Homemade Baked Chicken Nuggets

Every kid’s favorite, these easy baked chicken nuggets can be coated with blanched almond flour instead of bread crumbs. Both options make crispy, dippable nuggets!

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 1⁄2 cups gluten-free bread crumbs
  • 1 tsp. dried basil
  • 1 tsp. paprika
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 tsp. dried parsley
  • 1 1⁄2 lbs. boneless, skinless chicken breasts, cut into small strips
  • 3 large eggs, beaten


  • Preheat oven to 350°F. Line a baking sheet with foil and grease foil with gluten-free nonstick cooking spray or olive oil.
  • In a medium bowl whisk together bread crumbs, basil, paprika, salt, pepper, and parsley. Dip chicken strips into the beaten eggs and dredge through the bread-crumb mixture.
  • Place dredged chicken strips onto baking sheet.
  • Bake for 30 minutes until strips are crispy and chicken is cooked through. (Pierce several chicken nuggets with a sharp knife, and the juices should run clear. If they are red or pink, the chicken is not done cooking.)