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Gluten Free Chicken Nuggets

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  • Prep 15 min
  • Total 32 min
  • Servings 25
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Create a drive-through in your kitchen and serve the best homemade nuggets! Rice Chex cereal is the secret ingredient.
Created Jun 9, 2011
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  • 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


  • 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.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Serve with: Serve these nuggets with barbecue sauce, honey mustard or sweet-and-sour dipping sauce for a real treat.
  • Tip 3
    Make dipping easy: Use one hand for butter dipping and dropping chicken into cereal mixture, then the other hand for cereal dipping and turning.

Nutrition Information

No nutrition information available for this recipe
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