Gluten Free Almond Flour Chicken Nuggets Recipes

GLUTEN-FREE ALMOND FLOUR CHICKEN NUGGETS

Gluten-Free Almond Flour Chicken Nuggets image

Remake a not-so-healthy classic and give it a playful, nutritious twist! We use our almond flour as the coating and bake these chicken nuggets until crispy - you'll get that satisfying crunch, without the fryer.

Provided by King Arthur Flour

Categories King Arthur Flour

Time 35m

Yield 15

Number Of Ingredients 10

Ingredients

1 ¼ pounds ground chicken
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon dried oregano
2 cups King Arthur Almond Flour
¼ cup cornstarch
¼ cup water
2 tablespoons olive oil

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!

Nutrition Facts : Calories 163.7 calories, Carbohydrate 5 g, Cholesterol 23.1 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.8 g, SaturatedFat 1.1 g, Sodium 333.3 mg

GLUTEN-FREE CHICKEN NUGGETS

Gluten-Free Chicken Nuggets image

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.

Provided by Lacy Thon

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 20m

Yield 4

Number Of Ingredients 5

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

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).

Nutrition Facts : Calories 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, Sodium 249.4 mg, Sugar 1.7 g

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