How To Make Gluten-Free Chicken Nuggets
Crispy and tasty, these gluten-free chicken nuggets are made using 4 ingredients for juicy and tender bites that are ready in 20 minutes.
Prep:
15 mins
Cook:
5 mins
Total:
20 mins
Ingredients
- 2 cups corn square cereal, bite-size, such as Corn Chex®
- 2 eggs
- ⅓ cup rice flour
- 4 chicken breast, skinless, boneless, halves, cut into bite-size pieces
- ¼ cup oil, for frying
Instructions
- Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
- 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.
- Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
-
Cook chicken nuggets in hot oil for 2 to 3 minutes per side until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.
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Serve and enjoy.
Nutrition
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