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.