These gluten free chicken nuggets are crunchy on the outside and tender inside. They’re simple to make, gluten free, dairy free, and can be nut free depending on the crumbs you choose.
This recipe came together by chance one weekend while deciding what to cook. The result was unexpectedly delicious—so much that I’ve made them multiple times and keep extras in the freezer for when the craving hits.
Easy to make nuggets
Unlike typical nugget recipes, these use ground chicken. That gives them the classic nugget texture and makes the breading step extra simple—no egg wash needed for coating. They bake in about 15 minutes, which is perfect for weeknights, and they freeze well for meal prep. These are fast, flavorful, and reliably crispy.
Paleo Breading
Many types of crumbs work well—crackers, tortilla chips, or savory crisps. Use any chip or cracker you enjoy, pulse to a coarse crumb, and use to coat the nuggets. Choosing a nut-free cracker or chip keeps the recipe nut free. You can even prepare the breading in advance and store it covered for a few days to speed up dinner prep.
Reheating the nuggets
To keep the breading crisp, reheat in an oven or air fryer. Air fry at 375°F for 5–7 minutes, or reheat in a 375°F oven for 10–12 minutes. Both methods restore crunch without drying the interior.
Dipping Sauce for Nuggets
My favorite dip is honey or hot honey—the mix of sweet, savory, and a hint of heat is excellent. Of course, BBQ sauce, ranch, honey mustard, or ketchup are all great options depending on what you prefer.
Give this recipe a try—you might be surprised at how nostalgic and satisfying these nuggets are. They’re a perfect family-friendly option and a great staple for quick dinners.
- Paleo Whole30 Chicken Tenders
- Whole30 Paleo Air Fryer Breaded Chicken
- Paleo Chicken Bites
- Whole30 Ranch Chicken Bites
Gluten Free Chicken Nuggets
Ingredients
- 2 pounds ground chicken
- 1 ½ teaspoons salt
- 1 large egg
- 3 tablespoons coconut flour
- 1 cup ground crackers or chips (e.g., one 4.25 oz box Simple Mills crackers)
Instructions
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Preheat the oven to 415°F and line a sheet tray with parchment paper.
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Blend the crackers or chips to a coarse crumb and place in a small bowl.
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In a large bowl, combine ground chicken, salt, egg, and coconut flour. Mix until fully combined. Using a tablespoon, scoop out portions and shape into nugget forms. Dip each nugget into the crumb mixture, coating all sides, and place on the prepared sheet tray. Repeat until all the meat is used (about 30 nuggets). Discard any leftover crumbs.
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Lightly spray the nuggets with coconut or olive oil spray and bake for 15 minutes at 415°F, until golden and cooked through.
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Serve warm with your favorite dipping sauce.
Notes:
*These are nut free if you choose a nut-free cracker or chip for the breading.
Nutrition Information
Carbohydrates: 6 g
Protein: 6 g
Fat: 4 g
