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Gluten-Free Almond Flour Chicken Nuggets

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Alyssa Rimmer

Gluten-Free Almond Flour Chicken Nuggets Recipe

Remake a not-so-healthy classic and give it a playful, nutritious twist! We use our almond flour as the coating and bake these chicken nuggets until crispy — you'll get that satisfying crunch, without the fryer.

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At a glance

Prep
Bake
Total
Yield
12 to 20 nuggets, depending on size
Nutrition information

Ingredients

Choose your measure:

  • 1 1/4 pounds ground chicken
  • 2 teaspoons salt, divided
  • 2 teaspoons ground black pepper, divided
  • 1/2 teaspoon dried mustard (ground mustard seed)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 2 cups almond flour
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F. Place an oven-safe wire rack on top of a baking sheet and set aside.
  2. In a large mixing bowl, combine the chicken, 1 teaspoon each salt and pepper, and the additional spices. Mix until fully combined, and set aside.
  3. In a separate bowl, whisk together the almond flour and remaining salt and pepper. Set this bowl aside as well.
  4. In a third bowl, whisk together the cornstarch and cold water to form a slurry.
  5. With wet hands, take about 2 tablespoons of chicken and shape it into a small disk. Coat first in almond flour, then dip in the cornstarch slurry, then coat again in almond flour and transfer to the wire rack (which is on top of your baking sheet).
  6. Repeat this process until no chicken remains.
  7. Heat the 2 tablespoons olive oil in a non-stick skillet. When hot, add half the chicken nuggets to the pan. Cook for about 1 minute, until the bottoms begin to brown. Flip and cook for another minute to brown the other side. Transfer the nuggets back to the wire rack.
  8. Repeat this cooking process until all the nuggets are browned.
  9. Place the entire baking sheet (with the wire rack on top) on the oven's center rack and bake for 10 minutes.
  10. Remove the nuggets from the oven, flip them over on the rack, and let them cool.
  11. Serve with your favorite dipping sauce. Enjoy!
  12. Yield: 12 to 20 nuggets, depending on size.

Nutrition Information

  • Serving Size 1 nugget (60g)
  • Servings Per Batch about 15 nuggets
Amount Per Serving:
  • Calories 150
  • Calories from Fat 100
  • Total Fat 12g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 35mg
  • Sodium 340mg
  • Total Carbohydrate 5g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 9g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.