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Gluten Free Baked Chicken Nuggets

9/12/2016 *Sara-Marie* 2 Comments


Now that Isabelle is in preschool full-time, I have to be more and more creative with packing her snacks and lunch. A few weeks ago, I found some organic ground chicken and thought I would give making chicken nuggets a try! I wanted to make these gluten free, but simple enough to make on a regular basis, if they were a hit with the Little Lady.


Which, they clearly were.

This recipe can easily be scaled down or up depending on your chicken nugget needs. I like making this amount because we can eat once and also store some in the fridge or freezer for later consumption.

Now, let's talk texture. Since these chicken nuggets are baked and not fried, the coating is not super crunchy like fried chicken nuggets from a drive-thru. They are soft, flavorful, a little flaky, and a big hit with both my almost 3 year old and my 32 year old husband.


Try these out and let me know what you think!

GLUTEN FREE BAKED CHICKEN NUGGETS RECIPE

Recipe Ingredients
2 lbs ground chicken
2 tsp Adobo seasoning (Click here for my easy homemade blend)

Coating:
1 1/4 cup almond flour
1 1/4 tsp Adobo seasoning
1/4 cup tapioca flour
2 eggs
1 tbsp water
Olive Oil Cooking Spray (or use a Misto, if you have one)

Recipe Directions
1. Preheat oven to 400 degrees F and lightly oil a baking sheet.
2. In a large bowl, combine the 2 lbs of ground chicken with 2 tsp of Adobo seasoning.
3. Spray some oil on your hands to prevent sticking and start forming the nuggets by rolling the ground chicken into small golf ball sized balls and then flattening to about 1/4 inch thick and placing on a separate plate. Form all chicken nuggets (or at least half the batch) before proceeding to the next steps.
4. Line up 3 small bowls: one bowl with just the tapioca flour, one bowl with the 2 eggs mixed with the tbsp of water, and one bowl with the almond flour and Adobo seasoning combined.
5. Take each chicken nugget and coat first with tapioca flour, then drop into the egg wash, then coat with the seasoned almond flour, and lastly place on the oiled baking sheet.
6. Once all chicken nuggets are prepared, spray the tops of each nugget with the olive oil spray.
7. Bake for a total of 10 minutes, making sure to flip the nuggets at the halfway point.

Enjoy!

XOXO,
SMP

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2 comments:

  1. This is perfect for CJ! All the store-bought have dairy!

    ReplyDelete