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Oven Baked Chicken Nuggets, Gluten-Free

These chicken nuggets bake up crispy with a flavorful coating. I tried making them with crisp rice cereal in place of the oats, and it tastes very similar- but since it didn't add to the crunchiness, I stuck with oats. Substitute crisp brown rice cereal if oats are a problem for you or your family. Seasoning both the chicken and the batter ensures flavorful and moist chicken.
Prep Time30 minutes
Cook Time13 minutes
Total Time43 minutes
Course: Snack
Cuisine: American
Servings: 4 people
Calories: 382kcal

Ingredients

Chicken Marinade

  • 1 pound chicken about 3 breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon turmeric
  • pinch of cayenne optional

Coating

  • 1 egg
  • 1/3 cup oat flour
  • 1/4 cup almond flour or almond meal
  • 1 tablespoon arrowroot powder optional*
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon mustard powder
  • pinch of cayenne

Instructions

  • Cut chicken breasts into bite sized pieces.
  • In a large covered container, add cut up chicken, and evenly coat with olive oil.
  • In a soup bowl, measure out the oat flour, almond flour, and arrowroot.
  • Measure out the spices for both the chicken and the coating at the same time. Add the spices for the chicken into the container, and the spices for the coating into the bowl with the flours.
  • Set the coating mixture aside.
  • Shake the chicken until the spices evenly coat the chicken.
  • Let the chicken marinade in olive oil and spice blend for 30 minutes to overnight.
  • Preheat over to high broil.
  • In a small bowl, whisk an egg.
  • Dip chicken pieces in the egg, then coat in the coating mixture. Place on a lined baking sheet.
  • After all the chicken pieces are coated, broil the chicken on the middle rack for 9 minutes. Flip chicken pieces over, and broil for another 4 minutes.
  • Often, I don't take the time to flip the chicken pieces. I just broil for 13 minutes. Without flipping the chicken, it doesn't brown or get as evenly crunchy, but sometimes that just doesn't matter!

Notes

*The arrowroot powder adds more crunchiness to the coating. It is optional. I have made these without the arrowroot, and I am the only one who notices the difference.

Nutrition

Calories: 382kcal | Carbohydrates: 11g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 126mg | Sodium: 679mg | Potassium: 267mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg