These gluten free Just Bare chicken nuggets are a delicious, crispy, and healthier alternative to store-bought nuggets. By using simple ingredients and baking instead of frying, this copycat recipe captures the tender juiciness and satisfying crunch of the original, all while being free from gluten-containing coatings.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1.5-inch nugget-sized pieces
- 1 cup gluten free all-purpose flour (ensure it contains xanthan gum or add 1/2 tsp if not)
- 2 large eggs
- 1 cup gluten free panko breadcrumbs or crushed gluten free cornflakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or 2 tbsp olive oil (for baking)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with cooking spray or olive oil.
- Prepare three shallow bowls: In the first, place the gluten free flour mixed with 1/4 tsp salt and 1/4 tsp pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the gluten free panko breadcrumbs with garlic powder, onion powder, smoked paprika, and remaining salt and pepper.
- Pat the chicken pieces dry with paper towels to ensure the coating sticks well.
- One by one, dredge each piece of chicken into the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture. Press the coating gently to adhere.
- Place the coated nuggets evenly spaced on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle a little olive oil to promote browning and crispiness.
- Bake in the preheated oven for 15-18 minutes, flipping the nuggets halfway through baking. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.
- Remove from oven and let nuggets rest for 3-5 minutes before serving to allow juices to redistribute and coatings to crisp further.
Tips
- Substitutions: If you don’t have gluten free panko, crushed gluten free cornflakes or rice cereal work well for a crispy coating. You can also use almond flour for a nutty flavor but expect a denser texture.
- Storage: Store leftover nuggets in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, reheat in a toaster oven or conventional oven rather than the microwave.
- Common Mistakes: Avoid overcrowding the baking sheet, as this causes steam and soggy nuggets. Also, make sure chicken pieces are uniform in size for even cooking.
- Coating Tips: Patting the chicken dry before coating is essential for the flour and crumbs to stick well. Also, pressing the breadcrumb mixture firmly on the chicken helps create a better crust.
Serving Suggestions
Serve these gluten free chicken nuggets with a variety of dipping sauces such as honey mustard, barbecue sauce, or a simple garlic aioli. Pair them with fresh-cut vegetables, sweet potato fries, or a crisp green salad for a balanced meal. For a kid-friendly option, try serving alongside apple slices or carrot sticks.
Variations
To change up the flavor profile, try adding different spices to the breadcrumb mixture: curry powder for a warm twist, Cajun seasoning for a spicy kick, or Italian herbs for a Mediterranean flair. For extra crunch, double-dip the nuggets by repeating the egg and breadcrumb steps. You can also swap chicken breast for chicken thighs for juicier nuggets, just adjust the cooking time slightly.
Storage and Reheating
Leftover nuggets should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked nuggets in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 1 month. To reheat refrigerated nuggets, bake at 375°F (190°C) for 8-10 minutes until heated through and crispy. Frozen nuggets can be reheated directly from frozen, baked at 400°F (204°C) for 15-18 minutes, flipping halfway.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs are a great alternative because they remain juicy and tender. Just cut them into similar-sized pieces and monitor cooking time closely, as thighs may cook a bit faster or slower depending on thickness.
What if I don’t have gluten free panko breadcrumbs?
You can substitute with crushed gluten free cornflakes, gluten free rice cereal, or even finely crushed gluten free crackers. These alternatives still provide a nice crunchy texture similar to panko.
Is baking the nuggets healthier than frying?
Baking reduces the amount of oil absorbed by the nuggets, making them lower in fat and calories. Using a light spray or drizzle of oil promotes crispiness without the heaviness of deep frying, making this a healthier option.
How do I make sure the nuggets stay crispy after baking?
Let the nuggets cool on a wire rack instead of directly on a plate or baking sheet to prevent sogginess. Reheating them in an oven or toaster oven rather than a microwave helps retain crispiness as well.
Can I prepare these nuggets ahead of time?
Yes, you can coat the chicken pieces and store them in the fridge for up to 12 hours before baking. Alternatively, bake and freeze cooked nuggets for quick meals later. Just reheat thoroughly before serving.
What internal temperature should the nuggets reach?
Chicken should always be cooked to an internal temperature of 165°F (74°C) for food safety. Use an instant-read thermometer to check the thickest pieces before removing from the oven.
By following this recipe, you can enjoy crispy, tender, gluten free chicken nuggets that rival the popular Just Bare brand, with the satisfaction of homemade freshness and control over ingredients.
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