg | Net Carbs: 2g