clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Chicken Nuggets dipped into spicy mayo

Gluten Free Chicken Nuggets with Plantain Chips

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


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


  • 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


  1. Preheat the oven to 375°F and grease 2 cookie sheets with cooking spray. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: chicken
  • Method: oven

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