Gluten Free Chicken Nuggets
Pinch of Wellness
Gluten Free Chicken nuggets are tender on the inside and slightly crispy on the outside. Approved by kids and adults!
servings (5 nuggets = 1 serving)
boneless & skinless
gluten free panko bread crumbs
grated Parmesan cheese
use the canned/jar version; not fresh
Preheat oven to 425F.
Place a metal cooling rack on top of a cookie sheet. The chicken nuggets will cook on the cooling rack. Set aside.
Pound the chicken breast to an even thickness. Cut into 1 inch to 1.5 inch cubes. Set aside.
In a small bowl, combine the bread crumbs, Parmesan cheese, garlic powder, onion powder, pepper, salt, paprika & Italian seasoning. Mix until combined.
In a separate small bowl, combine the melted butter and milk. NOTE: Cool butter for a couple minutes before adding the milk to prevent the butter from hardening.
Begin the breading process. Line up the cut chicken, butter mixture and bread crumb mixture next to each other.
Using a pair of tongs, dip each piece of chicken in the butter mixture and then dip into the breadcrumb mixture. Tap off extra butter prior to dipping in the breadcrumbs.
Place the breaded chicken on top of the cooling rack, leaving about ½ inch of space between each nugget to allow for thorough cooking.
Bake for 20 minutes, or until the internal temperature of the chicken nuggets reaches 165F when temped with a meat thermometer.
Serve warm. Enjoy!
Alternative method to make breading the chicken nuggets easier:
Place the chicken cubes in a medium bowl.
Pour the butter/milk mixture over the chicken and mix well until all pieces of chicken are coated.
Place the breadcrumb/spices mixture in a large gallon ziplock bag.
Using a pair of tongs, place about half of the chicken cubes in the ziplock bag.
Close the bag and shake until all chicken is coated. Remove chicken and place on the cooling rack to cook.
Repeat with the remaining chicken.
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