Gluten Free Dairy Free Chicken Nuggets

Total time40 min

Prep time20 min

Cook time20 min

Tender chunks of chicken breast get seasoned simply with salt and pepper, then dunked into a tangy, slightly curdled milk-and-egg mixture before landing in a seasoned coating loaded with garlic powder, onion powder, and smoked paprika for real depth. Pan-frying in a hot neutral oil gets every piece deeply golden and crisp on the outside while staying juicy inside, with a quick check for that perfect 165°F finish. These come together in batches on a wire rack so the crust stays shatteringly crisp instead of steaming — no soggy bottoms here. It's the kind of nugget that tastes like a diner favorite but is easy enough to pull off on a weeknight, and it's a solid pick for a gluten free dinner rotation. Serve them hot with your favorite dipping sauce and watch them disappear fast.

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Ingredients

4 servings

For the chicken

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

For the breading

½ cup dairy free milk
1 tbsp apple cider vinegar
1 large egg
1 cup breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
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.
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp kosher salt

For cooking

⅓ cup neutral oil (such as avocado oil or canola oil), plus more as needed

Instructions

1
Combine the dairy free milk and apple cider vinegar in a shallow bowl and let stand for 2 minutes until slightly curdled. Whisk in the beaten egg.
2
In a second shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, and 1/2 tsp kosher salt. Place the breadcrumbs in a third shallow bowl.

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