Gluten-Free Chicken Nuggets

I started out making sweet and sour chicken but my family got to the fried chicken pieces before I could add them to the veggies and sauce 🙂 After swatting them away several times I was able to reserve enough chicken pieces to make my my gluten-free sweet and sour chicken which everyone enjoyed but they kept dreaming of those chicken nuggets!

We’ve been gluten-free in this house for almost 10 years and I have never thought to make chicken nuggets, so this was a real treat! My husband, who is not gluten-free, commented how he never really liked chicken nuggets because they tasted so blah. Funny enough, he was one of the main perpetrators of the little nuggets meant for the sweet and sour chicken. He realized that he actually did like chicken nuggets, but only if they are real chicken nuggets though and not those highly processed nuggets we’ve all come to accept as normal.

We haven’t tried making them in the air fryer yet although I’m sure those will be tasty and a lot more healthy, but these are the real deal!! Treat yourself this once then go the “healthy route” with the air fryer 🙂 I’ll let you know when we’ve tried the fryer and post an update with tips and tricks!!

Gluten-Free Flour Substitution:

This recipe was taken from a regular recipe so you can easily make these NOT gluten free, but then why would you be here if you wanted to do that. For the gluten-free flour you can use a 1 to 1 all purpose gluten-free flour OR you can use some of that pre-made gluten-free flour mixture we told you to put in the freezer from your left over gluten-free fried chicken!! Yum! That’s what we used, it adds that little bit of salt and pepper flavor with a little garlic, onion & cayenne kick. Here it is again if you don’t already have some in the freezer:

• 2 cups Mama’s gluten-free flour
• 3/4 tsp xanthan gum
• 1 Tbsp salt
• 1 Tbsp ground black pepper
• 1/2 Tbsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper

Now for the recipe you came for…gluten-free chicken nuggets!!!

Ingredients:

• 1 1/2 lbs chicken breast cut into 1″ chunks
• 1/2 cup cornstarch
• 2 eggs beaten
• 1/4 cup gluten-free flour*
• Avocado or canola oil for frying

Directions:

1. In a large dutch oven or deep frying pan, pour enough oil in the bottom of the pan to cover the bottom with at least a 1/4 inch of oil. (The real recipe calls for 1″ to 1 1/2″ of oil but I think that’s a bit excessive. It’s up to you though 🙂 )
2. Add the cornstarch to a large ziploc bag then add the chicken pieces and shake until all the pieces are well coated.
3. Heat the oil on medium high heat, you want the chicken to cook and brown in about 2-3 minutes. If it’s not hot enough your chicken will dry out while cooking, if it’s too hot it will burn.
4. Grab a handful of chicken pieces, about 5 or 6 and dip them into the egg. Remove them one at a time with a slotted spoon. Then, drop the chicken into a flat casserole dish with the flour mixture, spaced out so you can evenly coat each piece. Using your fingers, tongs, or chopsticks (my preferred method) coat the pieces then place them into the hot oil.
5. Cook the chicken, each side for 1-2 minutes, until cooked through and crispy.
6. Remove to a cookie sheet, NOT paper towels! Continue cooking all the chicken pieces.
7. Serve with Kinder’s Spicy BBQ sauce, Ketchup or Ranch and some celery to balance it all out, enjoy!!

*see above the recipe for the special gluten-free flour substitute we used