Super Easy Gluten-Free Chicken Nuggets Recipe

Hi all! I hope you’re surviving the coronavirus quarantine. At my house, we are spending more time together and doing lots of in-home cooking to reduce costs and potential exposure to the virus. This gluten-free chicken nugget recipe has always been a big hit with my kids, so you better believe it’s become one of my go-to dinners during the crisis!

The secret to my gluten-free chicken nugget recipe is to get your oil super hot before adding the breaded chicken. This ensures that the chicken comes out slightly browned and crispy, not soggy from extra oil being absorbed. I use avocado oil because it doesn’t smoke at high heat (like olive oil does), but you could use a variety of Paleo-friendly oils, including coconut oil, or even a mixture.

To make the chicken nugget recipe gluten-free, I like to use tapioca flour lightly seasoned with herbs to coat my chicken. If you have picky kids, you can omit or alter the seasonings to taste.

Super Easy Gluten-Free Chicken Nuggets Recipe (It’s Paleo Too)

INGREDIENTS

• 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces

• 1 tbsp salt

• 1 tbsp oregano

• 1 tbsp onion powder

• 2 tsp course pepper

• 1 tbsp garlic powder

• 3 eggs scrambled

• 1 cup tapioca flour

• Avocado oil for frying

INSTRUCTIONS

Cut chicken breast into small, bite-size pieces. Season chicken with seasoning, salt, and pepper. Place tapioca flour in a shallow dish or pie plate. Scramble eggs and mix in with chicken. Heat 2 to 3 inches of oil in a deep skillet over medium-high heat. Using a thermometer, watch for it to reach 350 degrees. If you don’t have a thermometer, put a little of the flour in the skillet and if it sizzles, then it’s hot enough. Coat chicken in flour and place chicken in hot oil. Cooking in batches, cook several chicken pieces at a time. Cook for 2 to 3 minutes, turning once. The chicken should be golden brown when it's done, but it won't be as deep of a color as if you were using regular flour. Place chicken on a paper towel-lined plate or rack to drain excess oil. Repeat with the remaining chicken.