Baked Chicken Nuggets

SERVES: 4 - 6

TIME: 40 minutes


  • Corn Free
  • Dairy Free
  • Egg Free
  • Soy Free


  • 2 - 4 chicken breast

  • ¼ cup canola or olive oil

  • 1 teaspoon salt

  • gluten free coating (see below)


Preheat oven to 450 degrees F.

1.  Take two to four chicken breast, put them in a gallon ziplock bag and pound them until they are thin strips. Cut into one inch strips.  Put them in a bowl and pour about ¼ cup olive oil over the top and 1-2 teaspoons of salt and stir to coat all of the chicken pieces.

2.  Dredge them through a GF coating.  You can use almost anything that you have in the kitchen.  Premade breadcrumbs and coatings work nice but so do ground up potato chips.  Use about ½ cup of prepared topping for each breast of chicken.  Some choices:

  • Make a coating by combining 1/2 cup of GF Flour (really any kind will work) per chicken breast with 1 teaspoon of salt, some pepper and 1 teaspoon of garlic salt. For a southwest flavored nugget use chili powder and cayenne pepper.  Want to serve it with pasta and red sauce, use some oregano and thyme.
  • Buy a premade coating such as Hodgson Mill Seasoned Coating Mix.  I actually really like the flavors in this coating.  Reminds me of the fried chicken my grandma used to make.
  • Grind up GF chips in a food processor such as Food Should Taste Good Sweet Potato Chips, GF Tostitos, or try Lays BBQ Stax for a BBQ tasting chicken nugget.   If you have some GF flour, I think it helps to add a couple of tablespoons of GF flour to the ground up chips.  Gives it a little better texture but is not necessary.
  • Going for a healthier nugget, try quinoa flakes.

3.  Place coated chicken pieces on an oiled cookie sheet and bake at 450 degrees F for 15 - 20 minutes depending on how thick you cut the chicken strips.  Halfway through the cooking time, turn the nuggets over and drizzle a little extra olive oil over any dry spots in the coating. The chicken should be cooked through and have a nice crispy crust.  



This recipe shared on Gluten Free Wednesdays