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Gluten Free Chicken Nuggets dipped into spicy mayo

Gluten Free Chicken Nuggets with Plantain Chips


  • Author: Dalya Rubin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3-5 servings 1x
  • Diet: Gluten Free

Description

Let's make the best Gluten-Free Chicken Nuggets using plantain chips, almond flour, and rice flour to make the crispiest nuggets ever.


Ingredients

Scale
  • 6 boneless skinless chicken breasts or boneless skinless chicken thighs, cut into 1-inch cubes
  • 5 oz bag Plantain Chips (I like the Barnana Pink Himalayan Sea Salt flavor)
  • ½ cup Bob’s Red Mill Almond flour
  • ½ cup Bob’s Red Mill White rice flour 
  • 2 tablespoons Bob’s Red Mill nutritional yeast
  • 2 teaspoons fine sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 eggs
  • 2 tablespoons non-dairy milk 
  • 3 tablespoons olive oil

Instructions

 

  1. Preheat the oven to 375°F and grease 2 cookie sheets with cooking spray. 

  2. Meanwhile, place plantain chips into a food processor and pulse until small crumbs. If you don’t have a food processor, bash the chips in a zipped plastic bag using a rolling pin, until they resemble crumbs. 

  3. Combine plantain-chip breadcrumbs, almond flour, white rice flour, nutritional yeast, salt, garlic powder and onion powder in a large bowl. Mix until combined & set aside. 

  4. In a medium bowl, whisk together the eggs and non dairy milk. 

  5. Carefully, add all the chicken cubes into the egg & non dairy milk mixture and toss with your hands, so all the chicken pieces are covered in the liquid mixture. 

  6. Carefully, remove one chicken cube from the bowl and lightly shake off any excess egg. 

  7. Place the chicken piece into the bowl of the plantain-almond crumb mixture and coat on all sides. 

  8. Place the chicken cube onto the prepared baking sheet. 

  9. Repeat steps 6 through 8 until all the chicken nuggets are arranged on the baking pans. 

  10. Drizzle each chicken nugget with olive oil or spray with cooking spray, before baking.

  11. Bake for 15 minutes, then flip each chicken nugget and bake an additional 3-5 minutes. Be sure to cut into the center of your thickest chicken nugget to make sure they’re fully cooked through.

  12. Allow to cool for 10 minutes before enjoying! Serve with your favorite spicy mayo or garlic aioli. 

  • Category: chicken
  • Method: oven

Keywords: baked chicken nuggets, gluten free chicken nuggets, plantain chips as breadcrumbs