Easy Baked Gluten-Free Chicken Nuggets Recipe

Name: Easy Baked Gluten-Free Chicken Nuggets Recipe
Prep time: 13 min
Cook time: 14 min
Total time: 27 min
Yield: 4 serving
Ingredients: 1 pound boneless skinless chicken breast; 1/4 cup almond flour; 3/4 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1/8 teaspoon black pepper; avocado oil

User Reviews

5.0

60 reviews

Excellent

Prep Time
13 mins
Cook Time
13 mins
Total Time
27 mins
Servings
4
Calories
173 kcal
Course
Main Course
Cuisine
Keto, AIP

Easy Baked Gluten-Free Chicken Nuggets Recipe

Iris Warren

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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

Servings

1 pound boneless skinless chicken breast
1/4 cup almond flour (or gluten-free flour blend)
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika (use onion powder for AIP)
1/8 teaspoon cayenne pepper (optional - omit for AIP)
1/8 teaspoon black pepper (omit for AIP)
avocado oil (use amount desired. About 1/4 cup should be enough)

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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 coating ingredients for the 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.

Notes

Extra Coating Option: The recipe as is tastes great, but you might want to increase the amount of coating by half or even double it for added flavor.
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!
Extra Coating Option: The recipe as is tastes great, but you might want to increase the amount of coating by half or even double it for added flavor.
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 Information

Show Details

Calories 173kcal (9%) Carbohydrates 3g (1%) Protein 26g (52%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 73mg (24%) Sodium 569mg (24%) Potassium 442mg (13%) Fiber 1g (4%) Vitamin A 350IU (7%) Vitamin C 1.7mg (2%) Calcium 20mg (2%) Iron 0.7mg (4%) Net Carbohydrates 2g

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 173 kcal

% Daily Value*

Calories	173kcal	9%
Carbohydrates	3g	1%
Protein	26g	52%
Fat	7g	11%
Saturated Fat	1g	5%
Cholesterol	73mg	24%
Sodium	569mg	24%
Potassium	442mg	9%
Fiber	1g	4%
Vitamin A	350IU	7%
Vitamin C	1.7mg	2%
Calcium	20mg	2%
Iron	0.7mg	4%
Net Carbohydrates	2g