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Crispy Gluten-Free Chicken Nuggets Kids Love Easy Homemade Recipe

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These crispy gluten-free chicken nuggets are tender and juicy inside with a golden, crunchy exterior. Perfect for kids and anyone craving a homemade, allergy-friendly comfort food snack.

Ingredients

Scale
  • 1 pound (450g) chicken breasts, cut into nugget-sized pieces
  • 1 ½ cups (150g) gluten-free panko breadcrumbs (recommended: Bob’s Red Mill)
  • ½ cup (50g) almond flour (can substitute with extra gluten-free breadcrumbs for nut allergies)
  • 2 large eggs, beaten, room temperature
  • ¼ cup (60ml) milk of choice (dairy or dairy-free)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground if possible
  • ½ cup (120ml) olive oil or avocado oil for frying
  • Optional: ¼ cup (25g) grated Parmesan cheese
  • Optional: ½ teaspoon dried herbs like oregano or thyme

Instructions

  1. Cut chicken breasts into 1 to 1 ½ inch (2.5 to 4 cm) bite-sized pieces and let rest at room temperature for 10 minutes.
  2. In a shallow bowl, combine gluten-free panko breadcrumbs, almond flour, garlic powder, onion powder, paprika, salt, black pepper, and if using, Parmesan cheese and dried herbs. Stir well.
  3. In another bowl, beat eggs and whisk in milk until smooth to make the egg wash.
  4. Dip each chicken piece into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture. Repeat the dip and coat process once more for extra crunch.
  5. Heat oil in a large skillet over medium heat until shimmering but not smoking (about 350°F/175°C).
  6. Fry chicken nuggets in batches without crowding the pan, about 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (75°C).
  7. Transfer cooked nuggets to a wire rack over a baking sheet or paper towels to drain excess oil. Let rest for 5 minutes before serving.

Notes

Double coating the chicken nuggets is key for extra crispiness. Maintain medium heat to avoid greasy or burnt nuggets. Use a wire rack to drain excess oil and keep nuggets crispy. Almond flour adds nuttiness and crunch but can be substituted for nut allergies. Avoid overcrowding the pan to maintain oil temperature.

Nutrition

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