Juicy and moist on the inside and amazingly crispy on the outside. This gluten free chicken nugget recipe is one you will make again and again.
We love these homemade chicken nuggets because they are easy to make using simple ingredients. And they are baked rather than deep fried making them a healthy alternative. Perfect for game day.
Ingredients
2 lbs chicken breasts or chicken tenders, cut into 1.5 inch pieces
1 cup sorghum flour
½ cup blanched almond flour or sunflower seed flour
½ cup tapioca starch
¼ cup brown rice flour or millet flour
1 tablespoon paprika
1 ½ teaspoons sea salt
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
¾ teaspoon ground black pepper
3-4 large eggs
½-3/4 cup coconut oil for frying
Method
- In a medium sized mixing bowl, combine the sorghum flour, blanched almond flour, tapioca starch, brown rice flour, paprika, sea salt, garlic powder, onion powder, poultry seasoning, and ground black pepper. Set aside.
- In a medium sized mixing bowl, whisk the eggs.
- Line a large baking sheet with paper towels, and then place a cooling rack on top of the paper towels.
- Warm a 12 inch skillet over medium heat and place enough coconut oil in the pan so that when it melts the oil covers the entire bottom of the pan and measures about ¼ inch deep.
- Blot ⅓ of the chicken pieces off with paper towels, and then place them in the flour mixture. Use a slotted spoon to toss the chicken in the flour and coat the pieces.
- Use a fork to shake the excess flour from the chicken pieces and place them in the bowl with the egg. Stir to fully coat the pieces in egg.
- Use the fork to again transfer the chicken pieces back into the flour mixture. Toss to thoroughly coat.
- Carefully place the chicken pieces, one by one, in the skillet with the hot oil. Cook for 2-4 minutes, or until the chicken is golden, and then flip and cook another 2-4 minutes, or until the other side is golden. (Cooking time will depend on how thick the chicken pieces are, how hot the oil is, etc. To ensure the chicken is being thoroughly cooked, test one; cut one nugget in half and verify the juices run clear and the chicken is white in color, not pink.)
- Removed the cooked chicken nuggets from the skillet and place on the cooling rack.
- Add more coconut oil to the skillet so it covers the entire bottom of the pan and measures about ¼ inch deep.
- Keep repeating steps 5-10 again, until all of the chicken is cooked.
To reheat after refrigerating:- Line a large baking sheet with parchment paper and place desired amount of nuggets on the baking sheet.
- Place in a cold oven and set the oven to preheat to 400 degrees (F).
- Immediately set a kitchen timer and bake for 10-12 minutes, or until the nuggets are hot (to be clear, start the timer immediately after you set the oven to preheat). They will crisp up as they cool.
To reheat after freezing:
- Line a large baking sheet with parchment paper and place desired amount of frozen nuggets on the baking sheet.
- Place in a cold oven and set the oven to preheat to 400 degrees (F).
- Cook for 15 minutes, and then flip the nuggets over, and bake for an additional 5-10 minutes or until the nuggets are hot (to be clear, start the timer immediately after you set the oven to preheat). They will crisp up as they cool.