Gluten-Free Chicken Nuggets
Chicken breast pieces coated in a cornflour, egg and gluten-free breadcrumb crust and baked for 15 minutes at 220C until crisp.
Photograph credit: GFC Nuggets (10 pieces) - Leon 2023-11-13 by Andy Li · CC0 · Wikimedia Commons
How to Cook Gluten-Free Chicken Nuggets
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Heat the oven to 220°C / 430°F and put a baking tray inside to heat.
-
Pat the chicken dry. Toss it with the cornflour and salt in a bowl until lightly coated.
-
Mix the breadcrumbs with the oil, paprika and garlic powder on a plate.
-
Dip each piece in the beaten egg, then press into the crumbs on all sides.
-
Lay the nuggets on the hot tray and bake for 15 minutes, turning once, until golden and cooked through with no pink inside.
What Can Go Wrong
- Dry the chicken before coating, or the crust will slide off.
- If your nuggets are bigger than 3 cm, add 3 minutes and check one.
- Press the crumbs on firmly with the flat of your hand.
Good to Know About Gluten-Free Chicken Nuggets
A batch for four, made while the oven heats and the tray gets hot. Home-made nuggets are only chicken, a coating and an egg, so there is nothing in them that has to be swapped except the crumbs. Gluten-free breadcrumbs behave much like ordinary ones as long as they are packed well and kept dry.
Three layers do the work. Cornflour on the chicken dries the surface so the egg grips. The egg is the glue. The crumbs, mixed with a little oil, brown in the oven rather than staying pale. Preheat the tray so the base of each nugget starts crisping the moment it lands.
Cut the chicken into pieces of about the same size, around 3 cm, so they cook through together. Pat them dry first. If the crust slides off, the chicken was wet or the cornflour step was skipped. At 15 minutes the juices should run clear and the crumbs should be deep golden.
To Go With It
Ketchup · Sweet potato wedges · Green beans · Honey mustard dip
Keeping Gluten-Free Chicken Nuggets
Keeps for 2 days in the fridge. Reheat on a tray at 200°C / 392°F for 8 minutes.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
You Might Also Like
More American cooking and dinner ideas from Weekly Delight.
Gluten-Free Fried Chicken
Boneless chicken thighs soaked in buttermilk and coated in a seasoned gluten-free flour crust, shallow fried for 25…
Air Fryer Chicken Nuggets
Chicken breast pieces coated in seasoned breadcrumbs and air fried for 12 minutes until crisp and golden, with a dip…
Chicken Nuggets
Bite-sized pieces of chicken breast in a seasoned crumb coating, baked or fried until crisp. Four servings in 35…
Apple Stuffed Chicken Breast
Chicken breasts cut with a pocket and stuffed with soft apple, onion, dried cranberries and sage, seared and…
Coconut Chicken
Chicken tenders coated in coconut and breadcrumbs, cooked for 20 minutes until golden and served with a sweet chilli…
_-_Leon_2023-11-13.jpg){kind=link}
Cornflake Chicken
Chicken pieces dipped in egg and crushed cornflakes, baked until the coating is crisp and deep gold.