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Gluten-Free Chicken Nuggets

Crispy, almond-flour coated chicken nuggets that are quick to make and naturally gluten-free.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pounds chicken breast cut into bite-sized pieces
  • kosher salt to taste
  • ground black pepper to taste
  • 2 large eggs slightly beaten
  • 2 teaspoons water
  • 1 1/2 cups almond flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • avocado oil spray for cooking
  • preferred gluten-free dipping sauce for serving

Instructions

  • Pat the chicken pieces dry and season them with kosher salt and ground black pepper.
  • In a shallow dish, whisk the eggs with 2 teaspoons water until slightly blended; season with a pinch of salt and pepper.
  • In another shallow dish, combine the almond flour, garlic powder, onion powder, Italian seasoning, paprika, chili powder, and cayenne pepper (if using).
  • One at a time, dip each chicken piece into the egg mixture, then dredge in the almond flour mixture until thoroughly coated.
  • Heat a large skillet over medium heat and lightly coat it with avocado oil spray.
  • Working in batches to avoid overcrowding, cook the nuggets about 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F).
  • Transfer cooked nuggets to a paper towel–lined plate to drain any excess oil.
  • For extra crispiness, place the cooked nuggets in a preheated 400°F oven for 5 minutes before serving with your preferred gluten-free dipping sauce.

Equipment

  • Skillet
  • two shallow dishes
  • Measuring Cups and Spoons
  • Tongs or fork
  • Paper Towels
  • oven (optional)

Notes

  • Work in batches to keep nuggets crispy.
  • Pat chicken dry so coatings adhere better.
  • Use a thermometer to ensure internal doneness of 165°F.
  • Oven step crisps nuggets without extra oil.