Gluten-Free Baked Chicken Nuggets

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This gluten-free baked chicken nugget recipe is super easy to make with minimal cleanup. There is no need for flour and egg coating because in this recipe I used mayonnaise to adhere the breadcrumbs, which also adds a subtle tangy flavour. The spices I used are my preference, feel free to change them or use none at all. Serve with your favourite dip or our popular avocado aioli dip


  • 1 1/2 lb. Skinless, boneless chicken breast, cut to about 1 1/2-inch cubes or small nuggets
  • 1/3 cup mayonnaise (egg free works too)
  • 1 cup or 1 handful gluten-free corn chips (I used blue corn chips)
  • 2 tsp. extra virgin olive oil
  • 1/2 tsp. GF garlic powder
  • 1/2 tsp. GF dried basil
  • 1/2 tsp. GF dried mustard
  • 1/4 tsp. GF dried thyme
  • 1/4 tsp. GF paprika
  • Pure sea salt and GF ground black pepper
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  • Preheat oven to 450 F and line a baking sheet with parchment paper
  • Place chicken into a large bowl and coat with the mayonnaise
  • Place corn chips into a food processor and process until you reach desired texture. Add balance of ingredients and mix to combine. If you don't want to use a food processor, place corn chips between 2 sheets of parchment paper and using a rolling pin crush the corn chips, then combine with remaining ingredients. Use the parchment paper to line the baking sheet
  • Evenly coat each chicken piece with bread crumbs, firmly pressing to help them adhere
  • Place on the baking sheet and bake for 8 minutes, then flip the chicken over and bake 8 more minutes
  • Note: Freeze any leftover breadcrumbs for future use
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