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    BLANK » Recipe Index » Main Entree

    Gluten Free Chicken Nuggets

    Last Updated January 10, 2023. Published April 3, 2020 By Charla 18 Comments

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    Give McDonalds a run for their money with these Gluten Free Coconut Chicken Nuggets
    Give McDonalds a run for their money with these Gluten Free Coconut 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 a shredded coconut based coating. Served with a mango pineapple dip. They make the perfect game day or chick flick appetizer.

    coconut chicken nuggets

    nuggets with yellow dip

    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 nuggets 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

    Nugget resting in the dip

    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

    ingredients for gluten free chicken nuggets

    • Shredded Coconut: Some countries refer to this as desiccated coconut (same thing). You can use coconut that is coarsely chopped not the gigantic flakey kind.
    • Chicken Breast: Breast is best. Boneless and skinless is what you need..
    • Almond meal: This helps to adhere the coating in a flourless/grain free way.
    •  Egg: A large egg is used for 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

    steps 1-2 greasing the paper and adding condiments to the bowls

    • 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.

    steps 3-4 adding seasoning

    • 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 teaspoon over the chicken, 2 teaspoon with the tapioca starch, 1 teaspoon in the egg wash and 2 teaspoon in with the breading. If any seasoning is left over add more to the chicken and breading bowl and mix each bowl thoroughly.

    steps 5-6 dredging chicken with flour and egg wash

    • 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.

    steps 7-8 adding coating and placing on the tray

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

    steps 9-10 drizzling with oil and baking nuggets

    • Remove the nuggets from the refrigerator, spray the top with oil then drizzle some oil over each chicken nugget (very important) to ensure the 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 12-15 minutes, turning half way through

    Are the nuggets suitable for home freezing?

    Yes, you can store the nuggets in small portions in a ziplock bag after they have been cooked and completely cooled down. Use an oven or 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 bake 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 grip the chicken with my fingers (forefinger and thumbs).
    • It is very important to make the chicken rest 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 to 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

    More dip ideas

    • Scotch Bonnet Pepper Sauce
    • Mango Pineapple Hot Sauce
    • BBQ sauce
    • Honey mustard
    • Tomato sauce

    Fingers grabbing nuggets

    More chicken recipes you may like

    • Jamaican Curry Chicken
    • Lemon Pepper Chicken
    • Cajun Chicken Breast with Zoodles
    • Spicy Pineapple Glazed Air Fryer Chicken Wings

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    9 nuggets with dipping sauce

    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 teaspoon of parsley
    • 1 teaspoon of thyme
    • ½ teaspoon of coriander (cilantro) optional
    • 1 teaspoon of black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ¼ teaspoon of curry powder
    • ⅛ teaspoon of cayenne pepper
    • 1 teaspoon 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 it 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 teaspoon over the chicken, 2 teaspoon with the tapioca starch, 1 teaspoon in the egg wash and 2 teaspoon 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 ensure it sticks and is evenly coated.
    • Put each chicken nugget on the tray lined with parchment paper and then 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 the 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 grip the chicken with my fingers (forefinger and thumbs).
    • It is very important to make the chicken rest 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 to 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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

    « Jamaican Ginger Cake (Gluten Free + Dairy Free)
    Mango Pineapple Hot Sauce (Vinegar Free option) »
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Juliet

      July 15, 2019 at 10:46 pm

      Hi I look forward to making these! Do you think I can sub corn flour instead of tapioca flour?

      Reply
      • Charla

        July 15, 2019 at 10:47 pm

        Yes, as long as you are using starch it will work!! Enjoy!!

        Reply
    2. Pete

      May 03, 2017 at 8:00 pm

      5 stars
      Yess, I absolutely love chicken nuggets! When I saw this recipe, I got so excited as I don't normally cook and in-fact I eat a lot of frozen chicken nuggets, but no longer.. This recipe has definitely gotten my attention and will be purchasing these ingredients next time I'm out grocery shopping. Thanks for sharing your talented expertise! 🙂

      Reply
      • Charla

        May 04, 2017 at 8:19 pm

        Thank you! I'm excited for you Pete and please follow up with some feedback.

        Reply
    3. Platter Talk

      January 25, 2017 at 5:30 pm

      5 stars
      I love the idea of coconut chicken and your sauce kicks butt and takes names! Thanks for idea & recipe.

      Reply
      • Charla

        January 25, 2017 at 5:33 pm

        Thank you so much

        Reply
    4. Ali from Home & Plate

      January 25, 2017 at 4:52 pm

      5 stars
      I never have had coconut chicken nuggets but what a delicious idea instead of traditional breadcrumbs. I can imagine the flavor. Like being on a tropical island. I will try this soon.

      Reply
      • Charla

        January 25, 2017 at 5:34 pm

        Hi Ali, Yes this recipe will definitely take you to paradise.

        Reply
    5. sue | theviewfromgreatisland

      January 25, 2017 at 4:28 pm

      BIG chicken nugget fan here 😉 and I really think McDonald's needs to get the recipe for your sauce, I could eat that all by itself, just hand me a spoon!

      Reply
      • Charla

        January 25, 2017 at 4:37 pm

        Lovely comment! Thanks Sue;)

        Reply
    6. Dannii

      January 25, 2017 at 4:00 pm

      I bet kids and adults alike would love these. I am going to have to try and make a vegan version of these.

      Reply
      • Charla

        January 25, 2017 at 4:38 pm

        Would love to see your vegan version of this recipe Dannii

        Reply
    7. Usnea

      January 24, 2017 at 9:51 am

      5 stars
      This is a wonderful recipe ? I did it almost exactly as directed! I made my own mixed herb blend, used 2 eggs, added a tiny bit of salt to the coconut, and used cashews instead of almonds. I love you! This is what I hoped it would be like and so much more! I'm going to make these again tomorrow!

      Reply
      • Charla

        January 25, 2017 at 1:25 pm

        Hi Usnea. Thank you so much for your wonderful feedback. I always aim to please my readers when creating my recipes so this comment means so much to me.

        Reply
    8. Karly

      January 23, 2017 at 5:40 pm

      Yaaas! The prefect touch of sweetness every chicken nugget needs. My family is going to love these!

      Reply
      • Charla

        January 23, 2017 at 8:21 pm

        Thanks Karly. I promise yourself and the family will love this recipe.

        Reply
    9. Usnea

      January 22, 2017 at 9:02 am

      I hate to leave comments before I try a recipe, but I have a couple questions! Can I substitute tapioca flour for tapioca starch? (Are they the same thing?) & What do you mean by, herb, in this recipe? I can't wait to make these and the sauce!!!!

      Reply
      • Charla

        January 23, 2017 at 8:35 pm

        Hi Usnea.

        I'm happy tp assist with preparing this recipe. Tapioca flour and tapioca starch aren't the same thing. The starch derived from the root, it's used as a thickener. On the other hand, the flour is simply the whole cassava ground. You can use any of these that you have to hand. In regards to what is mixed herbs, mixed herbs are a medley of various herbs - parsley, coriander, savory, oregano. You can buy them as a herbaceous blend making it easier to use. I will post a link above to where you can buy some from.

        Reply

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