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Homemade Gluten-Free Chicken Nuggets with Easy Honey Mustard Dip

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These homemade gluten-free chicken nuggets are crispy, juicy, and full of flavor, made with almond flour and Parmesan for a shatteringly crisp coating. Paired with a quick honey mustard dip, they’re a kid-approved, baked alternative to fast food that’s ready in under 30 minutes.

Ingredients

Scale
  • 1.5 lbs (680g) chicken breast, cut into bite-sized pieces
  • 1 cup (112g) almond flour
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs
  • Olive oil spray
  • ½ cup (120g) mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and spray it lightly with olive oil spray.
  2. Pat the chicken breasts dry with paper towels, then cut them into bite-sized pieces—about 1 to 1.5 inches each. Season the pieces lightly with salt and pepper.
  3. In one shallow bowl, whisk the two eggs until smooth and slightly frothy. In another shallow bowl, combine the almond flour, grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Whisk until evenly distributed.
  4. Working one piece at a time, dip a chicken piece into the egg wash, letting any excess drip off. Then transfer it to the almond flour mixture, pressing gently so the coating adheres on all sides. Place the coated piece on the prepared wire rack. Repeat with the remaining chicken.
  5. Once all the nuggets are on the rack, give them a generous spray with olive oil.
  6. Bake for 12 minutes. The nuggets should be golden on the bottom and starting to brown on top.
  7. Carefully flip each nugget using tongs. Spray lightly again with olive oil. Bake for another 8-10 minutes, until the nuggets are deep golden brown and the internal temperature reaches 165°F (74°C).
  8. While the nuggets are baking, combine the mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt in a small bowl. Whisk until smooth. Taste and adjust.
  9. Let the nuggets rest on the rack for 2-3 minutes before serving. Serve warm with the honey mustard dip on the side.

Notes

Pat the chicken dry to help the coating stick. Use a wire rack for maximum crispiness. Spray generously with oil for golden color. Let nuggets rest after baking to set the coating. For extra crunch, double-coat the nuggets. Store leftovers in the refrigerator for up to 4 days; reheat in the oven or air fryer.

Nutrition

Keywords: gluten-free chicken nuggets, homemade chicken nuggets, baked chicken nuggets, honey mustard dip, gluten-free recipe, kid-friendly dinner, easy weeknight meal

Find it online: https://tempotaste.com/homemade-gluten-free-chicken-nuggets-with-easy-honey-mustard-dip/