Gluten Free Chicken Nuggets

These Gluten Free Chicken Nuggets are made from succulent pieces of chicken breasts that are dredged then rolled in an almond meal and shredded coconut based coating. Served with a mango pineapple dip. They make the perfect game day or chick flick appetizer.

I don't know about you guys but I'm a huge fan of chicken nuggets. They sort of remind me of McDonald's with the only exception that these little nuggs are gluten free.

If you are wheat or gluten free then you definitely don't want to skip this appetizer. I'm talking about crispy chicken nuggets, mildly seasoned with a coconut and almond meal encrusted coating.

They are so delicious and more-ish that you certainly won't want to share them with your loved ones

Growing up my family didn't embrace junk food but like most teenagers, I used my youth as an opportunity to explore fast food. Needless to say when I consumed fast food, it was more or less eaten once class was over.

Generally, teenagers don't think about the ramifications of eating junk food. Moreover, teens are too busy enjoying life, almost invincible in a sense. They say health is wealth but this isn't apparent to the average teen.

Fast forward to adulthood with a totally different perspective on life/health. I have some fond memories of chicken nuggets and being of Caribbean descent why not add an island spin to them.

This is my second attempt at making nuggets. My first attempt were these Air Fryer Chicken Nuggets which went down a treat.

Despite having an air fryer I like to rotate between using my air fryer and cooking in the oven. Another example are these Crispy Oven Baked Prawn Fritters.

Ingredients you will need

• Shredded Coconut: Some countries refer to this as desiccated coconut (same thing). You can coconut that is coarsely chopped not the flake kind.
• Chicken Breast: Breast is best. Boneless and skinless is what you need..
• Almond meal: This helps the adhere the coating in a flourless/grain free way.
•  Egg: A large egg is used to dipping and coating the chicken.
• Tapioca Flour: A flourless alternative used for dredging.
• Sasoning: Parsley, thyme, black pepper, onion powder, garlic powder, coriander, curry powder, cayenne and pink salt are all used for flavour. 

How to make gluten free chicken nuggets

• Preheat oven at 200c/392f/gas mark 6
• Line a tray with parchment paper and generously brush the paper with oil.
• Mix the chicken seasoning together in a small bowl.

• Place the chicken pieces in a medium sized bowl and then use a fork to prick each piece of chicken.
• Add the tapioca starch in another bowl next to the chicken.
• In a separate bowl crack the eggs and sit next to the flour.
• Combine the coconut and ground almonds in a bowl next to the eggs.
• Combine the chicken seasoning together then distribute 2 tsp over chicken, 2 tsp in the tapioca starch, 1 tsp egg wash and 2 tsp in with the breading. If any seasoning is left over add more to the chicken and breading bowl and mix each bowl thoroughly.

• Take a single chicken piece and then dredge the chicken in the tapioca starch and shake off any excess.
• Dip the chicken into the egg mixture.

• Finally dredge the chicken in the coconut mixture, rolling and pressing down to even it sticks and is evenly coated.
• Put each chicken nugget on the tray lined with parchment paper and the repeat the above steps.
• Place the tray in the refrigerator to rest for 15 minutes

• Remove the nuggets from the refrigerator, spray the top with oil then drizzle some oil over each chicken nugget (very important) to ensure nuggets brown and become crispy.
• Bake in the oven until both sides are crispy (turn half way), this should take 25-30 minutes. Keep an eye on the nuggets so they don't burn.
• When cooked, remove from oven and serve accordingly.

Air Fryer version

In order to make this recipe air fryer friendly.

Be sure to following the instructions in the recipe card only make sure to oil the air fryer basket.

Coat the chicken with oil before frying on 200c/392F for approximately 12 minutes, turning half way through

Are the nuggets suitable for home freezing?

Yes, you can zip the nuggets in small portions in a ziplock bag after they have been cooked. Use a oven for mircowave to re-heat them up.

Is it okay to make the nuggets ahead of time?

Yes Definitely! You can make them in advance. For example the day before consumption, just make sure to store them in the refrigerator overnight and baking accordingly the next day.

Notes and tips

• Add the seasoning to the chicken, flour and coating mixture to ensure the nuggets are completely seasoned throughout.
• Set up a dip and coat station. You want the chicken, tapioca flour and coconut/almond meal set up in bowls in that order. It's much easier work this way.
• Tong or Fingers. It doesn't matter what you use either will work. Although I am more partial to grips the chicken with fingers (forefinger and thumbs).
• It's very important to make the chicken rest for in the refrigerator for 15 minutes so the coating doesn't slide off during baking.
• Make sure to cut the chicken breast into small bite size pieces.
• If using a baking tray be sure apply some oil to the parchment paper before placing the nuggets down.
• Use cooking spray and a drizzle of oil to coat the top for a crispy finish.
• See the heading entitled "Air Fryer Version" for the alternative cooking method

I did a lovely mango pineapple sauce recipe which will compliment the crispy coconut chicken nuggets. It's flavoursome and will guarantee to bring a taste of the Caribbean to your dinning table.

More dip ideas

Scotch Bonnet Pepper Sauce

BBQ sauce

Honey mustard

Tomato sauce

More chicken recipes you may like

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Gluten Free Chicken Nuggets

Treat yourself to some game changer Homemade Gluten Free Chicken Nuggets, totally flourless and grain free.

5 from 4 votes

Print Pin Rate

Course: Appetiser

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10 nuggets

Calories: 118kcal

Author: Charla

Ingredients

• ▢ 1 cup of shredded coconut
• ▢ ⅓ cup of ground almonds
• ▢ 2 large eggs
• ▢ 3 chicken breast fillets washed and cut into chunks

For the chicken seasoning

• ▢ 3 tsp of parsley
• ▢ 1 tsp of thyme
• ▢ ½ tsp of coriander (cilantro) optional
• ▢ 1 tsp of black pepper
• ▢ 1 tsp onion powder
• ▢ 1 tsp garlic powder
• ▢ ¼ tsp of curry powder
• ▢ ⅛ tsp of cayenne pepper
• ▢ 1 tsp himalayan pink salt

For the flour

• ▢ ½ cup of tapioca starch
• ▢ cooking spray and/or olive oil or coconut oil

Instructions

• Preheat oven at 200c/392f/gas mark 6
• Line a tray with parchment paper and generously brush the paper with oil
• Mix the chicken seasoning together in a small bowl.
• Place the chicken pieces in a medium sized bowl and then use a fork to prick each piece of chicken
• Add the tapioca starch in another bowl next to the chicken
• In a separate bowl crack the eggs and sit next to the flour
• Combine the coconut and ground almonds in a bowl next to the eggs
• Combine the chicken seasoning together then distribute 2 tsp over chicken, 2 tsp in the tapioca starch, 1 tsp egg wash and 2 tsp in with the breading. If any seasoning is left over add more to the chicken and breading bowl and mix each bowl thoroughly.
• Take a single chicken piece and then dredge the chicken in the tapioca starch and shake off any excess.
• Dip the chicken into the egg mixture.
• Finally dredge the chicken in the coconut mixture, rolling and pressing down to even it sticks and is evenly coated.
• Put each chicken nugget on the tray lined with parchment paper and the repeat the above steps.
• Place the tray in the refrigerator to rest for 15 minutes
• Remove the nuggets from the refrigerator, spray the top with oil then drizzle some oil over each chicken nugget (very important) to ensure nuggets brown and become crispy.
• Bake in the oven until both sides are crispy (turn half way), this should take 25-30 minutes. Keep an eye on the nuggets so they don't burn.
• When cooked, remove from oven and serve accordingly.

Notes

• Add the seasoning to the chicken, flour and coating mixture to ensure the nuggets are completely seasoned throughout.
• Set up a dip and coat station. You want the chicken, tapioca flour and coconut/almond meal set up in bowls in that order. It's much easier work this way.
• Tong or Fingers. It doesn't matter what you use either will work. Although I am more partial to grips the chicken with fingers (forefinger and thumbs).
• It's very important to make the chicken rest for in the refrigerator for 15 minutes so the coating doesn't slide off during baking.
• Make sure to cut the chicken breast into small bite size pieces.
• If using a baking tray be sure apply some oil to the parchment paper before placing the nuggets down.
• Use cooking spray and a drizzle of oil to coat the top for a crispy finish.
• See the heading entitled "Air Fryer Version" for the alternative cooking method

Nutrition

Calories: 118kcal | Carbohydrates: 5g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 192mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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