I’m such a fan of gluten nuggets, when they’re crispy and tender at the same time. This time, I offer you not one but two gluten free nuggets recipes to try.

So you’ll have a choice. Of course, I tested the two that I liked very much. However, I will have a small preference with the second recipe, the one with almond flour. Strange, isn’t it? Believe me, it’s really good. It’s up to you to see what you like and what you have in your cupboards.

Recipe number one is easier, faster and is egg-free. Recipe number 2 takes a little more time, but it’s still very reasonable!

So here we go:

For recipe number one and for two people you’re going to need:

• 2 chicken breasts, cut into pieces (nugget size, you can choose if it’s a big piece, or a smaller one to make like little nugget bites).
• 85g gluten-free cornflakes
• 50 g Parmesan powder
• 1 pinch of salt
• 1 half teaspoon paprika powder
• 45g of butter
• 1 tablespoon of vegetable milk

STEP 1: Preheat your oven to 190°. Then, crush the cornflakes. To do this, don’t put them in a blender (it will be too complicated to use afterwards), but rather put them in a bag that closes, and crush them with a rolling pin. This will be your breadcrumbs.

STEP 2: Take 2 bowls: melt the butter in one and mix it with the milk. In the other, spoon in the crushed cornflakes, parmesan, paprika, salt.

STEP 3: Let’s go to the “technical” part of this recipe. Take a piece of chicken, dip it in the butter/milk mixture, then in the cornflakes mixture.

ETAPE 4: When all your chicken pieces are ready, put them on a baking sheet, and cook them on each side for 8 to 9 minutes. You have to be careful not to let it get all black! The cooking time also varies according to the size of your chicken pieces.

That’s it for recipe number 1!

Let’s move on to recipe number 2, my favourite. For 4 people this time (this allows you to have different quantities, to be readjusted according to the number of people you have at home, or the number of nuggets you want)!

• 4 chicken breasts
• 100 g almond powder
• 4 slices of gluten-free bread
• 50 g Parmesan powder
• 1 pinch of salt
• 2 tablespoons of olive oil
• 85 g rice flour
• 3 whole eggs
• 1 tablespoon of vegetable oil

STEP 1: Preheat your oven to 200°. Then cut the chicken breasts, as in recipe 1.

ETAPE 2: Cut your slices of gluten-free bread, and mix them to obtain your gluten-free breadcrumbs. Then mix the almond powder and your breadcrumbs and put them in the oven for 7 minutes to toast them a little.

STEP 3: When your breadcrumbs are toasted, put them in a soup plate and add the salt, parmesan, and olive oil. Mix everything well.

ETAPE 4: In another soup plate, put your rice flour, then in a third plate, the 3 beaten eggs.

ETAPE 5: Turn up your oven to 230°. On your baking sheet, oil with your vegetable oil.

ETAPE 6: Here we go: take a piece of chicken, dip it in the flour, then in the eggs, then in the breadcrumbs. You have to do each step well so that all the ingredients blend well into your chicken. Repeat for each piece of chicken.

STEP 7: Cook for 6 to 7 minutes on each side (be careful, cooking time may vary depending on the size of your chicken pieces).

So, not so complicated, is it?

For more gluten free recipes, it’s this way!

Chloe