Wheat Free Milk Free Egg Free Tasty Chicken Nuggets
Craving crispy, flavorful chicken nuggets but need a recipe that’s free of wheat, milk, and eggs? These Wheat-Free, Milk-Free, Egg-Free Tasty Chicken Nuggets deliver all the crunch and satisfaction of a classic nugget while catering to various dietary needs. Made with tender chicken breast pieces coated in a seasoned batter of chickpea flour and cornstarch, these nuggets are rolled in gluten-free breadcrumbs for a perfectly golden crust. A clever vegan buttermilk substitute using oat milk and apple cider vinegar ensures the batter binds beautifully without eggs or dairy. Quick to prepare and fried to perfection in just minutes, these versatile nuggets are ideal for those following gluten-free or allergen-sensitive diets. Serve them warm with your favorite dipping sauce for a family-friendly meal or snack that’s as inclusive as it is delicious!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 240 ml Unsweetened plain oat milk
- 1 tablespoon Apple cider vinegar
- 120 grams Chickpea flour (or garbanzo bean flour)
- 60 grams Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 200 grams Gluten-free breadcrumbs
- 500 ml Vegetable oil (for frying)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, combine the oat milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan buttermilk substitute.
In a large bowl, whisk together chickpea flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
Gradually add the oat milk mixture to the dry ingredients while whisking continuously to create a smooth and thick batter.
Spread the gluten-free breadcrumbs on a plate.
Dip each piece of chicken into the batter, ensuring it’s well-coated, then roll it in the breadcrumbs to form an even crust.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches 180°C (350°F).
Carefully drop a few nuggets into the hot oil at a time, avoiding overcrowding the pan.
Fry each batch of nuggets for 4-5 minutes or until golden brown and fully cooked through.
Remove the cooked nuggets with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Repeat with the remaining chicken pieces until all nuggets are cooked.
Serve the chicken nuggets warm with your favorite dipping sauce and enjoy.
Nutrition Facts
Calories |
6583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 541.2 g | 694% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5657 mg | 246% | |
| Total Carbohydrate | 294.6 g | 107% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 27.1 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 634 mg | 49% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3052 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
