Easy Homemade Gluten Free Chicken Nuggets Are a Dinner Winner

When my family began our real food lifestyle we stopped buying frozen processed dinner foods. So, when the boys asked for that standard childhood favorite – chicken nuggets – I knew I’d need to find a way to make them myself.

I also wanted to cut wheat from our diet as much as possible, so I started experimenting with making homemade gluten-free chicken nuggets.

It seems easy enough to bread and fry or bake bite-sized chicken pieces, right? Really, it is. Unless you’re sensitive to gluten. Finding a good gluten-free chicken nugget recipe is a bit trickier.

After a trying a few recipes that didn’t quite give us the flavor and texture we were looking for, I finally created my first gluten free chicken nugget recipe.

These coconut flour breaded chicken nuggets fry up golden brown with a nice crispy texture. They are exactly what we’re looking for in a gluten free chicken nugget!

Read on for the recipe. There’s a printable recipe card at the end if you need it.

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Gluten Free Chicken Nuggets Recipe – Made with Coconut Flour

You can bake these nuggets instead of frying them. (See the recipe notes for baking instructions.) When I don’t have time to babysit the frying pan, I pop them in the oven. They aren’t quite as crispy, but they still bake to a golden brown and taste great.

(Hate the taste of coconut flour? Try my other gluten free chicken nuggets that use arrowroot powder.)

Here’s the recipe! (Scroll to the bottom for a printable version)

2 lbs of boneless chicken

1/2-3/4 cup coconut flour

1/2 cup coconut oil or avocado oil (if you don’t like the taste of coconut oil avocado oil is a great alternative. It’s flavorless.)

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp salt

Instructions

1. Cut the chicken breasts into bite-sized pieces. (I make mine about 2 inches long and an inch thick.)
2. Mix together the coconut flour, garlic powder, onion powder, paprika and salt.
3. Heat the coconut oil in a frying pan.
4. Coat the chicken pieces with the coconut flour mixture and place them in the frying pan. (I usually fill a gallon-sized plastic zipper bag with the flour mixture, add the chicken pieces and shake. Clean up is easier and my fingers don’t get coated with flour this way.)
5. Fry* until golden brown and until the center of the nuggets reaches at least 160 degrees F.
6. Remove from pan and enjoy!

*I’ve also baked these in a 400-degree oven for 25 minutes.  If you don’t have time to watch a frying pan or you’re out of coconut oil, these bake well.

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