New this month
Get the Allrecipes magazine just $7.99

Gluten-Free Chicken Nuggets

Lacy Thon

"My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


20 m servings 326 cals
Original recipe yields 4 servings


  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
  2. Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
  3. Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
  4. Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
  5. Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 9
Most helpful
Most positive
Least positive

Good recipe foundation here.. I used Rice Chex because that is what I had on hand and I made it the consistency of panko crumbs. I seasoned the chicken pieces with salt and pepper before coating...

We used gluten free bread crumbs instead of cereal, and everyone in the family was in LOVE with this fun "kid friendly" meal. My husband added a little Cajun seasoning to the flour mix for one b...

The first time we made this we had some gluten-free bread crumbs we wanted to use; everyone loved it. I also used a basic gluten-free flour blend instead of plain rice flour. This time we foll...

kids liked it and it was easy, what more could i ask for?

My toddler love's these, they're great the next day too, reheated. :-)

I made this while my Mom was visiting (she has full blown celiac disease) and they were a total hit!! The chicken was really soft and tender and my kids loved it too! Definitely prefer rice flou...

By far the best chicken nuggets we've had. Definitely a family favorite. Loved the crunch!

I use the gluten free brown rice flour to coat the chicken and fry in either grape seed oil or olive oil. Delicious!

my 6 yr old was just diagnosed with Celiac and this is our new favorite recipe! hope to find a lot more like this