Gluten-Free, Dairy-Free, Egg-Free Chicken Nugget Recipe

Gluten-Free, Dairy-Free, Egg-Free Chicken Nugget Recipe

Be sure to read our tips and tricks below to get crispy, delicious nuggets every time! 

  • 1 lb boneless chicken, cut into tenders or chunks
  • 1 cup unsweetened milk substitute
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon salt
  • 2 cups GF breadcrumbs
  • 1/3 cup tapioca flour
  • 1-2 tablespoons seasoning of your choice – Cajun, Italian, etc. If it contains salt, omit the salt in the recipe
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 2 teaspoons oregano or thyme
  • Non-dairy butter, oil, or cooking spray
  1. Mix the non-dairy milk with the apple cider vinegar or lemon juice. This creates a non-dairy buttermilk. (Can use regular buttermilk if you can do dairy)
  2. Pour the buttermilk into a zip top gallon bag, and add the salt. Add in the chicken.
  3. Put the bag of chicken into the fridge and let “brine” for 1-2 hours.
  4. Preheat oven to 400 degrees.
  5. Combine all breading ingredients in a shallow bowl, and grease a cookie sheet.
  6. Remove each piece of chicken from the brine, dredging completely in the breading.
  7. Place coated chicken pieces onto the greased sheet.
  8. Spray each piece generously with oil, or drizzle them with melted butter.
  9. Bake at 400 degrees for 20-30 minutes until crispy, golden brown, and done in the center. You can turn the tenders half-way for crispness, although that’s personal preference. Larger chunks will take longer to cook through.

Tips and Tricks

  • Brining adds so much flavor – don’t skip this step – it’s totally worth it!
  • Breadcrumb options abound – Rice Chex, Corn Chex, crushed GF crackers, store-bought GF bread crumbs…we actually use a combination of these.
  • Be very generous with the spray or drizzled butter before baking – this is how the tenders get crispy! 

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