Before we went gluten free, my only experience with chicken nuggets was the variety sold at McDonald's. I thought those were pretty revolting. After we swore off gluten-- and learned a bit more about what goes into McDonald's food-- I had to find a way to make nuggets at home. I'm happy to report that these gluten free nuggets are much better than anything we ever got at a fast food window. When we absolutely have to have fast food, we get the grilled nuggets at Chick-fil-A.
A fair warning: these do not taste like McDonald's nuggets. These are made from breast meat and not the minced up mystery meat so common at fast food places. I think you'll agree that these are good. These are so good, even adults will enjoy them.
GF Chicken Nuggets
- 3 chicken breasts, cut into bite-sized cubes
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese, divided
- 1 cup all-purpose gluten free flour (we use Bob's Red Mill)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup olive oil
- Sprinkle chicken pieces with salt and pepper.
- In a bowl, combine mayonnaise and half of the parmesan. Whisk or stir until well blended.
- In a large Ziploc bag, combine the flour, the other half of the parmesan, the garlic powder, and the onion powder. Shake until well mixed.
- Coat the chicken pieces in the mayonnaise mixture.
- Place the coated chicken pieces in the Ziploc bag and shake until all the pieces are covered with flour.
- Heat the olive oil in a large skillet over medium heat.
- When oil is heated, carefully place the nuggets in the oil in a single layer. Cook about 4 minutes and then turn to cook the other side. Nuggets are done when they are golden brown and cooked through.
- When done, carefully remove to a plate to drain on paper towels, and then serve.
This was shared with Wheat-Free Wednesday.