Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 1 tsp (5ml) sea salt, fine
  • ½ tsp (2.5ml) black pepper, freshly ground
  • 1 cup (120g) gluten-free breadcrumbs
  • ½ cup (50g) finely grated Parmesan cheese (optional)
  • 1 tsp (5ml) garlic powder
  • 1 tsp (5ml) paprika (smoked or sweet)
  • ½ tsp (2.5ml) onion powder
  • ¼ tsp (1.25ml) cayenne pepper (optional)
  • 2 large eggs
  • 2 tbsp (30ml) milk or dairy-free alternative

Instructions:

  1. Cut chicken into nugget-sized pieces. Season generously with salt and pepper. Place into a bowl, cover and refrigerate for 15 minutes.
  2. In separate shallow dishes, place gluten-free breadcrumbs mixture, whisked egg wash (eggs + milk), and chicken.
  3. Dip each chicken piece first in the egg wash, then dredge in the breadcrumb mixture, ensuring it's fully coated. Press the breadcrumbs gently onto the chicken to help them adhere. Place breaded chicken on a plate.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange breaded chicken nuggets on the prepared baking sheet, ensuring they're not overcrowded. Spray lightly with cooking oil spray. Bake for 10-12 minutes per side, or until golden brown and cooked through. OR Heat about ½ inch of oil (vegetable, canola, or avocado) in a large skillet over medium heat until shimmering and the thermometer reads 350-375F (175-190C). Carefully add the chicken nuggets to the hot oil in a single layer (don't overcrowd the pan). Cook for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  5. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
  6. Serve immediately with your favorite dipping sauces.