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Gluten-free Chicken Nuggets

Meaghan Dawson


  • 1/3 cup cornstarch
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/4 tsp salt
  • dash fresh cracked pepper
  • 2 lbs. chicken breast cut into nugget size
  • vegetable oil
  • 1 tbsp flour (OPTIONAL if GF)


  • In a medium bowl, combine corn starch, spices, and flour (if not GF).
  • Stir gently with a fork.
  • Add chicken and toss to coat, making sure there is a dusting on all sides of each piece.
  • Transfer chicken to a mesh strainer to get rid of the excess flour. Set aside.
  • In a large skillet, add enough vegetable oil to coat the bottom of the pan. Heat until a drop of water sizzles in the pan.
  • Working in batches, add chicken pieces, giving a quick shake before dropping in.
  • Try to make sure the pieces are in a single layer and NOT touching each other.
  • Once cooked through and brown remove with a slotted spoon and place on a paper-towel-lined plate.
  • IMMEDIATELY sprinkle with salt.
  • Repeat in batches until done.
  • *If you prefer to bake the nuggets instead, spread out dusted chicken on a sheet pan and bake in 400 degree oven for about 30 minutes, flipping once about halfway.