Gluten Free chicken nuggets are a favorite for my special needs kids. These cripsy chicken nuggets are baked in the oven and it takes about an hour to prepare. They taste great hot or cold and make a terrific lunchbox or picnic treat.
Boneless chicken breast
gluten free pizza crust mix
instant potato flakes
corn flake cereal or chips
1 tablespoon GF Worcestershire or soy sauce
1/2 cup cooking oil
1 teaspoon spice (Italian or Chili powder/Tabasco sauce
non-stick cooking spray
cubed chicken breast
gluten free pizza crust mixes
crushed corn chips
gluten free dry ingredients
mix it up in a zipper bag
foil and cooking spray
dredging the chicken
double bag the dry ingredients
Preheat the oven to 450 degrees.
Cut up your chicken breast into cubes. We like ours in 1 ½ inch cubes for that yummy fried chicken taste but you can make strips or larger pieces too.
Mix up one egg, ½ cup of oil, and a TBLS of gluten free Worcestershire sauce or soy sauce in a bowl. Add your favorite spice. Try Italian seasoning, salt, and pepper, or spice it up with Tabasco sauce and chili powder.
Mix in the chicken and set aside.
Choose a gluten free pizza mix. These can be found in co-ops, on-line, or at stores that sell gluten free products. We will use about a cup of the product.
Choose a corn product. Corn flakes, Mesa Sunrise flakes, or corn chips can be used. Use a rolling pin to crush the corn into fine bits. The kids love helping with this part!
Measure out equal amounts of the crushed corn, gluten free pizza mix, and instant potato flakes.
Put the dry ingredients into a zipper bag and shake to mix. Measure out about a cup into a bowl.
Cover a baking sheet with foil. Spray with cooking spray to prevent the chicken from sticking.
Take a few pieces of chicken at a time and roll them in the gluten free flour mix. Add more flour mix as needed.
Place the chicken nuggets onto the baking sheet, spacing as needed. It is ok to fill the baking sheet, or you can use two if you are making lots of nuggets. Keep them in an even layer. They bake best with a little space between. Gently spray the top with the baking spray, using short bursts. This really helps to make them crispy.
Put them into the oven. Bake for 15 minutes, then turn the oven down to 425. Continue baking until done, about 40 - 45 minutes total. Gently shake the pan half way through to turn them.
Discard any remaining gluten free flour mix left in the bowl as it had direct contact with the raw chicken.
Store remaining unused gluten free flour mix sealed tightly in a double zipper bag. Store in the cupboard for the next time you make chicken nuggets. Simply add more dry ingredients to the bag as needed.
Serve your gluten free chicken nuggets with your favorite condiment. Enjoy!
It’s easy to bake oven fries or French fries at the same time as they use the same temperature.
Store leftover chicken nuggets uncovered in the fridge until chilled. This will help keep them crispy.