Crispy Gluten-Free Chicken Nuggets (Dairy-Free)

These homemade gluten-free chicken nuggets come together easily, are flavorful and unbelievably crispy. Enjoy it as a snack or an anytime appetizer with your favorite dipping sauce. Totally dairy-free too.

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Homemade Gluten-Free Chicken Nuggets

When I was a little kid, I loved eating chicken nuggets, because they were bite-sized pieces of chicken that I could eat in one single bite…

Dipping them in tomato ketchup, chili sauce, honey mustard or BBQ sauce, those little morsels tasted great no matter what.

But, most store-bought processed chicken nuggets have plenty of fillers, and I wanted to make homemade nuggets that are also gluten-free and dairy-free, so here goes!

Why This Recipe Works:

• Simple Ingredients: The main ingredients for this gluten-free chicken nuggets recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these homemade chicken bites is uncomplicated, simply coat in a flour mixture, dredge in buttermilk and coat the chicken pieces in panko breadcrumbs before frying them till beautifully golden and crispy.
• Totally Gluten-Free & Dairy-Free: The best part is that this chicken nugget recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free chicken nugget recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I recommend using boneless, skinless chicken breast. Cut the chicken into evenly-sized cubes so they cook evenly during the frying time.
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Cornstarch: If you are allergic to corn, you may substitute cornstarch with the same amounts of rice starch, arrowroot starch or tapioca starch.
• Spices: To add flavor, I’ve used ground coriander, ground paprika and granulated garlic (garlic powder). However, feel free to add in other spices such as onion powder, Italian seasoning, ground black pepper, etc.
• Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free. (Make your own dairy-free buttermilk by combining 1 cup of unsweetened dairy-free milk and 1 tablespoons of lemon juice.) Alternatively, if you are not lactose-intolerant, go ahead and use regular buttermilk instead.
• Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular panko bread crumbs instead.
• Oil: Go head and use any vegetable oil suitable for frying (sunflower oil, canola oil, avocado oil, peanut oil, etc).

How to Make Gluten-Free Chicken Nuggets (Step by Step):

1. Prepare Flour Mixture

Combine the gluten-free all-purpose flour, cornstarch, ground coriander, ground paprika, granulated garlic and salt in a bowl.

2. Coat Chicken with Flour Mixture

Place chicken pieces in a bowl and coat each piece on all sides.

3. Dredge Chicken in Milk

Dredge each piece of flour-coated chicken in dairy-free buttermilk.

4. Coat with Gluten-Free Panko

Roll each piece of chicken in gluten-free panko breadcrumbs until completely coated on all sides.

5. Heat Oil

Heat up the frying oil in a large pot until the oil reaches 350F.

(TIP: Use a deep fry oil thermometer to check, or if you want to test if the oil is hot enough, place a small piece of chicken in the oil and if it starts to sizzle you can use the oil. If not, let the oil heat up a little bit more before using.)

6. Fry Nuggets

Place 5 to 6 pieces of breaded chicken into the hot oil and fry for 6 to 7 minutes, turning the chicken nuggets with a spatula so that the popcorn fries evenly.

7. Transfer to Plate

When the chicken pieces are golden brown, remove them from the oil with a slotted spoon and transfer the gluten-free nuggets to a plate lined with paper towels to absorb any excess oil.

8. Serve and Enjoy

Serve the gluten free chicken nuggets immediately, when they are still hot and crispy.

Dish by Dish Tips/Tricks:

• Freezing: To freeze the uncooked chicken nuggets, I recommend placing the breaded chicken nuggets in a single layer on a parchment-lined baking sheet, then covering with plastic wrap and freezing for 2 hours until the chicken is partially frozen, then transfer the chicken nuggets to a freezer-safe container or freezer bag and freeze for up to 2 months. Thaw the frozen chicken nuggets overnight in the refrigerator before frying them and enjoying.

Sauces to Serve with Chicken Nuggets:

• Homemade Sriracha Chili Sauce (Gluten-Free, Vegan)
• Easy Garlic Aioli (Gluten-Free, Dairy-Free)
• Sriracha Aioli (Gluten-Free, Dairy-Free)
• Copycat Raising Cane’s Sauce (Gluten-Free, Dairy-Free)

Other Gluten-Free Chicken Recipes You’ll Love:

• Easy Chicken Fingers (Gluten-Free, Dairy-Free)
• Crispy Popcorn Chicken (Gluten-Free, Dairy-Free)
• Air Fryer Buffalo Chicken Bites (Gluten-Free, Dairy-Free)
• Fried Chicken (Gluten-Free, Dairy-Free)
• Gluten-Free Chicken Tenders (Dairy-Free)

Gluten-Free Appetizers to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Chicken Nuggets (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These homemade gluten-free chicken nuggets come together easily, are flavorful and unbelievably crispy. Enjoy it as a snack or an anytime appetizer with your favorite dipping sauce. Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1 cup gluten-free all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon granulated garlic
• 1 teaspoon salt
• 1 cup dairy-free buttermilk
• 2 cups gluten-free panko breadcrumbs
• 3 cups frying oil

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Instructions

1. Prepare Flour Mixture: Combine the gluten-free all-purpose flour, cornstarch, ground coriander, ground paprika, granulated garlic and salt in a bowl.
2. Coat Chicken With Flour Mixture: Place chicken pieces in a bowl and coat each piece on all sides.
3. Dredge Chicken in Milk: Dredge each piece of flour-coated chicken in dairy-free buttermilk.
4. Coat with Panko: Roll each piece of chicken in gluten-free panko breadcrumbs until completely coated on all sides.
5. Heat Oil: Heat up the frying oil in a large pot until the oil reaches 350F. (Use a deep fry oil thermometer to check, or if you want to test if the oil is hot enough, place a small piece of chicken in the oil and if it starts to sizzle you can use the oil. If not, let the oil heat up a little bit more before using.)
6. Fry Nuggets: Place 5 to 6 pieces of breaded chicken into the oil and fry for 6 to 7 minutes, turning the chicken nuggets with a spatula so that the popcorn fries evenly.
7. Transfer to Plate: When the chicken pieces are golden brown, remove them from the oil with a slotted spoon and transfer the gluten-free chicken nuggets to a plate lined with paper towels to absorb any excess oil.
8. Serve and Enjoy: Serve the gluten free chicken nuggets immediately, when they are still hot and crispy.

Notes

Chicken: I recommend using boneless, skinless chicken breast. Cut the chicken into evenly-sized cubes so they cook evenly during the frying time.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Cornstarch: If you are allergic to corn, you may substitute cornstarch with the same amounts of arrowroot starch or tapioca starch.

Spices: To add flavor, I’ve used ground coriander, ground paprika and granulated garlic. However, feel free to add in other spices such as onion powder, Italian seasoning, ground black pepper, etc.

Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free. (Make your own dairy-free buttermilk by combining 1 cup of unsweetened dairy-free milk and 1 tablespoons of lemon juice.) Alternatively, if you are not lactose-intolerant, go ahead and use regular buttermilk instead.

Panko: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use regular panko bread crumbs instead.

Oil: Go head and use any frying oil of choice (sunflower oil, canola oil, avocado oil, etc).

Freezing: To freeze the uncooked chicken nuggets, I recommend placing the breaded chicken nuggets in a single layer on a parchment-lined baking sheet, then covering with plastic wrap and freezing for 2 hours until the chicken is partially frozen, then transfer the chicken nuggets to a freezer-safe container or freezer bag and freeze for up to 2 months. Thaw the frozen chicken nuggets overnight in the refrigerator before frying them and enjoying.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Appetizers
• Method: Stovetop
• Cuisine: American