These gluten free chicken nuggets are baked, not fried, making them a healthier choice than many store-bought brands. They’re easy to make and full of Italian flavor. Drizzled with olive oil or dipped in buttermilk (your choice), they’re rolled in a combination of herbs, gluten free bread crumbs and Parmesan cheese. And whether you decide to eat them plain, right out of the oven, or dipped in your favorite Marinara sauce, they’re delicious!
Note: They can also be cooked and frozen for later.
- Chicken breasts - 4 (approximately 2 - 2 1/4 lbs)
- GF bread crumbs - 2/3 cup
- Parmesan cheese - 2/3 cup
- oregano (dried) - 1 Tablespoon
- basil (dried) - 1 teaspoon
- garlic powder - 1 teaspoon
- black pepper - 1 teaspoon
- sea salt - 3/4 - 1 teaspoon
- paprika - 1/2 teaspoon
- *olive oil - 2 Tablespoons
Preheat oven to 400 degrees Fahrenheit. Prepare cookie sheet by spraying with GF cooking oil.
Cut the chicken breasts into (approximately) 1" pieces and set aside.
Measure and mix the GF bread crumbs, cheese, herbs, garlic powder, paprika, salt and pepper. Make sure it's whisked together well and then spread on a plate for easing rolling.
Drizzle olive oil over the pieces and stir through so all the pieces are coated OR if you prefer, omit the oil entirely and dip the chicken nuggets in buttermilk. Then roll in the GF breadcrumb mixture and carefully arrange on the prepared cookie sheet.
Cook for 10 minutes, then turn them over and cook for an additional 10 minutes. Makes approximately 45 pieces.
Enjoy them plain or dipped in your favorite Marinara sauce, GF Ranch Dressing (or another of your choosing). Best if served warm.
*If you prefer not using oil, you may substitute with buttermilk. Simply pour enough into a small bowl and cover/dip a few pieces of chicken at a time before rolling in the GF bread crumb mixture.