Skip the frozen kind, and try these homemade Gluten Free Chicken Nuggets instead! These nuggets are made with ground chicken, air-fried to crispy perfection, and packed with juicy flavor inside. They’re every bit as satisfying and comforting as the ones you grew up eating, but with a healthier twist. Warning: they disappear fast, so you might want to make a double batch!
It’s back-to-school season and although I am very grateful to not be going back to school (lol), I did want to celebrate with a series of nostalgic foods; re-creations of meals and snacks we all loved growing up. Chicken nuggets are at the top of my list, and truthfully, the obsession has continued well into adulthood. But getting high-quality, gluten free chicken nuggets from the store is surprisingly expensive, so why not make them at home instead!?
I went through many test rounds to perfect these homemade gluten free chicken nuggets with ground chicken. I tried battered vs breaded, oven baked, fried and air fried. But I finally landed on these gluten free, air fried chicken nuggets that are perfectly crispy on the outside and moist & juicy on the inside. They’re so flavorful, made with simple ingredients and beat out the store-bought ones any day.
This recipe is perfect for nights when you wanna feel like a kid again. Or, if you have kids, let them join in on the fun of making these chicken nuggets! It’s so satisfying when you realize you can make some of your favorites at home, for a fraction of the cost, and way healthier. These homemade chicken nuggets are a winner, and I can’t wait to hear what you think.
Why You’ll Love these Homemade Chicken Nuggets with Ground Chicken
- They are made with simple, wholesome ingredients that you can recognize.
- These homemade chicken nuggets are air fried for a healthier option.
- The base is ground chicken which is moist, juicy, and cheaper than chicken breast.
- They are totally gluten free, but you wouldn’t even be able to tell!
- They’re so flavorful, crispy and better than store-bought.
What You Need to Make these Gluten Free Chicken Nuggets with Ground Chicken
For the Ground Chicken Nugget Mixture:
- Ground Chicken: For a more McDonald’s style chicken nugget, we are using ground chicken as the base. I recommend using 93% lean, not 99% lean, to ensure that the nuggets stay moist and juicy on the inside.
- Egg: 1 large egg acts as the binder to hold the ground chicken together and adds moisture.
- Cornstarch: This is the secret ingredient to getting a super similar texture to the McDonald’s McNuggets. You can also use arrowroot starch.
- Cane Sugar: Just a small amount to balance out the savory flavors.
- Garlic Powder, Onion Powder, White Pepper & Kosher Salt: Some savory spices to add flavor to these chicken nuggets. White pepper is slightly more mild than black pepper, and is used mostly for aesthetic purposes here. Feel free to substitute black pepper.
- Cooking Spray: You will need this for coating your hands before forming the ground chicken into nuggets, and then again for spraying the breaded nuggets.
For the Cornstarch Coating:
- Cornstarch: The first layer of coating on these gluten free homemade chicken nuggets is seasoned cornstarch, which absorbs moisture from the nuggets and helps the egg wash cling better.
- Paprika, Garlic Powder, Onion Powder, White Pepper & Kosher Salt: The same spices that are used in the ground chicken mixture, but with the addition of some paprika this time.
For the Egg Wash:
- Eggs: About 2 large eggs, but you likely won’t use all of it. The egg was acts like the “glue” to help the breadcrumb coating stick to the chicken nuggets.
- Water: Adding a splash of water to the eggs helps to loosen it up.
- Kosher Salt: Everything needs to be seasoned with some salt for maximum flavor!
For the Breadcrumb Coating:
- Gluten Free Breadcrumbs: These chicken nuggets are totally gluten free, by using some gluten free breadcrumbs as the final coating. I personally love the brand Aleia’s.
- Paprika, Garlic Powder, Onion Powder, White Pepper & Kosher Salt: Since we’re using plain breadcrumbs, it’s best to jazz them up with some flavor. Don’t be intimidated — these are the same spices that we used for the cornstarch coating.
How To Make these Gluten Free Homemade Chicken Nuggets
Prepare Ground Chicken Mixture:
First, line a small baking sheet with parchment paper and set aside. Then, add ground chicken, egg, cornstarch, sugar and spices to a food processor and blend until combined, about 45 seconds – 1 minute.
Form into Chicken Nuggets:
Spray or coat your hands lightly with oil, then scoop out 1 heaping tablespoon of the ground chicken mixture and form it into a 2″ nugget shape. Place onto the parchment lined baking sheet, and repeat. You should get about 25-26 nuggets total. Transfer to the freezer for 20 minutes.
Create Dredging Station:
Meanwhile, create your dredging station. To one shallow bowl, add the cornstarch and spices and stir until combined. To another shallow bowl, add the eggs, water & salt and stir until combined. To a third shallow bowl, add the breadcrumbs and spices and stir until combined.
Quick Note:
You will likely have to cook the chicken nuggets in two batches, so I recommend leaving the other half in the freezer while you’re breading the first half — it is much easier to bread the nuggets when they are frozen solid.
Bread the Gluten Free Chicken Nuggets:
First, coat both sides of the nugget in the cornstarch mixture, then the egg, letting excess drip off, before finishing it in the breadcrumbs mixture. Press down gently to make sure the breadcrumbs are stuck on well. Add chicken nuggets to air fryer tray/basket. Spray the top generously with oil.
Air Fry the Chicken Nuggets:
Finally, add gluten free chicken nuggets to a pre-heated air fryer, and air fry at 400F for 6 minutes. Then, flip, spray the other side generously with oil, and continue air frying for 4 more minutes, or until golden & crispy.
Can I Oven Bake these Chicken Nuggets Instead of Air Fry?
My preferred method to get perfectly crispy gluten free chicken nuggets is to use the air fryer! However, if you don’t own an air fryer, you can certainly oven bake them instead. Follow the instructions as listed, but preheat your oven to 400F. Then, if you have an oven-safe wire rack, place that on top of a baking sheet. Otherwise, you can just put the chicken nuggets directly onto the baking sheet. Spray the top with a generous amount of oil, then bake for 7-8 minutes, flip, spray the other side and continue cooking for 7-8 more minutes.
How Should I Store Leftover Gluten Free Chicken Nuggets?
These gluten free chicken nuggets are best enjoyed fresh, but after they’ve cooled down fully, they can be stored in an airtight container in the fridge for 3-4 days. To re-heat, I recommend using either the air fryer or oven for maximum crispiness. Air fry at 350F for about 5-7 minutes, or oven bake at 375F for 10 minutes. The quickest method is microwaving them for about 30-45 seconds, but they won’t be as crispy.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Ground Chicken Recipes?
- Buffalo Chicken Smash Burger Tacos
- Sheet Pan Harissa Chicken Meatballs with Cauliflower & Chickpeas
- Ground Chicken Fried Rice
- Sheet Pan Buffalo Chicken Meatballs & Roasted Veggies with Herb Yogurt Sauce
- Dairy Free Butter Chicken Meatballs
Gluten Free Chicken Nuggets (Ground Chicken)
Equipment
- 1 tbsp cookie scoop (optional)
- baking sheet
- parchment paper
- 3 shallow bowls
- fork
Ingredients
For the Ground Chicken Nugget Mixture:
- 1 lb ground chicken (93% lean is best)
- 1 large egg
- 2 tbsp cornstarch or arrowroot starch
- 1 tsp kosher salt
- ½ tsp cane sugar
- ¼ tsp garlic powder
- ¼ tsp white pepper or black pepper
- ⅛ tsp onion powder
For the Cornstarch Coating:
- ½ cup cornstarch or arrowroot starch
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp white pepper or black pepper
- ¼ tsp onion powder
- ¼ tsp paprika
For the Egg Wash:
- 2 large eggs
- ½ tsp kosher salt
- splash of water
For the Breadcrumb Coating:
- 1 cup plain gluten free breadcrumbs
- ½ tsp kosher salt
- ¼ tsp white pepper or black pepper
- ¼ tsp garlic powder
- ⅛ tsp onion powder
- ⅛ tsp paprika
Instructions
- Line a small baking sheet with parchment paper and set aside. Then, add ground chicken, egg, cornstarch, sugar and spices to a food processor and blend until combined, about 45 seconds – 1 minute.1 lb ground chicken, 1 large egg, 2 tbsp cornstarch, 1 tsp kosher salt, ½ tsp cane sugar, ¼ tsp garlic powder, ¼ tsp white pepper, ⅛ tsp onion powder
- Spray or coat your hands lightly with oil, then scoop out 1 heaping tablespoon of the ground chicken mixture and form it into a 2" nugget shape. Place onto the parchment lined baking sheet, and repeat. You should get about 25-26 nuggets total. Transfer to the freezer for 20 minutes.
- Meanwhile, create your dredging station. To one shallow bowl, add the cornstarch and spices and stir until combined. To another shallow bowl, add the eggs, water & salt and stir until combined. To a third shallow bowl, add the breadcrumbs and spices and stir until combined.½ cup cornstarch, 1 tsp kosher salt, ½ tsp garlic powder, ¼ tsp white pepper, ¼ tsp onion powder, ¼ tsp paprika, 1 cup plain gluten free breadcrumbs, ½ tsp kosher salt, ¼ tsp white pepper, ¼ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp paprika, 2 large eggs, ½ tsp kosher salt, splash of water
- You will likely have to cook the chicken nuggets in two batches, so I recommend leaving the other half in the freezer while you're breading the first half — it is much easier to bread the nuggets when they are frozen solid.
- First, coat both sides of the nugget in the cornstarch mixture, then the egg, letting excess drip off, before finishing it in the breadcrumbs mixture. Press down gently to make sure the breadcrumbs are stuck on well. Add chicken nuggets to air fryer tray/basket. Spray the top generously with oil.
- Add chicken nuggets to a pre-heated air fryer, and air fry at 400F for 6 minutes. Then, flip, spray the other side generously with oil, and continue air frying for 4 more minutes, or until golden & crispy. SEE NOTE FOR OVEN METHOD.
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.