Gluten-Free Chicken Nuggets

My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.


Recipes · Meat and Poultry · Chicken · Fried Chicken Recipes


Prep Time: 15 mins
Cook Time: 5 mins
Servings: 4
Total Time: 20 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 2 cups bite-size corn square cereal (such as Corn Chex®)

  • 2 eggs

  • ⅓ cup rice flour

  • 4 skinless, boneless chicken breast halves, cut into bite-size pieces

  • ¼ cup oil for frying, or as needed


Directions

  1. Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.

  2. Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.

  3. Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.

  4. Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.

  5. Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Nutrition Facts (per serving)

Nutrition Facts
326 Calories
9g Fat
24g Carbs
36g Protein


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