I was at Trader Joe’s the other day with my kids and they had their new baked gluten free chicken nuggets out for sampling. My kids loved them, I thought they were pretty darned tasty, and thus they ended up in my freezer.
Never to be outdone by prepackaged foods, I set about re-creating a healthier, and just as tasty version, of baked gluten free chicken nuggets that my family would love, and that would be free of such unsavory ingredients as soybean oil (likely GMO if not labeled “organic”).
Plus, I’m a big fan of organic, free range meat, so if I made it myself, I’d have a lot healthier version, using meat that wasn’t factory farmed.
I started searching for recipes and lo and behold, I came across one on my very own blog! Ha! I’ve been blogging for about 7 years now, and this is not the first time that I’ve completely forgotten about a recipe I posted.
The recipe I’d posted was from my non-gluten free glory days, so I tweaked it a bit to make it truly gluten free, used organic, non-gmo ingredients, and meat from a healthy pastured chicken, and voila, homemade baked gluten free chicken nuggets were served to the awe and wonderment of my family (okay, that may be an embellishment. I wish my kids were starry eyed over every meal I served them!). Anyway, we all enjoyed them and deemed the store bought gluten free chicken nuggets as a good back-up, but definitely coming in at second place!
5 from 1 reviews
Gluten Free Chicken Nuggets
Easy to make and much healthier than the salt and preservative laden chicken nuggets you'll find in the freezer section, these crunchy nuggets will have both kids and adults vying for more.
½ cup parmesan cheese, grated
½ tsp. dried basil
½ tsp garlic powder
½ tsp. Redmond sea salt or seasoning salt
½ tsp. pepper and/or paprika
1 lb chicken breasts
In a shallow bowl combine first 6 ingredients.
In a second shallow bowl mix egg with a fork.
In a third shallow bowl (pie plates work well for this job!) add arrowroot flour.
Cut chicken into similar sized pieces about 2" x 1" (or whatever works for you) and put into a paper towel lined bowl.
Preheat oven to 400 degrees F.
If you've enlisted your kids to help, line everyone up in front of a bowl or, if you've got no volunteers, you'll have to go it alone.
Coat chicken pieces lightly with flour.
Dip the arrowroot flour coated chicken piece(s) into the egg. Coat lightly with egg and transfer into the cornflake bowl.
Coat with cornflake mixture and place on greased cookie sheet.
Bake for 12-15 minutes or until juices run clear
*Please note that Trader Joe's corn flakes are NOT gluten free. They contain barley malt extract. 🙁