This is a quick and simple recipe for chicken nuggets (but shaped like sticks to be easier for small hands to pick up) that my mom threw together the other day. My son recently passed chicken but is getting bored with it. I think he would like chicken nuggets but all of the gluten-free options I have found contain rice, so he will have homemade ones instead 🙂
This recipe uses breadcrumbs but if you have corn as a safe, I believe Erewon makes a single ingredient corn flake cereal that could be interesting to try as a coating! Other crushed cereals might work too, such as Kix.
- 1/2 lb ground white meat chicken
- 1/4 cup potato flour (or other safe flour)
- Egg wash (one beaten egg + 1 Tbsp water)
- 3/4 cup bread crumbs*
- 2 Tbsp grapeseed oil (or other safe oil)
*I have never found safe store-bought breadcrumbs. To make your own, put two end pieces of safe bread into a mini chopper and pulse. Bread can be toasted or un-toasted depending on how crunchy you want your chicken sticks to be.
Shape chicken into small stick shapes. Roll each stick in potato flour.
Next dip in egg wash.
Roll each stick in breadcrumbs.
Prepare parchment-lined baking sheet and drizzle with oil. Place chicken sticks on baking sheet and place in oven for 15 min at 350 degrees.
Flip each stick over and continue baking for another 15 minutes until thermometer reads 165 degrees. Cool, freeze, and reheat as needed!