Gluten Free, Grain-Free Chicken Nuggets

As long as you are using good quality ingredients (organic grass fed butter, humanely treated chickens, etc), I think chicken nuggets are damn good and healthy meal.

You can use bread crumbs if you want, but if you are finding out that you have a hard time digesting grains, even ones that are sprouted and soaked, this modified recipe is for you!

As you know, my week of no-sugar and no gluten was a big eye opener for me. Once I introduced gluten and sugar back in, I realized how horrible they both make me feel.

Now, I am on a mission to eat gluten-free as much as I can, eventually, I would like to be grain free for at least a period of healing as well.

So here’s my recipe:

2.5 pounds of chicken breast meat (I bought chicken strips to save time on cutting the meat up)
1 cup of finely grated Parmesan cheese
1 cup of almond flour
Salt, Pepper, Thyme, Basil, to taste
1/2 cup butter

Mix the dry ingredients together in one bowl. It gets really gunked up, so I like to put half in one bowl and half in another, so the crumbs stay crumbly longer.
Gluten Free Grain Free Chicken Nuggets
Then melt the butter.
Gluten Free Grain Free Chicken Nuggets
Dip the raw chicken meat in the butter, then the dry mixture, and place on cookie sheet.
Gluten Free Grain Free Chicken Nuggets
Then put in the oven, at 375, for at least 20 minutes. Every oven is different, so keep your eye on them. Take them out when they are golden brown. These freeze great, so when you take them out frozen, just heat them at 375, till they are warm.
Gluten Free Grain Free Chicken Nuggets
Don’t pay attention to how ghetto my cookie sheets are. New ones have been on my wish list for awhile. I realize in hindsight, why people have big weddings!!

Also, a side note about cookie sheets and non-stick pans, they have chemicals in them that leach into your food. I use a cast iron or stainless steel to cook with when I use pots and pans, but my sheets are crap. You can line them with parchment paper if you don’t have stainless steal sheets. But I always forget. Got get better about that.

Enjoy! Both Peter and Penelope devoured these! This is what your family plates will look like if you make these nuggets! And if you have kids, you know how much they love chicken nuggets.

Now, you have a recipe that you can 100% feel great about feeding them instead!
Gluten Free Grain Free Chicken Nuggets
Gluten Free Grain Free Chicken Nuggets
And check out Miss P. She is a big girl now, no more high chair. We were given this hand me down booster seat last week. She LOVES being able to eat off the table like us. She will actually sit in her seat now and eat (before she would stand up and do yoga, while eating). Amazing.


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  • Anonymous
    May 27, 2011 at 5:12 AM

    These look soooooooo yummy! I can't wait to try them!

    Where did you get the almond flour?

    You can put your stainless steel or cast iron skillet in the oven until you can get better pans. Be careful using the aluminum foil too. I tested very high in aluminum from using these pans and aluminum foil. Not good for the brain.

    love, tara

  • Ali
    May 28, 2011 at 4:06 AM

    Looks yummy!! Another great gluten free 'breading' -I have used for making eggplant parm- is Van's GF Waffles. I toast them in the oven the way you would if you were drying bread for croutons or stuffing and then crush them up fine. Very tasty.

  • Stephanie
    May 28, 2011 at 2:42 PM

    I got it at New Leaf. It's in their packaged section of specialty flours.

    I wonder if the recycled aluminum that we buy, is any better??

    Ali!! That is a GENIUS idea! Thanks for sharing. I love those waffles!

  • Tara
    June 9, 2011 at 10:38 PM

    I don't heat anything in our recycled aluminum foil because it could still leak aluminum into it.

    I also use my glass pan for anything from roasting veggies to cookies. It still leaves a nice crispy bottom. : )

  • Stephanie
    June 10, 2011 at 6:18 PM

    Good to know, Tara! I just made cookies in a glass pan and they came out just fine.

  • Jessica
    June 15, 2012 at 2:15 AM

    I put my baked chicken fingers on a wire rack nested in a 1/2 sheet jelly roll pan. This keeps them crispy on all sides and also is less food contact with the metal. You can get both of these from a kitchen supply store for pretty cheap. Make sure the rack and the cookie sheet are not non-stick though. I killed my pet parrots with a non-stick cooling rack making this same type of baked chicken! If it killed them instantly, just imagine what it does to a person over a lifetime of use!!

    • Stephanie
      June 16, 2012 at 1:06 AM

      Great idea. Yes, non-stick is no-good. I like to use glass pans or ceramic for most of my baking. So sorry about your parrot. 🙁

  • Christine
    August 3, 2012 at 3:28 AM

    What about stoneware? I’ve read about the teflon and other coatings being bad but haven’t heard about stoneware? I have a ton of it.

    • Stephanie
      August 3, 2012 at 12:31 PM

      I LOVE stoneware! It’s a great option.

      • Christine
        August 4, 2012 at 7:02 AM

        Sigh of relief

  • Rebecca
    August 30, 2012 at 4:34 PM

    I’ve been making homemade chicken strips but I add pureed veggies to the wet mixture and kids are none the wiser. Sweet potato puree works best, and it still freezes well!

    • Stephanie
      August 30, 2012 at 4:44 PM

      That is a great tip, thanks!

  • Kay
    July 25, 2013 at 4:51 PM

    Made these last night for my gf daughter and grandkids. Absolutely fabulous! We were practically licking the plates for the crumbs. Thanks so much for this recipe. I did remember to line my pans with parchment paper and that worked great.

  • Ashley
    August 23, 2013 at 1:19 AM

    I love this recipe! I keep coming back to it again and again. My whole family loves it. I’m the only one in my family who needs to be gf, but after the success of this recipe I think I’ll head on over to Stephanie’s new cookbook and check it out 🙂

    • Stephanie
      August 23, 2013 at 5:26 PM

      Awesome! Yeah, this is a favorite in our house too. The other night I did the same thing on potato wedges, but just a light sprinkling of almond flour and parm cheese and baked them next to the chicken and it was heaven.

  • Jane
    October 27, 2013 at 10:50 PM

    Hi! These sound lovely, just wondering if a dairy-free version would work, I’m wondering if I could replace the butter with beaten egg? Thanks 🙂

    • Stephanie
      October 28, 2013 at 12:42 AM

      You could replace the butter with coconut oil and you could replace the parm cheese with nutritional yeast seasoning.

      • Jane
        October 28, 2013 at 8:19 PM

        Thanks so much Stephanie! I have a “butterphobic” husband 🙂

  • Rebekah
    August 1, 2016 at 1:20 AM

    “Ghetto” cooking sheets. What does that mean? I was reading this and thrown back by this tasteless terminology from what appears to be tasteful food. Something to think about in future posts.