Looking for a healthier twist on a classic comfort food? These gluten-free chicken nuggets are coated in almond flour for a crispy, golden finish. Perfect for kids and adults, they’re baked instead of deep-fried, making them a guilt-free favorite! These chicken nuggets taste just like the real thing- you’ll have no idea they’re made with almond flour and baked in the oven.
How to cook the gluten-free chicken nuggets:
The key to getting crispy gluten-free chicken nuggets is using the convection bake setting on your oven. If your oven doesn’t have convection bake, baking it as usual will still work- they just won’t be quite as crispy. Alternately, an air fryer would work perfectly as well, I just haven’t tested out the cooking time on it. If using an air fryer you could refer to your air fryer on cooking times for cooking chicken.
Alternate methods if you’re in a pinch:
If you’re short on time (as we all are), I have a simple method that won’t produce quite the same crispy chicken nuggets- but is a good alternative. Cube the chicken as you would with this recipe, add it to a gallon-sized zip-lock bag, and shake! Once the chicken is coated add it to your baking sheet and cook at 400 degrees for 18-20 minutes.
What you’ll need:
To make these gluten-free chicken nuggets you’ll need: a baking sheet, 2 shallow dishes, a cutting board, measuring spoons, measuring cups, and a chef’s knife.
Storage:
Store in an airtight container in the fridge for up to 5 days. For convenience, you can store these in the freezer, and simply reheat them in the microwave or oven when you’re ready to eat them.
Enjoy with:
These chicken nuggets would pair perfectly with our homemade ketchup and our homemade garlic matchstick fries!
Crispy Gluten-Free Chicken Nuggets with Almond Flour
Equipment
- Measuring spons
- Measuring cup
- 2 Shallow dishes
Ingredients
- 3 eggs
- 2 chicken breasts
- 1 ½ cups almond flour
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 400 degrees on convection bake. Line a baking sheet with parchment paper.
- Combine the almond flour, salt, garlic powder, and black pepper in a shallow dish and set to the side.
- Whisk the eggs together in a shallow dish and set to the side.
- Cut the chicken into cube sized pieces.
- Dip the chicken pieces in the eggs, and immediately coat with the almond flour mixture.
- Put each well coated chicken piece on a lined baking sheet.
- Bake for 18-20 minutes.
- Enjoy!
