Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Baked Chicken Nuggets

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Baked Chicken Nuggets' — USDA Center for Nutrition Policy and Promotion, 'Recipes and Tips for Healthy, Thrifty Meals' (2000), via the SNAP-Ed Connection 'Children's Favorites' cookbook (public domain, federal). Converted to gluten-free: cornflake crumbs and Italian seasoning specified gluten-free (many cornflakes carry malt flavoring); the oven method is given (the source also offers a microwave method).

Bite-size pieces of chicken thigh are shaken in seasoned gluten-free cornflake crumbs and cooked until golden and crisp — a homemade nugget for kids and snackers.

Category: SnacksServes: 4Time: 25 minComplexity: 2/5

Why this complexity: cornflake crumbs and Italian seasoning specified gluten-free.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 cup gluten-free cornflake cereal crumbs
  • 1/2 teaspoon gluten-free Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon paprika

Method

  1. Preheat the oven to 400°F and lightly grease a baking sheet.
  2. Cut the chicken thighs into bite-size pieces.
  3. Place the cornflakes in a plastic bag and crush them with a rolling pin.
  4. Add the gluten-free Italian seasoning, garlic powder, onion powder, and paprika to the bag, close it tightly, and shake until blended.
  5. Add a few chicken pieces at a time to the crumb mixture and shake to coat evenly.
  6. Place the coated pieces on the baking sheet so they are not touching.
  7. Cook until golden brown and cooked through, about 12 to 14 minutes.

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