This pregnancy has me craving any and everything that can be dipped in ranch, particularly chicken tenders and french fries. Fortunately for me, the chicken tenders and fries I love from the grill next door to us give me horrible heartburn so I’ve done my best to avoid them. Unfortunately, that’s left me with a deep deep craving for weeks now. I figured it was about time I did something about it so I got to work in the kitchen. What I came up with were these gluten free chicken nuggets and they are the magic I’ve been looking for! I’ve been making these in big batches and storing them in the freezer. They are everything I’ve been wanting this pregnancy without the added heartburn. What makes these even better? They are toddler approved. My nieces are the pickiest eaters I think I’ve ever come across and they gobbled these right up.

We found gluten free rice crumbs from Trader Joes that we add into the breading mixture. If you do not have access to Trader Joes you can sub out gluten free bread crumbs or simply replace the rice crumbs with an extra 1/4 cup tapioca flour and 1/4 cup almond flour. If you manage to have left overs put them in an airtight container or bag and store them in the freezer. When you are ready to eat simply bake them in a 425 degree oven for 8-10 minutes.

We hope you enjoy these as much as we do! Happy cooking.

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Kid Approved Gluten Free Chicken Nuggets

The gluten free chicken nuggets are a family friendly, kid approved addition to any weeknight meal.

Course Main Course

Cuisine American

Keyword Chicken, gluten free, kid friendly, weeknight meal

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Calories 389kcal

Ingredients

• 2 lb boneless, skinless chicken breast
• 1/2 cup tapioca flour
• 1/2 cup gluten free rice crumbs Can omit and use a additional 1/4 tapioca flour and 1/4 cup almond flour
• 1 TBSP granulated garlic
• 1 TBSP paprika
• 1 tsp salt
• 1 tsp pepper
• 3/4- 1 1/4 cup avocado oil

Instructions

• Cut your chicken breasts in half horizontally so that they are no thicker than 1/2". Cut each breast section into similar nugget sized pieces
• Whisk your eggs together in a shallow bowl
• On a baking sheet or plate whisk together the tapoica flour, rice crumbs, granulated garlic, paprika, salt, and pepper. (see notes for rice crumb substitution)
• Add 3/4 cup of oil to a dutch oven and preheat over medium-high heat
• You will need to work in batches for this recipe, you only want to dredge as many pieces at a time as will fit in your dutch oven
• take a piece of chicken and dip it in the egg mixture. Shake off any excessive egg
• Roll the piece on the flour mixture to completely cover the chicken, shake of any excess, and set on a plate
• Continue this process until you have enough pieces to fill your dutch oven. Make sure not to over crowd the pan
• Add your chicken in a single layer to the dutch oven and cook for 3 minutes. Flip and cook for an additional 2 minutes or until your chicken is browned and cooked through
• Transfer to a wire rack placed over a baking sheet or paper towels to drain any excess oil
• Repeat the process until all chicken is cooked. If you notice any brown bits in the pan scrape them out so you don't burn your nuggets. If your oil get low add more 1/4 cup at a time
• Serve with your favorite dipping sauce. We prefer our ranch recipe or a nice honey-mustard
• Enjoy!

Notes

We found gluten free rice crumbs from Trader Joes that we add into the breading mixture. If you do not have access to Trader Joes you can sub out gluten free bread crumbs or simply replace the rice crumbs with an extra 1/4 cup tapioca flour and 1/4 cup almond flour. 

Nutrition

Calories: 389kcal | Carbohydrates: 8g | Protein: 50g | Fat: 13g | Fiber: 1g