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5.0 from 60 votes

Easy Baked Gluten-Free Chicken Nuggets Recipe

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!

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  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).
Stovetop Option
  1. Cut chicken into small chunks, about 1 – 1½ inch chunks. Place in bowl.
  2. Mix flour with seasonings, using 1 1/2 times the amount of the coating ingredients for the recipe.
  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. 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

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

% 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.