Description
Crispy, golden, and perfectly seasoned, this gluten-free chicken nuggets recipe is a healthier, budget-friendly take on a classic. Great for family dinners or meal prep.
Ingredients
Units
Scale
For the Chicken:
For the Seasoned Gluten-Free Panko – or our gluten-free panko recipe (see notes):
For the Coating/Dredging:
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment; set a wire rack on top if you have one. Set aside.
- Prep chicken: Pat the chicken pieces dry with paper towels to remove excess moisture, which helps the breading stick. Lightly season with kosher salt.
- Whisk the gluten-free panko ingredients together in a small bowl. Then set up your dredging station: one bowl with whisked eggs, and another shallow bowl with the seasoned panko mixture for coating.
- Dip chicken bites in egg bowl (shake off excess), then press into panko mixture until evenly coated. Work in small batches for best coverage.
- Arrange chicken bites in a single layer with space between. Spray or brush lightly with oil.
- Bake for 16–20 minutes, flipping halfway, until golden brown and chicken reaches 165°F internal temp. Note: If your chicken pieces are on the thicker side, they may need a couple extra minutes of cooking time.
- Let nuggets rest on the pan for 2–3 minutes before serving; this helps the coating set.
Notes
Air fryer option: Preheat the air fryer to 400°F. Once preheated, spray the basket with oil and add coated chicken pieces. Depending on the size of your air fryer, you may need to work in batches. Spray the chicken pieces with oil. Cook for 8–10 minutes, flipping halfway, until golden brown and chicken reaches 165°F internal temp. For larger pieces, cook at 375°F for 12–14 min. Let nuggets rest on a pan or in the air fryer (not on) for 2–3 minutes before serving.
Texture Tips: For extra crispy coating, use grated Parmesan or finely crushed gluten-free potato chips. If you use crushed plain potato chips, reduce the seasoning slightly since chips are already salty.
Make-ahead: Bread chicken bites, freeze on a sheet pan, then transfer to a bag. Bake from frozen at 400°F for 20–22 minutes or until internal temperature reaches 165 F.
SUBSTITUTES:
Egg-Free Option: Replace 2 eggs with ½ cup milk plus 2 tablespoons cornstarch or arrowroot. The coating will be less crisp but still flavorful.
Chicken Options: Boneless, skinless chicken thighs provide more juiciness and flavor. Skinless chicken breasts may be used if cut into even cubes, though they will be less juicy.
Quick Panko Alternative: Mix ¾ cup gluten-free bread crumbs or fine blanched almond flour with ⅓ cup grated Parmesan and 1 tablespoon gluten-free ranch seasoning. For a gluten-free and dairy-free ranch mix, Clean Monday Meals seasoning works well.
- Prep Time: 15
- Cook Time: 16-20 minutes (baked) | 10-12 minutes (air fryer)
- Category: Main
- Method: Oven or air fryer
- Cuisine: American
Nutrition
- Serving Size: 1 chicken nuggets
- Calories: 52
- Sugar: 0.1 g
- Sodium: 70 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 0.7 g
- Fiber: 0.3 g
- Protein: 6.1 g
- Cholesterol: 23.5 mg
