Gluten-Free Chicken Nuggets
These Gluten-Free Chicken Nuggets are SO CRISPY! Juicy chicken coated in almond flour, perfect for snacks or meals!
Servings: 4 servings
Ingredients
For the Nuggets:
- 1.5 pounds chicken breast cut into bite-sized pieces
- to taste Kosher salt
- to taste ground black pepper
- 2 large eggs slightly beaten
- 2 teaspoons water mixed with eggs
- 1.5 cups almond flour
- 0.75 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 0.25 teaspoon cayenne pepper optional
- to taste Avocado oil spray
- to serve preferred gluten-free dipping sauce
Instructions
Instructions
- Start by cutting the chicken breast into bite-sized pieces. Season the chicken pieces generously with kosher salt and black pepper.
- In a medium bowl, combine the slightly beaten eggs with 2 teaspoons of water. Whisk until well combined and set aside.
- In another bowl, combine the almond flour, garlic powder, onion powder, Italian seasoning, paprika, chili powder, and cayenne pepper (if using). Mix thoroughly to ensure the spices are evenly distributed.
- Dip each piece of seasoned chicken into the egg wash, allowing any excess to drip off. Then, roll the chicken in the almond flour mixture until well coated. Place the coated nuggets on a baking sheet lined with parchment paper.
- Once all the chicken pieces are coated, lightly spray them with avocado oil to promote crispiness. Bake in the preheated oven at 400°F for 15-20 minutes, flipping halfway through, until the nuggets are golden brown and cooked through.
- Remove the nuggets from the oven and allow them to cool slightly before serving. Pair with your favorite gluten-free dipping sauce and enjoy!
Equipment
- Cutting Board
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Oven
Notes
- Feel free to customize the spices to your taste!
- These nuggets can be frozen uncooked for later use.
- For a crunchier texture, consider double-coating the nuggets.