If you crave the comforting crunch of chicken nuggets but want a version that feels a little lighter and kinder to your body, you are in for a treat. This Healthier Baked Chicken Nuggets {Gluten Free} Recipe combines wholesome ingredients and a smart baking technique to deliver nuggets that are golden, crispy, and packed with flavor without any guilt. Using gluten-free flours and a flavorful marinade, these nuggets elevate a classic favorite into a delightfully fresh dish you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient here plays a crucial role in creating the perfect balance of taste, texture, and nutrition. From the tangy marinade to the crunchy coating, these simple components come together effortlessly to make this dish shine.
- Chicken breast: The lean protein base that keeps these nuggets tender and satisfying.
- Pickle juice: Adds a subtle zing and tenderizes the chicken wonderfully during marination.
- Coconut oil: Provides a natural healthy fat and helps achieve a golden, crispy coating when baked.
- Egg: Acts as the perfect binder for the coconut milk and coating mixture.
- Coconut milk: Adds moisture and richness while keeping things dairy-free and creamy.
- Coconut flour: A gluten-free flour option that gives a light, airy crunch.
- Almond flour: Enhances texture with a subtle nuttiness and helps crisp the outside.
- Paprika: Brings warmth and a touch of smoky flavor to the coating.
- Garlic powder: Layers in savory depth to tantalize your taste buds.
- Salt: Essential for balancing flavors and enhancing every ingredient.
- Onion powder: Adds a mild sweetness and aroma to the breadcrumb mix.
- Ground pepper: A pinch of heat to refresh and lift the overall taste profile.
How to Make Healthier Baked Chicken Nuggets {Gluten Free} Recipe
Step 1: Marinate the Chicken
Start by cutting your chicken breast into one-inch nugget-sized pieces. Placing these in a ziplock bag with half a cup of pickle juice is a bit of a game changer—this marinade not only infuses the meat with a subtle tang but also tenderizes each piece beautifully. For best results, let the chicken soak for at least two hours, though marinating overnight will deepen the flavors immensely.
Step 2: Prepare the Oven and Baking Tray
Set your oven to a toasty 425º F. While it warms up, take a rimmed baking tray and add 1/4 cup of coconut oil to it. If your coconut oil is solid, pop the tray into the oven for a few minutes to melt it—this will ensure an even, crisp bake on all sides of your nuggets.
Step 3: Mix the Egg and Coconut Milk Bath
Drain the pickle juice from your marinated chicken, then pour in a mix of one beaten egg and a quarter cup of coconut milk directly into the bag. Let the chicken pieces bathe in this eggy, creamy mixture as you prepare your coating. This keeps every nugget moist inside while helping the coating stick perfectly.
Step 4: Create the Coating
In a separate bowl, stir together your flours and seasonings—1/4 cup coconut flour, 1/4 cup almond flour, a tablespoon of paprika, garlic powder, salt, onion powder, and ground pepper. This flavorful blend is the secret to getting that golden, crunchy crust we all crave.
Step 5: Coat the Nuggets
Pull each nugget from the egg mixture one at a time, shaking off excess moisture so the coating doesn’t get soggy. Roll the nugget thoroughly in the flour and spice mixture, making sure every surface is covered. Place each also-coated nugget on your oiled baking tray—don’t crowd them to get that perfect bake.
Step 6: Bake, Flip, and Bake Again
Bake your nuggets in the hot oven for 12 to 14 minutes first to start crisping up. Then carefully flip each nugget over to ensure even browning on both sides. Bake another 12 to 14 minutes until your nuggets emerge perfectly golden and crispy. The smell alone makes it worth the wait!
Step 7: Serve and Enjoy
Once baked, serve these nuggets immediately with your favorite dipping sauces. Whether you love classic ketchup, tangy ranch, or a spicy aioli, these Healthier Baked Chicken Nuggets {Gluten Free} Recipe will make your taste buds sing and keep you coming back for more.
How to Serve Healthier Baked Chicken Nuggets {Gluten Free} Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of vibrant green and a subtle fresh flavor that contrasts beautifully with the warm spices in the coating. A light dusting of smoked paprika over the top can add color and a little extra oomph to your presentation.
Side Dishes
Pair these nuggets with crisp veggie sticks like celery or carrot for crunch and freshness, or whip up a simple side salad with lemon vinaigrette for brightness. Mashed sweet potatoes or crunchy roasted broccoli make excellent hearty sides that complement this gluten-free delight.
Creative Ways to Present
For a fun twist, serve your nuggets on wooden skewers as appetizer bites or build a colorful bowl with quinoa, roasted veggies, and a drizzle of tahini dressing alongside these nuggets. You can even turn them into sliders using gluten-free buns and plenty of fresh lettuce and tomato.
Make Ahead and Storage
Storing Leftovers
If you have any nuggets left (which might be a challenge to resist!), store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making a perfect protein-packed snack or lunch addition.
Freezing
You can freeze the cooked nuggets by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer-safe bag. This way, they won’t stick together, and you can grab portions as needed. Frozen, they last for up to 2 months without losing their lovely texture.
Reheating
To bring your nuggets back to life, bake them in the oven at 375º F for about 10 minutes or until heated through and crispy again. Avoid microwaving if possible, as that tends to make breaded items soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will yield juicier nuggets with a slightly richer flavor. Just cut them into similar-sized pieces and follow the same marinating and baking steps.
Is this recipe truly gluten free?
Yes, this Healthier Baked Chicken Nuggets {Gluten Free} Recipe uses coconut and almond flours instead of traditional wheat flour, making it safe and delicious for those avoiding gluten.
Can I prepare the marinade and coating ahead of time?
Yes! You can marinate the chicken overnight and even prepare the flour and seasoning mixture in a separate container so assembly is quick and easy when you’re ready to bake.
What dipping sauces go well with these nuggets?
Classic ketchup is always a hit, but don’t hesitate to try honey mustard, barbecue sauce, or a creamy garlic aioli to complement the spices in the coating.
Can I make these nuggets spicy?
Definitely! Just add a pinch of cayenne pepper or chili powder to the flour mixture to give your nuggets a little heat that wakes up the palate.
Final Thoughts
This Healthier Baked Chicken Nuggets {Gluten Free} Recipe has quickly become one of my all-time favorites, blending wholesome ingredients with nostalgic comfort food vibes. The tanginess from pickle juice, the crunchy coating, and the juicy chicken inside are simply irresistible. I encourage you to try this recipe and see how satisfying healthy can taste without compromising on fun!
Print
Healthier Baked Chicken Nuggets {Gluten Free} Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes plus marinating time
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and healthier baked chicken nuggets made gluten-free with a crispy almond and coconut flour coating. Perfectly marinated in pickle juice for extra tenderness and flavor, these nuggets are baked to golden perfection using coconut oil, making for a tasty and nutritious snack or meal.
Ingredients
Chicken and Marinade
- 1 1/2 – 2 pounds chicken breast, cut into 1-inch nuggets
- 1/2 cup pickle juice
Batter and Coating
- 1 egg
- 1/4 cup coconut milk
- 1/4 cup coconut oil (for baking tray)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Instructions
- Cut and Marinate: Cut the chicken breast into 1-inch nugget-sized pieces and place them in a ziplock bag with 1/2 cup pickle juice. Seal and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.
- Preheat Oven: Set your oven to 425º F (220º C) to prepare for baking.
- Prepare Egg Mixture: In a small bowl, beat together 1 egg and 1/4 cup coconut milk. Drain the pickle juice from the chicken bag and add this egg mixture to the bag. Let the chicken soak while you prepare the dry mixture and baking tray.
- Prepare Baking Tray: Add 1/4 cup coconut oil to a rimmed baking tray. If the coconut oil is solid, warm the tray in the oven for a few minutes until it melts and becomes liquid.
- Mix Dry Ingredients: In a bowl, combine 1/4 cup coconut flour, 1/4 cup almond flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon onion powder, and 1/4 teaspoon ground pepper. Stir until evenly mixed.
- Coat Nuggets: Remove chicken pieces one by one from the egg mixture, shaking off excess liquid. Roll each nugget thoroughly in the flour mixture until fully coated, then place on the oiled baking tray. Repeat for all nuggets.
- Bake First Side: Place the tray in the preheated oven and bake the nuggets for 12-14 minutes until the bottoms start to brown.
- Flip and Bake Second Side: Carefully flip all nuggets over and bake for an additional 12-14 minutes until golden brown and crispy all over.
- Serve: Remove from oven and serve immediately with your favorite dipping sauce for a satisfying meal or snack.
Notes
- Marinating chicken overnight intensifies flavor and tenderness but 2 hours minimum is sufficient.
- Use room temperature coconut oil for a smoother coating process on the baking tray.
- Ensure nuggets are not dripping with the egg mixture when coating to achieve an even crispy crust.
- Serve with low-sugar dipping sauces to keep the meal healthier.
- For extra crispiness, broil for 1-2 minutes after baking, watching closely to prevent burning.
