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+ servings
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.
Course Appetiser
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 nuggets
Calories 118kcal
Author Charla


  • 1 cup of shredded coconut
  • 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
  • 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


  • 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.


  • 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


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