If you’ve been missing chicken nuggets since you went gluten-free, look no further than this delicious gluten-free chicken nuggets recipe with mustard maple sauce.
In my quest to cut back on gluten in our diets, I have found a few things that are hard for my family to live without. Breading has to be one of the top things that is naturally incorporated into several of our favorite meals. I had to get creative and find a way to give our dishes a coating that was gluten-free, but also tasty, crunchy, and affordable.
I had a canister of almond flour in the pantry and thought, “Why not?” Also, while brainstorming a recipe, I thought that sweet and savory would go wonderfully with almond flavor, so I grabbed a few spices that I know we like and came up with these gluten-free chicken nuggets. I hope you like them as much as we did. I was not setting out to make a copy cat recipe, but I was shocked by how much this ended up tasting like Chick-Fil-A Nuggets and their sauce. What a happy accident!
Gluten-Free Chicken Nuggets
Ingredients:
- 3 large chicken breasts
- 1 cup almond flour
- 1 Tbsp. brown sugar
- 1 tsp. paprika
- 1 tsp. cumin
- 1 egg
- 1/2 cup milk
- salt and pepper to taste
Directions:
1. Preheat oven to 350°
2. Cut the chicken breasts into small bite size pieces and season with salt and pepper.
3. Whisk together the egg and milk in one shallow dish.
4. In a separate dish stir almond flour, cumin, paprika, and brown sugar well.
5. Dip chicken pieces in milk mixture, and then almond flour mixture until well coated.
6. Place coated chicken nuggets on a baking sheet and bake for 20 minutes or until coating starts to brown.
Maple Mustard Sauce
Ingredients:
- 2 Tbsp. mustard
- 1/4 cup plain yogurt
- 1 Tbsp. maple syrup
Directions:
1. Stir the mustard, yogurt, and maple syrup together until mixed completely.
2. Chill in refrigerator.
These delicious gluten-free chicken nuggets are perfect for dinner, tucked in a lunchbox, or as an after school snack.
- 3 large chicken breasts
- 1 cup almond flour
- 1 Tbsp. brown sugar
- 1 tsp. paprika
- 1 tsp. cumin
- 1 egg
- ½ cup milk
- salt and pepper to taste
- Preheat oven to 350°
- Cut the chicken breasts into small bite size pieces and season with salt and pepper.
- Whisk together the egg and milk in one shallow dish.
- In a separate dish stir almond flour, cumin, paprika, and brown sugar well.
- Dip chicken pieces in milk mixture, and then almond flour mixture until well coated.
- Place coated chicken nuggets on a baking sheet and bake for 20 minutes or until coating starts to brown.
More Gluten Free Meals
Gluten- Free Chicken and Veggie Wraps
Gluten-Free Chili, Macaroni and Cheese Casserole
Slightly Healthier Gluten-Free Garlic Herb Pizza Crust
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