Gluten Free Chicken Nuggets

Create a drive-through in your kitchen and serve the best homemade nuggets! Rice Chex cereal is the secret ingredient.

Ingredients

3 cups (750 mL) Rice Chex* cereal
1/2 cup (125 mL) grated Parmesan cheese
1/2 tsp (2 mL) seasoned salt
1/4 tsp (1 mL) paprika
1/8 tsp (0.5 mL) garlic powder
3 tbsp (45 mL) butter or margarine, melted
1 tbsp (15 mL) milk
1 lb (500 g) boneless, skinless chicken breasts, cut into 1x1-inch (2.5 cm x 2.5 cm) pieces

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1

Heat oven to 400ºF. Line baking sheet with foil.
2

Crush cereal. To easily crush cereal, place in plastic bag or between sheets of wax paper, and crush with rolling pin.
3

In medium bowl, stir together crushed cereal, cheese, seasoned salt, paprika and garlic powder.
4

In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on baking sheet.
5

Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in centre.

COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serve with: Serve these nuggets with barbecue sauce, honey mustard or sweet-and-sour dipping sauce for a real treat.
Make dipping easy: Use one hand for butter dipping and dropping chicken into cereal mixture, then the other hand for cereal dipping and turning.

No nutrition information available for this recipe