Who doesn’t like chicken nuggets? My sons live for chicken nuggets and missed having those crunchy little petrified kind that you get at most fast food restaurants. Occasionally, we hit up Chick -fil-a and grab an order of grilled nuggets when this mama doesn’t want to cook, but I try to keep a batch of my Grain Free Chicken Nuggets in the freezer at all time.
These nuggets are delicious, allergy free, crunchy, made with real chicken, and are only made with 4 ingredients. You’ll also enjoy that these nuggets are baked, so you don’t get the unwanted fat that’s bad for our hearts and mama’s waist line.
Have the kids help you make this recipe and make a few batches of these nuggets.
Store them in your freezer for a convenient snack or meal.
Grain Free Chicken Nuggets | EOE Friendly and Allergy Friendly
Delicious, easy, and convenient chicken nuggets that are free of grains and most common top 8 allergens.
Preheat oven to 375 degrees
Chop chicken tenders into bite size pieces (I was able to get 3-4 pieces from one tender). Season chicken with generous amount of salt and pepper.
Pour plantain chips into the food processor and grind mixture until fine, but flaky texture. Pour crumbs into gallon sized freezer bag.
Add arrowroot/tapioca flour to freezer bag containing the processed plantain chips, shake to combine.
Add small quantities of chicken to freezer bag; shake until chicken is covered in plantains.
Add chicken to sheet pan in rows, making sure to leave space in between (this ensures that you nugget will come out of the oven crispy)
Bake for 20 minutes (temperatures and times will vary) turning tenders over half way through cooking time. Chicken should be golden brown, crispy, and cooked through.
Serve immediately or allow to cool, then freeze.
- I was able to get about 55 nuggets from 1.5lbs of chicken tenders
- Try this mixture on baked chicken, pork chops, and cube steak.