This gluten-free homemade chicken nuggets recipe is my take on my favorite restaurant nuggets. Made with simple seasonings, they’re crisp on the outside, juicy and tender in the center, and full of savory flavor. Baked instead of fried, they’re easy to make and ready in about 30 minutes, making them perfect for busy weeknights and meal prep!
I’ve been a longtime fan of the gluten-free chicken bites from Aubergine Kitchen. Perfectly seasoned, golden, and crisp—they’re everything you want in a chicken nugget, without the gluten or dairy. The only challenge is that eating out often adds up, so I decided to make my own version at home. And honestly? I think I nailed it. Everyone who’s tried them agrees my homemade gluten-free chicken bites are every bit as good, if not better. The best part—now we can enjoy that same flavor and crunch anytime, in a healthier, budget-friendly way. Perfect for weeknight dinners, kid-friendly meals, and meal-prep too.
Helpful Tips Before You Begin
- Buy extra chicken. I like to purchase at least two pounds of chicken tenderloins so I can sort through and use the most evenly sized pieces for nuggets. The extras can also be used to make our almond flour chicken tenders, too!
- Don’t toss the scraps. Any little trimmings can be baked into mini chicken poppers. They cook a bit faster. So, just keep an eye on them and pull them out a few minutes early.
- Seasonings are flexible. Try coating one nugget first to see if you like the flavor before seasoning the whole batch.
- For the crispiest texture and best chicken nuggets, bake on a wire rack set over a sheet pan, and flip halfway through cooking.
Ingredients and Notes
Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card for the complete details!
- Chicken – I use chicken tenderloins and cut them into bite-sized pieces. That said, boneless skinless chicken breasts or boneless skinless chicken thighs may be used instead.
Note: Skinless chicken breasts work if cut into even cubes, but they’ll be less juicy.
- Gluten-Free Panko Breadcrumbs – I use my homemade gluten-free panko crumbs, combining blanched fine almond flour, flaxseed meal, garlic powder, onion powder, smoked paprika, dried oregano, salt, pepper, and Parmesan (or nutritional yeast to keep it dairy-free). If mixing up your own breadcrumb blend feels like too much, I’ve included a quick panko alternative in the recipe card.
- Eggs – Don’t skip these! They’re crucial for helping the breading cling to the poultry.
Egg-Free Option: Replace 2 eggs with ½ cup milk or non-dairy milk plus 2 tablespoons cornstarch or arrowroot. The coating will be less crisp but still flavorful.
How to Make a Baked Gluten-Free Homemade Chicken Nuggets Recipe
Before you begin, be sure to preheat your oven and line a baking sheet with parchment paper. Then, set a wire rack on top of it, if you have one. This allows excess oil or grease to drain off, preventing the chicken from becoming soggy!
- Prep the chicken. Use paper towels to pat the chicken pieces dry. The drier they are, the easier it is for the panko to stick. Then, lightly season them with kosher salt.
- Mix the panko. Whisk all the panko ingredients in a small, shallow bowl.
- Dredge. Dip the chicken bites in a bowl of whisked egg mixture, followed by the panko mixture. Work in batches, pressing the breading onto each piece with your hand or spooning it over the chicken so it sticks.
- Arrange. Arrange the chicken in a single layer on the prepared baking sheet, leaving space between each piece. Then, lightly spray cooking oil or brush oil on top.
- Bake. Bake until the chicken is golden and reaches an internal temperature of 165°F, flipping the pieces halfway through.
- Serve. Let the nuggets cool slightly on the pan. Then, plate and enjoy with your favorite sauce!
Air Fryer Option
I often make this recipe in my air fryer, speeding up the process and leaving my oven open for sides. To do so:
- Preheat your air fryer to 400°F.
- Grease the air fryer basket with oil, and add the breaded chicken pieces, leaving space between each piece. Work in batches!
- Spray the chicken nuggets with oil, and cook on both sides until golden brown. I like to use tongs to flip each piece! Cooking times will vary (around 8 to 12 minutes) depending on the type of chicken you use.
- Rest for a few minutes before serving.
Tip: If you use larger pieces of chicken, you might want to adjust the temperature of the air fryer. See the recipe card for details.
Make Ahead, Storage, and Reheating Options
- Make-Ahead: Bread the chicken bites, freeze them (without baking) on a sheet pan, then transfer them to a freezer bag. Freeze for up to 3 months. Then, bake from frozen at 400°F for 20–22 minutes to serve.
- Store: Once cool, transfer leftover nuggets to an airtight container. They will stay fresh in the fridge for 3-4 days.
- Reheat: Warm leftovers in the oven or air fryer around 350°F just until warmed through and crisp. You can also reheat them in the microwave, but the breading is likely to become a little soggy.
Serving Suggestions
There’s not much these homemade chicken nuggets don’t pair well with! Mix and match all your favorite sides for a filling meal. However, if you’re looking for inspiration, some of my go-to options include cauliflower sweet potato tots, easy air fryer green beans, gluten-free mac and cheese, and air fryer asparagus fries.
Don’t forget dipping sauces, either! You can never go wrong with ketchup or my nightshade-free BBQ sauce, honey mustard or my homemade mustard sauce, or spicy vegan ranch.
More of Our Favorite
Gluten-Free Chicken Recipes
Gluten-Free Chicken Nuggets Recipe
- Total Time: 25-35 minutes (depending on method)
- Yield: 28–32 nuggets (6–7 servings) 1x
- Diet: Gluten Free
Description
Crispy, golden, and perfectly seasoned, this gluten-free chicken nuggets recipe is a healthier, budget-friendly take on a classic. Great for family dinners or meal prep.
Ingredients
For the Chicken:
- 1 ½ lbs skinless chicken tenderloins, cut into 1-inch bites
- ½–1 teaspoons kosher salt
For the Seasoned Gluten-Free Panko – or our gluten-free panko recipe (see notes):
- ¾–1 cup blanched fine almond flour
- 2 Tablespoons flaxseed meal
- ½ teaspoons garlic powder
- ½ teaspoons onion powder
- ½ teaspoons smoked paprika
- ½–1 teaspoons dried oregano
- ½ teaspoons kosher salt
- ¼ teaspoons ground black pepper
- ⅓ cup grated Parmesan or nutritional yeast for dairy-free option. See notes for substitutes + tips.
For the Coating/Dredging:
- 2 large eggs, whisked
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment; set a wire rack on top if you have one. Set aside.
- Prep chicken: Pat the chicken pieces dry with paper towels to remove excess moisture, which helps the breading stick. Lightly season with kosher salt.
- Whisk the gluten-free panko ingredients together in a small bowl. Then set up your dredging station: one bowl with whisked eggs, and another shallow bowl with the seasoned panko mixture for coating.
- Dip chicken bites in egg bowl (shake off excess), then press into panko mixture until evenly coated. Work in small batches for best coverage.
- Arrange chicken bites in a single layer with space between. Spray or brush lightly with oil.
- Bake for 16–20 minutes, flipping halfway, until golden brown and chicken reaches 165°F internal temp. Note: If your chicken pieces are on the thicker side, they may need a couple extra minutes of cooking time.
- Let nuggets rest on the pan for 2–3 minutes before serving; this helps the coating set.
Notes
Air fryer option: Preheat the air fryer to 400°F. Once preheated, spray the basket with oil and add coated chicken pieces. Depending on the size of your air fryer, you may need to work in batches. Spray the chicken pieces with oil. Cook for 8–10 minutes, flipping halfway, until golden brown and chicken reaches 165°F internal temp. For larger pieces, cook at 375°F for 12–14 min. Let nuggets rest on a pan or in the air fryer (not on) for 2–3 minutes before serving.
Texture Tips: For extra crispy coating, use grated Parmesan or finely crushed gluten-free potato chips. If you use crushed plain potato chips, reduce the seasoning slightly since chips are already salty.
Make-ahead: Bread chicken bites, freeze on a sheet pan, then transfer to a bag. Bake from frozen at 400°F for 20–22 minutes or until internal temperature reaches 165 F.
SUBSTITUTES:
Egg-Free Option: Replace 2 eggs with ½ cup milk plus 2 tablespoons cornstarch or arrowroot. The coating will be less crisp but still flavorful.
Chicken Options: Boneless, skinless chicken thighs provide more juiciness and flavor. Skinless chicken breasts may be used if cut into even cubes, though they will be less juicy.
Quick Panko Alternative: Mix ¾ cup gluten-free bread crumbs or fine blanched almond flour with ⅓ cup grated Parmesan and 1 tablespoon gluten-free ranch seasoning. For a gluten-free and dairy-free ranch mix, Clean Monday Meals seasoning works well.
- Prep Time: 15
- Cook Time: 16-20 minutes (baked) | 10-12 minutes (air fryer)
- Category: Main
- Method: Oven or air fryer
- Cuisine: American
Nutrition
- Serving Size: 1 chicken nuggets
- Calories: 52
- Sugar: 0.1 g
- Sodium: 70 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 0.7 g
- Fiber: 0.3 g
- Protein: 6.1 g
- Cholesterol: 23.5 mg
My son is a picky eater and he loved these! We used a different seasoning blend but they turned out great in the air fryer!
oh yay! I’m so glad we got a picky eater winner of a dinner! Would love to know what seasoning you used too!