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Gluten Free Chicken Nuggets dipped into spicy mayo
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Gluten Free Chicken Nuggets with Plantain Chips

Let's make the best Gluten-Free Chicken Nuggets using plantain chips, almond flour, and rice flour to make the crispiest nuggets ever.
Prep Time15 minutes
Cook Time15 minutes
Course: chicken
Servings: 3 -5 servings
Calories: 1086kcal
Author: Dalya Rubin


  • 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


  • Preheat the oven to 375°F and grease 2 cookie sheets with cooking spray. 
  • 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. 
  • 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. 
  • In a medium bowl, whisk together the eggs and non dairy milk. 
  • 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. 
  • Carefully, remove one chicken cube from the bowl and lightly shake off any excess egg. 
  • Place the chicken piece into the bowl of the plantain-almond crumb mixture and coat on all sides. 
  • Place the chicken cube onto the prepared baking sheet. 
  • Repeat steps 6 through 8 until all the chicken nuggets are arranged on the baking pans. 
  • Drizzle each chicken nugget with olive oil or spray with cooking spray, before baking.
  • 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.
  • Allow to cool for 10 minutes before enjoying! Serve with your favorite spicy mayo or garlic aioli. 


Serving: 1Serving | Calories: 1086kcal | Carbohydrates: 60g | Protein: 115g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 426mg | Sodium: 2281mg | Potassium: 2238mg | Fiber: 8g | Sugar: 18g | Vitamin A: 432IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 4mg