Gluten Free Baked Chicken Nuggets Recipe
Crispy, gluten-free chicken nuggets baked (or air-fried) using rice flour for a crunchy, juicy result.
Servings: 4 servings
Ingredients
- 1 large boneless skinless chicken breast
- 1/2 cup unsalted butter, melted
- 1/2 cup rice flour see note for homemade rice flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 390°F (200°C) or preheat your air fryer to 390°F.
- Slice the chicken breast into 1/2-inch thick pieces, then cut each piece into 2–3 nugget-sized pieces.
- Place the melted unsalted butter in a shallow bowl for dipping.
- In another bowl, whisk together the rice flour, garlic powder, ground paprika, salt, and black pepper until evenly combined.
- Dip each chicken nugget first into the melted butter, then coat thoroughly in the rice flour mixture, shaking off any excess. Place coated nuggets on a parchment-lined baking sheet or directly into the air fryer basket in a single layer.
- If baking, bake the nuggets on the prepared sheet for 15–18 minutes or until golden brown and cooked through (internal temperature 165°F). If using an air fryer, air-fry for 7–8 minutes or until golden and cooked through; cook times may vary by appliance.
- Remove the nuggets when done and let rest a minute before serving.
Equipment
- oven or air fryer
- baking sheet or air fryer basket
- Parchment Paper
- Cutting Board
- chef's knife
- 2 bowls
- Measuring cups and spoons
Notes
- Homemade rice flour: blend 2 cups long-grain white rice until fine; adjust blending time as needed.
- One cup of rice grain yields about 1.5 cups rice flour, depending on grind.
- Use melted unsalted butter for juicier nuggets; olive oil is an alternative.
- Dipping in egg produced drier results in testing; butter worked best.