These are the best Crispy Gluten Free Chicken Nuggets! They are easy to make and so good you’d never know they are gluten free!
These Crispy Gluten Free Chicken Nuggets are actually delicious! I never thought a gluten free fry would be this good but these really deliver. I recently made dinner for a neighbor who is gluten free and just had a baby. I always like to take meals that are comforting but not too heavy. I decided to try out a gluten free chicken nugget and honestly these are so good! BMW can barely tell the difference. If you’ve been looking for a great gluten free fried chicken recipe, here it is!
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Crispy Gluten Free Chicken Nuggets
I have been really impressed with how far gluten free flour substitutes have come over the past few years! They keep getting better and better. I am still figuring out the perfect substitute for baked good but in this fry recipe I found that a rice based flour substitute
I also recommend seasoning the bread crumb mixture which adds a nicely light flavor! I do this in my gluten full recipes too. The addition on salt, pepper, garlic powder and dried parsley work really well in this recipe.
Tips for Frying Gluten Free Chicken Nuggets
- Be sure a use a vegetable or peanut oil for frying. These work best in my opinion.
- The oil should hover right around 350 degrees F. If your oil gets too hot or cool, bring it back to 350. This will ensure that golden crispy crunch without burning the batter or becoming soggy.
- Don’t crowd the pan! Work in batches of about 10-12 pieces in a large pot. This will help the oil stay around the correct temperature and allow the pieces to fry evenly.
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Crispy Gluten Free Chicken Nuggets
Ingredients
- 16 oz chicken breast or tender about 2 chicken breasts
- 2 cups gluten-free flour preferably rice-based cup for cup
- 2 cups gluten-free panko breadcrumbs 1 8oz package
- 2 tbsp dried parsley
- 1 tbsp garlic powder
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 large eggs
- 1 cup buttermilk can substitute whole or skim milk
- 6 cups vegetable or peanut oil for frying
Instructions
- Heat oil in a large pot to 350°. Meanwhile, dice the chicken into bite sized cubes, 1-2 inches.
- In a large bowl, whisk together gluten free cup for cup flour substitute, gluten free panko breadcrumbs, parsley, garlic powder, salt and pepper. In a separate bow, whisk together eggs and buttermilk.
- Dip chicken pieces into egg mixture and then into breadcrumb mixture. Fry in batches of 10-12 pieces at a time for about 3-5 minutes until chicken bites are golden brown and have reached an internal temperature of 165°. Remove from pot with a spider strainer or tongs and place onto a paper towel lined plate.
- Serve hot with your favorite dipping sauces or alongside a salad or veggies!
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