Homemade Chicken Nuggets

two stacks of three nuggets each, held together with a tooth pick alongside ranch dressing and BBQ sauce.

5 from 2 votes

This recipe for chicken nuggets uses ground chicken, low FODMAP spices and a gluten free breading.

Prep Time: 20

Cook Time: 15

Total Time: 45

Servings: Servings

Author: Venessa Mandelkow

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Equipment

Baking Sheet
Wire Rack

Ingredients

2 cups rice chex cereal crushed (Note 1)
16 ounces ground chicken (Note 2)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dill pickle juice
2 large eggs
½ cup all purpose flour gluten free works too
avocado spray oil

Instructions

Preheat the oven to 425 degrees F.
In a small food processor or a ziplock bag and a heavy spoon, crush the rice chex cereal into crumbles. Set aside.
In a medium mixing bowl, add the ground chicken, salt, black pepper, paprika, and dill pickle juice. Mix well. All spices need to be fully incorporated into the ground chicken.
In three shallow dishes, like pie plates, create a breading station. In one pie plate, add the gluten free flour. In another dish, add two eggs and beat with a fork until combined. In the last dish, add the rice chex cereal crumbles.
Grab a large baking sheet, place a sheet of parchment paper down. Next place a wire rack on top of the parchment paper. Spray the wire rack with nonstick cooking spray. Otherwise the breading can stick to the wire rack. Using a wire rack will allow the heat to circulate the chicken nuggets. If you do not have a wire rack, flip the chicken nuggets half way between cooking time.
Next grab a small cookie scoop and shape the ground chicken into a nugget shape. Place in the flour and completely cover the chicken. Next dip the nugget into the eggs. Move quickly so the nugget does not fall apart. Finally place it into the cereal crumbs and completely cover the chicken nugget. Place on the wire rack. Repeat the process until all the chicken shaped and breaded.
Spray the chicken nuggets with avocado spray to give the tops extra crunch!
Bake in a preheated 425 degree F oven for 15 minutes or until internal temperature reaches 165 degrees F.
Remove from the oven and serve with your favorite dipping sauce, like ranch dressing or BBQ sauce.

Notes

Note 1: Use a gluten free rice Chex cereal.

Note 2: Both all white ground chicken and dark and white meat chicken will work. For a juicier chicken nugget, use both dark and white meat.

Storage Notes: Store leftover chicken nuggets can be kept in the refrigerator for up to four days. Reheat leftovers in a preheated 425 degree F oven for 15-20 minutes or until heated through. Freeze chilled leftovers in a zip-top bag. Reheat frozen nuggets in a 425 degree F oven for 20-30 minutes or until heated through.

Low FODMAP Notes: Ingredients were chosen based on guidance from the Monash University Food App and FODMAP Friendly App testing results.

Nutrition Information

Serving: 3 NuggetsCalories: 476kcalCarbohydrates: 27gProtein: 47gFat: 23gSugar: 2g

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