If there’s one food that most kids, and adults, can agree upon, it’s chicken nuggets. These golden bites rank right up there with pizza and hamburger for America’s top foods. But they often contain dairy and other top allergens. And even if they’re dairy-free, they’re usually cooked in a shared fryer with top allergens. Luckily, baking your own allergy-friendly chicken nuggets is really quite easy!
The Best Way to Make & Serve Allergy-Friendly Chicken Nuggets
Although this recipe is baked, these allergy-friendly chicken nuggets are lightly “fried” with oil and buttery spread in the oven. This keeps them moist and flavorful. The seasoning is mild, but you can modify it as you please. My recipe in Eat Dairy Free is spicy, and I sometimes make a curry version.
Our favorite way to serve homemade chicken nuggets is with baby wedge fries. They’re easy, delicious, comforting, and fun. Here are some sauces that I also like to serve for dipping.
- Fuddrucker’s Copycat Cheese Sauce (contains cashews)
- Barbecue Sauce
- Honey Mustard Dip (Dijon mustard, mayo (vegan, if needed), and honey, to taste)
- Ranch (I use the recipe in Go Dairy Free, but there are also store-bought options)
- Ketchup (a classic!)
- Fry Sauce (half ketchup, half mayo (vegan, if needed) = dip bliss)
Special Diet Notes: Allergy-Friendly Chicken Nuggets
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and top food allergen-free.
- 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)
- 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!