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Gluten-Free Chicken Nuggets

4

20 min

Gluten-Free Chicken Nuggets

Gluten-Free Chicken Nuggets Photo 1

Time

20 min

Serving

4 persons

Calories

326

Rating

4.00★ (13)

Cuisine

Author: Victoria Buriak
My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.

Ingredients

  • bite-size corn square cereal (such as Corn Chex®): 2 cups
  • eggs: 2 piece
  • rice flour: 0.33333 cup
  • skinless, boneless chicken breast halves: 4 piece (cut into bite-size pieces)
  • oil for frying: 0.25 cup (or as needed)

Metric Conversion

Stages of cooking

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  1. Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
    Gluten-Free Chicken Nuggets Photo 2
  2. Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
    Gluten-Free Chicken Nuggets Photo 3
  3. Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
    Gluten-Free Chicken Nuggets Photo 4
  4. Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
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  5. Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    Gluten-Free Chicken Nuggets Photo 6

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