Mighty Nice Allergy-Friendly Chicken Bites


Special Diet Notes: Allergy-Friendly Chicken Bites

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, and peanut-free.

Mighty Nice Allergy-Friendly Chicken Bites
Prep time
Cook time
Total time
The original Enjoy Life recipe produced powdery results because the flour was on the outside. We've modified the recipe to fix that issue.
Serves: 4-6 servings
  • 1 to 2 pounds chicken breast or tenders
  • 2 tablespoon oil, plus additional if needed
  • 1 cup crispy rice cereal
  • ⅓ cup brown rice flour
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup dairy-free buttery spread
  • Dipping Sauces of choice
  1. Cut the chicken into bite-size or tender pieces with a fairly even thickness.
  2. Preheat your oven to 375°F.
  3. Pour the oil into a jelly roll pan.
  4. 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.
  5. Put the flour in a small bowl and whisk in the garlic powder, parsley, onion powder, salt, and pepper.
  6. Melt the buttery spread in the microwave in a small bowl.
  7. Roll the chicken pieces in the flour mixture to coat, then dip in the buttery spread, then roll in the cereal. Place each piece on your prepare jelly roll pan.
  8. Bake for 10 minutes, flip the chicken pieces and bake for another 10 to 15 minutes. Add more oil if necessary.
  9. Serve with your favorite dipping sauces.
May be stored covered in refrigerator up to 2 days.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. Can you help me figure out how to make them less “powdery”? I used regular flour because we aren’t gluten free. Other than that and the parsley I followed the recipe exactly. But when we ate them, they tasted like they were coated in powder. Do you have any suggestions on how to remedy that? Thank you!

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