Gluten-Free Chicken Nuggets
Let's face it kids absolutely love chicken nuggets, these gluten-free chicken nuggets are made with just 3 ingredients and are ridiculously easy to make.
Why This Recipe Works
- Gluten, Dairy, and Egg Free so perfect for children with allergies
- 3 Ingredients and easy to make
- Baked in the oven, no pan frying required.
Ingredients you will need
The 3 main ingredients you need to make my gluten-free chicken nuggets are chicken, ground almonds and coconut milk or coconut cream. A little onion powder is an optional extra ingredient but does add a lovely flavour.
Substitutes
- Coconut cream/milk: This can be substituted for mayonnaise.
- Onion powder: This is optional and could be substituted for another flavouring
- Chicken: Skinless chicken breast or thighs will work, an alternative would be to use a firm white fish and make fish nuggets.
Step by step instructions
Below are illustrated step-by-step instructions to make my gluten-free chicken nuggets, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Cut the chicken into bite sized pieces
Step two: Pour the coconut cream/milk into a bowl or dish large enough to hold the chicken. If you are using the onion powder, mix this through the coconut milk/cream.
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Step three: Soak in the coconut milk/cream. If possible leave the chicken to soak in fridge for 30 mins or overnight (although however long you have is fine)
Step four: Drain the excess coconut milk/cream, if you used a thick coconut cream there may not be any additional liquid to drain
Step five: Roll the coconut soaked chicken pieces in the ground almonds
Step six: Place on a baking paper-lined tray. Bake in a hot oven 200 degrees Celsius, 400 Fahrenheit for 10 minutes.
Step seven: After 10 minutes turn the pieces once golden on one side (. The side that is sitting on the baking paper will be the side going brown, turning helps to make both sides golden and crispy. Cook for a further 5-10 minutes until the chicken is cooked.
Top Tips
Here is how you can make this gluten free chicken nuggets perfectly every time!
- The longer you can soak the chicken in the coconut cream the yummier they will be
- These gluten-free chicken nuggets do not freeze well, but they are delicious cold from the fridge, keep refrigerated in an airtight container for up to 3 days.
- The almond crumb coating on these nuggets can be quite fragile while the chicken nuggets are hot, so turn them gently, once they are removed from the oven and cool a little the coating will be more solid
- Although these nuggets look a little rustic, they are absolutely delicious!
- Using a corn flour slurry is an alternative method to crumb chicken without eggs.
As we all know chicken nuggets are loved by kids, rather than fighting it I found an easy way to make my own without the processed ingredients. I've done this with other kid favourites such as my healthy mac and cheese, salmon nuggets, chicken pasta bake and veggie-loaded spaghetti bolognese.
Gluten Free Chicken Nuggets
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Ingredients
- 200 g fresh boneless chicken breast, tenderloins or thighs all work fine
- Third cup coconut milk 80 ml coconut milk or cream
- Third cup ground almonds 35g
- ½ teaspoon onion powder optional
Instructions
- Cut chicken into bite sized pieces.
- Pour the coconut cream/milk into a bowl or dish large enough to hold the chicken. If you are using the onion powder, mix this through the coconut milk/cream.
- Soak in the coconut milk/cream. If possible leave the chicken to soak in fridge for 30 mins or overnight (although however long you have is fine)
- Drain the excess coconut milk/cream, if you used a thick coconut cream there may not be any additional liquid to drain
- Roll the coconut milk soaked chicken pieces in the ground almonds
- Place on a baking paper-lined tray. Bake in a hot oven 200 degrees Celsius, 400 Fahrenheit for 10 minutes.
- After 10 minutes turn the pieces once golden on one side (. The side that is sitting on the baking paper will be the side going brown, turning helps to make both sides golden and crispy. Cook for a further 5-10 minutes until the chicken is cooked.
Notes
Tips
- The longer you can soak the chicken in the coconut cream the yummier they will be
- These gluten-free chicken nuggets do not freeze well, but they are delicious cold from the fridge, keep refrigerated in an airtight container for up to 3 days.
- The almond crumb coating on these nuggets can be quite fragile while the chicken nuggets are hot, so turn them gently, once they are removed from the oven and cool a little the coating will be more solid
- Although these nuggets look a little rustic, they are absolutely delicious!
Ingredient Substitutions
- Coconut cream/milk: This can be substituted for mayonnaise.
- Onion powder: This is optional and could be substituted for another flavouring
- Chicken: Skinless chicken breast or thighs will work, an alternative would be to use a firm white fish and make fish nuggets.
Nutrition
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This is very similar to my own recipe - except mine isn't dairy or gluten free, I just use plain milk and breadcrumbs. I've discovered a quick and mess-free way to coat the chicken. I put the chicken and milk in a ziplock bag to marinade it, then pour out the milk, add the breadcrumbs and give it a shake to coat the chicken. I sometimes add herbs, smoked paprika and parmesan cheese for a bit more flavour. Will have to give it a try with coconut milk.
Hi, can I cook this in the airfryer? And if so, how long would you suggest?
I am sure you could use an air fryer, I don't have one, so I'm not sure of cooking times.
Absolutely delicious. My kids and also grown ups love it!!! Cooked in the oven makes the meat so tender and the taste of the coconut its quite mild. Ate it with guacamole and coleslaw ( all home made , obviously). Have already pass it to friends with gluten intolerance. For sure will a must recipe in our kitchen. Thanks so much.