Easy Baked Gluten-Free Chicken Nuggets Recipe
User Reviews
5
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Prep Time
13 mins
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Cook Time
14 mins
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Total Time
27 mins
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Servings
4
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Calories
173 kcal
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Course
Main Course
Easy Baked Gluten-Free Chicken Nuggets Recipe
Description
The Easy Baked Gluten-Free Chicken Nuggets Recipe combines small pieces of boneless, skinless chicken breast coated with a seasoned almond flour mix. Baking the chicken at a high temperature develops a light crust without frying, while the avocado oil helps the coating crisp. The seasoning includes salt, garlic powder, paprika, cayenne, and black pepper, which can be adjusted or omitted for dietary needs like AIP. This method yields tender, flavorful chicken nuggets with a balance of mild heat and savory notes.
You can also prepare these nuggets on the stovetop by increasing the coating mixture and frying until cooked through. The nuggets are best sized between bite-sized and smaller to bake evenly without drying out or crisping excessively. This versatile dish pairs well with rice, grains, or in sandwiches with dipping sauces. It provides an approachable gluten-free alternative to traditional nuggets.
For convenience, the chicken can be pre-cut, coated, and frozen in portions, allowing quick baking straight from frozen with slightly extended cook times. Adjust cayenne and black pepper levels to your preferred spicy-ness. Using solid coconut oil with a high smoke point is recommended for baking to avoid smoke or off flavors.
Ingredients
- 1 pound chicken breast boneless, skinless
- 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)
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
- The coating amount can be increased by half or doubled for a crunchier, more flavorful crust.
- Cut chicken into pieces about 1 to 1.5 inches for the best texture and cooking time; avoid overly small pieces that may become too crisp.
- Drizzling oil after coating—preferably a solid oil like coconut oil—helps crisp the nuggets without high-temperature smoke.
- Adjust cayenne and black pepper to control the recipe's spicy-ness to suit your taste.
- For meal prep, coat chicken chunks and freeze in portions; bake from frozen by adding about 5 minutes to the cooking time.
- Serve nuggets with rice, grains, pitas, or your favorite dipping sauces for a flexible meal option.
Nutrition Information
Show DetailsNutrition 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 |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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