Gluten-Free Chicken Nuggets

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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.

Crumbed chicken nuggets in a green bowl with a small bowl of tomato sauce.

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.

The ingredients to make gluten free chicken nuggets laid out on a bench top with text overlay.

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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used garlic powder, from their range in this recipe.


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

Chicken breast cut into bite sized pieces on a light blue chopping board.

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.

Coconut cream in a glass bowl with a dessert spoon.

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)

Chicken pieces covered in coconut cream.

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

Baking paper lined tray with chicken nuggets on it, next to a women's hand rolling chicken pieces in ground almond.

Step six: Place on a baking paper-lined tray. Bake in a hot oven 200 degrees Celsius, 400 Fahrenheit for 10 minutes.

almond crusted chicken nuggets on a baking paper lined oven tray.

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.

Baked gluten free chicken nuggets on a baking paper lined oven tray.

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!

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.

Women's hand holding a chicken nugget above a green platter of nuggets

If you made my gluten-free chicken nuggets or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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Crumbed chicken nuggets in a green bowl with a small bowl of tomato sauce.

Gluten Free Chicken Nuggets

These gluten free chicken nuggets are so easy to make. A great alternative to commercial chicken nugget being egg and dairy free as well means they are perfect for kids with allergies.
Print Pin Rate
Course: Family Dinner Ideas
Cuisine: American
Keyword: gluten free chicken nuggets, homemeade chicken nuggets, healthy chicken nuggets, keto chicken nuggets
Servings: 5 serves
Calories: 118kcal
Author: My Kids Lick The Bowl

RATE THIS RECIPE

4.55 from 22 votes

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

Serving: 3nuggets | Calories: 118kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 49mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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4 Comments

  1. 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.

    1. I am sure you could use an air fryer, I don't have one, so I'm not sure of cooking times.

  2. 5 stars
    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.