These crispy, juicy chicken nuggets are everything you love about a fast food favorite—made completely gluten- and dairy-free! This recipe comes from Gluten Free Dave, a popular celiac disease content creator and home cook who won the chance to feature his recipe on our website through a fundraising event aboard Celiac Cruise, where the Celiac Disease Foundation raises funds to support our Food Insecurity Resource Network.
Dave first developed this recipe for a friend’s teenage daughter who was newly diagnosed with EoE and missing her favorite chicken nuggets. After a few test runs and some key gluten and dairy substitutions, he perfected a version that’s just as crave-worthy—without the allergens. Now, it’s a go-to favorite for families everywhere!
PrintBetter-Than-Fast-Food Chicken Nuggets
5.00 from 1 reviews
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- Prep Time: 25 minutes
- Marinating Time: At least 2 hours
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
- 4 large chicken breasts
- 1 cup pickle juice
- 1/2 cup plant milk of choice
- 1 cup gluten-free panko crumbs
- 140 grams (1 cup) gluten-free all purpose flour
- 3 tablespoons powdered sugar
- 1 tablespoon garlic powder
- 2 teaspoon salt
- 2 teaspoon paprika
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- peanut oil for frying
Instructions
- Cut chicken into bite size pieces.
- Combine chicken, milk, and pickle juice. Marinate for 2 hours.
- Preheat 4 – 6 niches of oil to 350 degrees Fahrenheit.
- Combine panko, flour, powdered sugar, and seasonings in food processor and pulse until combined.
- Shake excess marinade off of a chicken piece and toss in crumb mixture until well coated. Place on baking sheet. Repeat with remaining chicken pieces.
- Working in small batches, fry until internal temperature of chicken reaches 165 degrees Fahrenheit.
- Place on wire rack until ready to serve.
- Enjoy with waffle fries.
