Allergy-free Crispy Chicken Nugget Recipe

Panko bread crumbs are Japanese bread crumbs which are lighter, crispier and crunchier than Western bread crumbs. They absorb less grease and stays crispy longer.  Panko bread crumbs can be made either from wheat flour or rice flour.  Gluten-free Panko bread crumbs are those made from rice flour.  This crispy chicken nugget recipe is gluten-free, nut-free, seafood-free, egg-free, cow's milk-free and wheat-free




1 lb boneless and skinless chicken breasts

1/2 cup brown rice flour

1/2 cup coconut milk or rice milk

2 cups gluten-free Panko bread crumbs

1 tsp gluten-free garlic powder

1 tsp gluten-free Italian herb seasoning blend

Sea salt and pepper to taste

2 tbsp canola oil or vegetable oil




  1. Use a smooth meat mallet to pound the chicken breasts which has been placed between 2 pieces of waxed paper until chicken breasts are about 1/4 inch thick.

  2. Cut the pounded chicken breasts into 2 inches cubes

  3. Have ready 3 plates.  In the first plate, combine flour, salt, pepper, garlic powder and seasonings.  Mix well.

  4. Pour the coconut milk or rice milk into the second plate

  5. Put the Panko bread crumbs into the third plate.

  6. Preheat the oven to 425F

  7. First dredge the chicken in the flour and ensure it is coated thoroughly with the flour.  Shake of any excess flour.

  8. Second, dip the flour coated chicken in the coconut or rice milk.  Lift the chicken up to let the excess liquid drain back into the plate.

  9. Lastly, roll the chicken into the Panko bread crumbs and ensure it is coated thoroughly on all sides.

  10. Take a cookie sheet and grease it with canola or vegetable oil.

  11. Place the breaded coated chicken nuggets onto the cookie sheet and then put into the oven for 20 minutes or until the chicken nugget is golden brown.

  12. Remove from oven, let it cool and serve

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