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Nut Free Chicken Nuggets

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I experimented with nut free crusts before when I made Chicken Fries.  This recipe is using the same idea but for nut free chicken nuggets.  Sesame seeds are a great alternative to almond flour for a coating on chicken.  They are cheap and grind up easily in a coffee grinder.  They do have a slight funny taste to them on their own.  I suggest always adding spice to them in a savory application.  If you don’t need a nut free alternative then go ahead and swap the sesame flour for almond flour/meal.

NUT-FREE CHICKEN NUGGETS

Yield: 14

Ingredients

Instructions

  1. Preheat the oven to 400 deg. F.
  2. Mix the ground sesame seeds with cayenne, onion powder, garlic powder, paprika and salt.
  3. One at a time, dip a piece of chicken into the whisked egg, and then dip into the sesame flour mixture. *For a thick coating like in the picture, dip the chicken back into the egg and dip again in the sesame flour mixture. Place on a baking tray lined with parchment paper. Repeat for all pieces of the chicken.
  4. Bake for 20 minutes, turning once. The chicken nuggets are done when no pink juices flow from the meat.
Yield: 14

Nut Free Chicken Nuggets

Nut Free Chicken Nuggets

Ingredients

  • 1 uncooked chicken breast, cut into nugget sized pieces
  • 1 cup of sesame seeds, ground to a fine flour (use a coffee grinder)
  • ½ tsp – ½ tbsp cayenne *use more for extra heat
  • 2 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp salt
  • 2 large eggs, whisked

Instructions

  1. Preheat the oven to 400 deg. F.
  2. Mix the ground sesame seeds with cayenne, onion powder, garlic powder, paprika and salt.
  3. One at a time, dip a piece of chicken into the whisked egg, and then dip into the sesame flour mixture. *For a thick coating like in the picture, dip the chicken back into the egg and dip again in the sesame flour mixture. Place on a baking tray lined with parchment paper. Repeat for all pieces of the chicken.
  4. Bake for 20 minutes, turning once. The chicken nuggets are done when no pink juices flow from the meat.

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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