Gluten Free Chicken Nuggets (Ground Chicken)
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!
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
OVEN METHOD: I prefer the air fryer method as it's quicker and results in crispier chicken nuggets, but if you don't have an air fryer, you can also make these in the oven. Preheat your oven to 400F, and follow the recipe for breading the nuggets as instructed. If you have an oven-safe wire rack, place that on top of a baking sheet, then add your nuggets on top. If not, just add them directly to the baking sheet. Spray the top with oil, bake for 7-8 minutes, then flip, spray the other side and continue cooking for 7-8 more minutes. NUTRITION INFO: The nutrition information below, listed per nugget, is slightly overestimated, because you will not use ALL of the breading mixture.
Nutrition
Calories: 58kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 286mg | Potassium: 101mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.3mg