These gluten-free chicken nuggets are crispy, golden, and coated in a seasoned breadcrumb and parmesan mixture that bakes up crunchy in the oven. No deep frying needed. With just 20 minutes of prep and simple pantry-friendly ingredients like gluten-free flour, gluten-free breadcrumbs, and grated parmesan, this recipe comes together fast on a busy weeknight.
My toddler is obsessed with these, and I make them on repeat. They’re so much better than the frozen gluten-free nuggets from the grocery store (and a fraction of the price). I like to dip mine in honey mustard, but they’re great with BBQ sauce, ranch, or a spicy aioli too.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Chicken Breasts – Use boneless, skinless chicken breasts for this recipe. Cut all pieces to the same size (about 1 inch) so they cook evenly and finish at the same time.
- Gluten-Free Flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) for this recipe.
- Gluten-Free Breadcrumbs – You can use store-bought or homemade gluten-free breadcrumbs for this recipe. I used unseasoned breadcrumbs, but if yours are already seasoned, you may want to cut back on some of the spices in this recipe by about half.
- Parmesan Cheese – Freshly grated gives the best flavor and melts into the coating. Pre-grated cheese can have anti-caking agents that affect how it sticks. For a dairy-free version, leave it out. The nuggets are still great without it.
Tips for Baking Without a Wire Rack
If you don’t have a wire rack, line your baking sheet with parchment paper and flip the nuggets halfway through baking. They won’t be quite as crispy on the bottom, but they’ll still turn out great.
Step-by-Step Instructions
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. Preheat your air fryer to 400°F, arrange the nuggets in a single layer (don’t crowd them), and cook for 10–12 minutes, flipping halfway through. They’ll be golden and cooked through when the internal temperature hits 165°F.
Yes. Romano or Asiago both work well. Just make sure it’s finely grated so it blends into the breadcrumbs evenly.
Yes. Leave out the parmesan or use a dairy-free alternative. Double-check that your breadcrumbs are dairy-free too.
Honey mustard is my go-to, but BBQ sauce, ranch, and spicy aioli are all great. Just make sure your dipping sauce is gluten-free if you need it to be.
Yes. Boneless, skinless thighs will work. They’re a little juicier and more forgiving if you slightly overbake. Cut them into similar-sized pieces so they cook evenly.
Expert Tips
Storage Instructions
- Refrigerate: Let the nuggets cool completely, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Arrange cooled nuggets in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. No need to thaw before reheating.
- Reheat: For the crispiest results, reheat in the oven at 350°F for about 10 minutes, or in the air fryer at 350°F for 3–5 minutes. The microwave works in a pinch, but the coating won’t stay crispy.
Serving Suggestions
I usually keep it simple: nuggets, honey mustard, done. When I want more of a meal, I’ll make crispy parmesan smashed potatoes or roasted broccoli and potatoes on a sheet pan alongside them. Baked purple sweet potato chips are another easy side that bakes at a similar temperature. For game day, I’ll add gluten-free mozzarella sticks to the spread, and for the kids, gluten-free mozzarella mac and cheese rounds it out.
Gluten Free Chicken Nuggets
Ingredients
- 1.5 lb (680 g) boneless skinless chicken breasts - cut into 1-inch pieces
- ½ cup (62.5 g) gluten-free flour - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
- 2 (100 g) large eggs
- 1 ½ cups (168 g) plain gluten-free breadcrumbs - store-bought or homemade
- ½ cup (50 g) finely grated parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 425°F (220°C). Place an oven-safe wire rack on a baking sheet and grease it lightly with cooking spray.
- Set up three shallow bowls: gluten-free flour in the first, beaten eggs in the second, and the breadcrumb mixture (gluten-free breadcrumbs, parmesan, salt, pepper, garlic powder, and paprika) in the third.
- Dredge each piece of chicken in the flour, shaking off excess. Dip into the beaten egg, letting any extra drip off. Press into the breadcrumb mixture, coating all sides evenly.
- Place the coated nuggets on the wire rack, spacing them so they don't touch.
- Spray the tops of the nuggets lightly with cooking spray.
- Bake at 425℉ for 14–16 minutes, until golden brown and the internal temperature reaches 165°F (74°C). Serve with your favorite dipping sauce.
Notes
- Seasoned breadcrumbs: If using pre-seasoned gluten-free breadcrumbs, cut back on the garlic powder, paprika, salt, and pepper by about half.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F for 10 minutes or air fryer at 350°F for 3–5 minutes.
