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A fork dipping a gluten-free chicken nugget into a small bowl of honey mustard dipping sauce with additional gf chicken nuggets and french fries surrounding the bowl.
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Gluten-Free Chicken Nuggets

These gluten-free chicken nuggets are crispy, golden, and coated in a seasoned breadcrumb and parmesan mixture. Baked in the oven on a wire rack, they come out crunchy on the outside and tender on the inside. No deep frying needed.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Metric - US Customary

Ingredients

  • 1.5 lb (680 g) boneless skinless chicken breasts - cut into 1-inch pieces
  • ½ cup (70 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

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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.

Nutrition

Calories: 303kcal | Carbohydrates: 20g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 335mg | Potassium: 419mg | Vitamin A: 55IU | Vitamin C: 1.3mg | Calcium: 33mg | Iron: 0.4mg
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