Gluten-Free Chicken Nuggets recipe

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Ingredients

2 cups bite-size corn square cereal (such as Corn Chex®)
2 eggs
⅓ cup rice flour
4 skinless, boneless chicken breast halves, cut into bite-size pieces
¼ cup oil for frying, or as needed

Nutrition Info

326.3 calories
carbohydrate: 24 g
cholesterol: 178.8 mg
fat: 8.6 g
fiber: 0.9 g
protein: 36.4 g
saturatedFat: 2.3 g
servingSize: -
sodium: 249.4 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend cereal in a blender or food processor until it has the consistency of bread crumbs, pour into a bowl.

  2. Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.

  3. 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.

  4. Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.

  5. 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).

Recipe Yield

4 servings

Recipe Note

My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.

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