Allergy-Friendly Chicken Nuggets
Prep time
Cook time
Total time
This recipe is adapted from one created by Enjoy Life Foods many years ago.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
- 2 tablespoon oil, plus additional if needed
- 1 cup crispy brown rice cereal (can sub cornflakes)
- ⅓ cup brown rice flour or sorghum flour
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley (optional)
- ¼ teaspoon onion powder
- ¼ to ½ teaspoon salt, to taste
- ⅛ teaspoon black pepper
- ¼ cup dairy-free buttery spread
- 1 to 1½ pounds chicken breast or tenders, cut into bite-size pieces with even thickness
- Dairy-free dipping sauces of choice (see suggestions in post above)
Instructions
- Preheat your oven to 375°F.
- Pour the oil into a jelly roll pan.
- Pulse the cereal in a food processor or spice grinder, or crush it in a sealed plastic bag until you get fine crumbs. Transfer the crumbs to a plate.
- Put the flour in a small bowl and whisk in the garlic powder, parsley, onion powder, salt, and pepper.
- Melt the buttery spread in the microwave in a small bowl.
- Roll each chicken piece in the flour mixture to coat, then dip in the buttery spread, then roll in the cereal. Place each piece on your prepared jelly roll pan.
- Bake for 10 minutes. Flip the chicken pieces, add more oil if needed, and bake for another 10 to 15 minutes.
- Serve with your favorite dipping sauces.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They're great on salads for lunch!
Notes
Not Gluten Free? You can use all-purpose flour or wheat flour for the flour.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/allergy-friendly-chicken-nuggets