Gluten Free Chicken Nuggets
Crispy on the outside, juicy on the inside, and made with simple, wholesome ingredients, these Gluten Free Chicken Nuggets are a weeknight win every time! They are easy enough for busy days and nourishing enough to feel great about serving to the family. Baking and air fryer instructions included.
These gluten free chicken nuggets are one of those recipes that are simple to make, packed with protein, and made with ingredients you can actually recognize. They are baked instead of deep fried, which keeps things lighter without sacrificing texture.
I love how nourishing these homemade chicken nuggets are while still being something kids genuinely get excited about. They are made with real chicken, a gluten free coating and just the right amount of seasoning so there's nothing fussy or complicated.
Most importantly, these are fully kid approved by all three of my kids, which says a lot. Alongside favorites like my Gluten Free Macaroni and Cheese and Gluten Free Hamburger Helper, these nuggets are in constant rotation at our house.
WHY YOU'LL LOVE GLUTEN FREE CHICKEN NUGGETS
- Made with real, nourishing ingredients: No fillers or mystery ingredients here, just quality chicken, gluten free crumbs and simple pantry spices.
- Perfectly kid friendly: The mild flavor and fun nugget shape make these an easy yes for picky eaters.
- Quick and approachable: You don't need special equipment or advanced cooking skills to make these turn out great every time.
- Easy to customize: You can adjust the seasonings or cook them in the oven or air fryer (directions below).
- Great for meal prep: These nuggets store and reheat so well, making busy weeks so much easier.
INGREDIENTS YOU NEED
- Chicken: I recommend using 2 large fillets that are pounded evenly and cut into 1 inch pieces.
- Gluten free panko breadcrumbs: Gives the chicken that amazing crunch!
- Olive oil: To drizzle the baking pan.
- Eggs: Helps bind and keep the breadcrumbs on the chicken.
- Salt, black pepper and garlic powder: The seasonings for the chicken nuggets.
Scroll down to the recipe card for quantities used.
HOW TO MAKE GLUTEN FREE CHICKEN NUGGETS
Time needed: 50 minutes
These gluten free chicken nuggets come together so easily and then the oven does all the work!
- Pound the chicken evenly
Place the chicken fillets on a cutting board, cover with plastic wrap and gently pound with a meat mallet to flatten. Season with salt.
- Toast the gluten free panko breadcrumbs
Place the gluten free panko breadcrumbs in a dry pan over low heat for 3-4 minutes, making sure to stir constantly.
- Combine toasted breadcrumbs with seasonings
Mix the toasted breadcrumbs with black pepper and garlic powder.
- Whisk egg and add chicken pieces
In a bowl, whisk the eggs and add the chicken pieces.
- Coat chicken in breadcrumbs
Coat each chicken piece in the breadcrumb mixture after dipping it in the egg.
- Bake for 20 minutes
Line a baking sheet with foil and place nuggets on top. Drizzle with olive oil and bake at 375 F for 20 minutes.
EMILY'S TIPS
- Use evenly sized chicken pieces. By cutting the chicken evenly and pounding it down, it cooks at the same rate and stays juicy.
- Pat the chicken dry. It's an extra step but necessary before breading. It helps the coating stick better.
- Season every layer. Chicken, egg wash then breadcrumb mixture for the best flavor.
- Drizzle with olive oil. This helps achieve a golden exterior.
- Flip halfway through cooking. To even brown each side.
- Don't overcrowd the pan. Place the nuggets with ½ inch space between each other to allow them to crisp instead of steam.
SERVING SUGGESTION
Serve these gluten free chicken nuggets with a side of these Honey Roasted Baby Carrots, or this Mexican Street Corn, or a fresh fruit bowl. They are also great alongside kid favorites like Gluten Free Macaroni and Cheese, tucked into wraps or chopped over a salad for adults.
I enjoy dipping them into this Healthy Big Mac Sauce. Kids love dipping them in ketchup, BBQ sauce and ranch dressing.
MAKE AHEAD INSTRUCTIONS
You can bread the chicken nuggets up to 24 hours in advance and store them covered in the refrigerator until ready to bake. This makes dinner prep incredibly fast on busy days.
AIR FRYER INSTRUCTIONS
Preheat the air fryer to 380 F. Arrange the breaded chicken nuggets in a single layer in the basket, leaving space between each piece. Air fry for 8-10 minutes, flipping halfway through, until golden, crispy and the internal temperature reaches 165 F. Cook in batches if needed to avoid overcrowding.
STORAGE AND REHEATING
- Refrigerator: Store leftover cooked nuggets in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooked and cooled nuggets in a single layer, then transfer to a freezer safe bag or container for up to 3 months.
- Reheating: Preheat your oven to 375 F. Place the chicken nuggets on a baking sheet in a single layer and bake for 8-12 minutes, flipping halfway through, until heated through and crisp on the outside. If reheating from frozen, bake for 15-18 minutes, flipping once, until hot and crunchy.
RECIPE FAQ'S
Yes, thighs work well and tend to be juicy.
They are even better since they are fresher, less salty and more flavorful.
Press the breadcrumbs firmly onto the chicken and avoid flipping too early.
Ketchup, honey mustard and ranch dressing are all great options.
I hope you give this Gluten Free Chicken Nuggets a try! If you do give this recipe a try, please let me know!
Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.
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Gluten Free Chicken Nuggets
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy on the outside, juicy on the inside, and made with simple, wholesome ingredients, these Gluten Free Chicken Nuggets are a weeknight win every time! They are easy enough for busy days and nourishing enough to feel great about serving to the family. Baking and air fryer instructions included.
Ingredients
- 1 cup gluten free panko breadcrumbs
- 2 large chicken fillets, cut into 1-1.5 inch pieces
- 3 tbsp olive oil
- 2 eggs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
Instructions
- Place the chicken fillets on a cutting board, cover with plastic wrap, and gently pound with a rolling pin or meat mallet to flatten. Season with salt.
- Toast the gluten free panko breadcrumbs in a dry pan over low heat for 3-4 minutes, stirring constantly.
- Mix the toasted breadcrumbs with black pepper and garlic powder.
- In a bowl, whisk the eggs and add the chicken pieces.
- Coat each chicken piece in the breadcrumb mixture after dipping it in the egg.
- Line a baking tray with foil and place the nuggets on top. Lightly drizzle with olive oil.
- Bake at 375 F for about 20 minutes, flipping halfway through.
- Serve with your favorite dipping sauce.
Notes
- Use evenly sized chicken pieces that are 1-1.5 inch in size.
- Season in layers- chicken, egg wash and breadcrumb mixture.
- Drizzle with olive oil for golden finish.
- Flip halfway for even browning on each side.
- Air Fryer instructions: Preheat air fryer to 380 F. Arrange the breaded chicken nuggets in a single layer in the basket, leaving space between each piece. Air fry for 8-10 minutes, flipping halfway through until temp reaches 165 F.
- Make ahead: Bread the chicken nuggets up to 24 in advance and store covered in the refrigerator until ready to bake.
- Storage: Place in airtight container and refrigerate up to 4 days.
- Freezing: Place cooked nuggets in a freezer safe bag or container for up to 3 months.
- Reheating: Place chicken nuggets on a baking sheet and bake for 8-12 minutes in a 375 F oven, flipping halfway through. If reheating from frozen, bake for 15-18 minutes, flipping halfway through.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 253 kcal
- Sugar: 1.8g
- Sodium: 821.4mg
- Fat: 14.7g
- Saturated Fat: 2.7g
- Carbohydrates: 20.4g
- Fiber: 1.4g
- Protein: 10.1g
- Cholesterol: 103.3mg
