Gluten Free Classic Homemade Chicken Nuggets

Total time40 min

Prep time20 min

Cook time20 min

Gluten Free Classic Homemade Chicken Nuggets

Tender chicken breast pieces get seasoned simply with salt and pepper, then coated in a well-spiced dredge of garlic powder, onion powder, and paprika before a golden, crunchy crumb finishes the job. Each piece gets pressed firmly so that crust really clings, then pan-fries in hot oil until deeply golden and cooked through to a juicy 165°F center. The result is a nugget with real crackle and crunch on the outside and a moist, well-seasoned bite underneath — miles better than anything from a freezer bag. Ketchup or honey mustard on the side makes this feel like a nostalgic favorite, minus any of the usual takeout guesswork. It's a solid pick for a gluten free dinner rotation, especially for picky eaters who just want a good nugget.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tsp kosher salt
½ tsp black pepper
½ cup neutral oil (such as canola oil or vegetable oil), plus more as needed

For the breading

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
2 large eggs
2 tbsp whole milk
1 cup panko breadcrumbs
½ tsp kosher salt

For serving

ketchup or honey mustard, for serving (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and season all over with 1 tsp kosher salt and the black pepper.
2
Set up a three-bowl breading station: in the first shallow bowl, whisk together the flour, garlic powder, onion powder, and paprika. In the second bowl, whisk the eggs with the milk until smooth. In the third bowl, combine the panko with 1/2 tsp kosher salt.

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