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Gluten Free Chicken Nuggets PDF Print E-mail
(11 votes, average 4.36 out of 5)
Monday, 31 May 2010 00:00

Printable Recipe


3 cups Corn Chex (I used Rice Chex)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces


Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)

In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.

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 center.

Recipe courtesy of General Mills.



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