Gluten Free Crunchy Chicken Nuggets Recipes

GLUTEN-FREE CHICKEN NUGGETS

Steps:

• Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
• Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
• Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
• Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
• Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BEST GLUTEN FREE FRIED CHICKEN RECIPE

Steps:

• Put all ingredients (except chicken) into a bowl and whisk until fluffy.
• Put the raw chicken into a large dish and pour the marinade over the butchered chicken.
• Move chicken around to make sure all of the raw chicken is all covered in the marinade.
• Cover with plastic wrap and refrigerate for 12 hours.
• Drain marinaded chicken in a large strainer.
• Place chicken in the tapioca flour and toss it around to cover the whole piece of chicken.
• Let the chicken rest 2-3 minutes on a baking pan.
• Gently heat oil in a pre-seasoned cast iron skillet. If you have a deep fryer, that is great! I would use that instead. The oil should be 350-375 F degrees before adding the chicken pieces.
• Fry the chicken for 10 minutes on one side. Flip the chicken to cook the other side another 10 minutes. (Do this if you are not fully submerging your chicken in the hot oil. After you cook each side of the chicken, check the internal temperature of 165 F degrees. The total cook time would be around 20 minutes, but it depends on the cut of chicken you are using. If you are deep frying the chicken it will take less time for your chicken to cook.
• Season the chicken with salt and pepper.

GLUTEN-FREE ALMOND FLOUR CHICKEN NUGGETS

Steps:

• Preheat the oven to 375 degrees F. Place an oven-safe wire rack on top of a baking sheet and set aside.
• In a large mixing bowl, combine the chicken, 1 teaspoon each salt and pepper, and the additional spices. Mix until fully combined, and set aside.
• In a separate bowl, whisk together the almond flour and remaining salt and pepper. Set this bowl aside as well.
• In a third bowl, whisk together the cornstarch and cold water to form a slurry.
• With wet hands, take about 2 tablespoons of chicken and shape it into a small disk. Coat first in almond flour, then dip in the cornstarch slurry, then coat again in almond flour and transfer to the wire rack (which is on top of your baking sheet).
• Repeat this process until no chicken remains.
• Heat the 2 tablespoons olive oil in a non-stick skillet. When hot, add half the chicken nuggets to the pan. Cook for about 1 minute, until the bottoms begin to brown. Flip and cook for another minute to brown the other side. Transfer the nuggets back to the wire rack.
• Repeat this cooking process until all the nuggets are browned.
• Place the entire baking sheet (with the wire rack on top) on the oven's center rack and bake for 10 minutes.
• Remove the nuggets from the oven, flip them over on the rack, and let them cool.
• Serve with your favorite dipping sauce. Enjoy!

EASY GLUTEN FREE CHICKEN TENDERS (CRISPY, JUICY, & HEALTHY!)

Steps:

• Make the bouillon powder. In a small bowl, place all of the ingredients and whisk to combine well. Set the bowl aside.
• Trim the chicken breasts of any fat or gristle. Cut it into strips about 4" long x 3/4" wide x 1/4" thick. Set the chicken aside.
• In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend. Whisk until very well-combined.
• Add the rice flour and whisk until very well-combined again. The batter will be thick.
• Using the tines of a fork, add all of the prepared chicken strips to the batter. Toss to coat all sides of each piece of chicken in the batter.
• At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
• When you're ready to bread and bake the chicken tenders, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
• Place 2 cups of gluten free bread crumbs in a medium-size bowl. Again using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
• Toss to coat all sides of each piece of chicken fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere to the batter, and add more bread crumbs as necessary to coat all the chicken.
• Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet. The chicken pieces can be right next to one another, as long as they don't overlap.
• Spray the tops of the chicken strips liberally with cooking oil spray.
• Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
• Test the thickest pieces of chicken with an instant read thermometer. They should read at least 165°F (but will likely be closer to 185°F).
• Serve immediately with your favorite dipping sauce.