Here is the Mossygoat Farm recipe for the absolute best gluten-free and dairy-free chicken nuggets. Notice that I didn’t say the healthiest or the least expensive, although they are not expensive to make. However, these are the absolute best. They are also sensory friendly and excellent for the GFCF diet.

The recipe calls for 1 pound of boneless, skinless chicken fillets. I make a triple batch for my family of four. My family includes a teenage boy so your family of 4 may just need a double batch. However, I guaruntee that you will want more than a traditional 4 ounce serving.

The trick to these nuggets is the breadcrumbs. I use 4C brand Plain Gluten-free Breadcrumbs. If you use a different brand or make your own, then the result will be different. I find this brand at Winco. I know Winco is not a national or international store but hopefully you can find 4C gluten-free breadcrumbs near you. I have used different brands of breadcrumbs and 4C crumbs make the absolute best chicken nuggets.

Equipment

For this recipe you will need:

A high walled frying pan or a deep fryer. This is not an air-fry recipe.
2 bread pans or similar containers for dredging.
Metal tongs for frying
A whisk
Paper towels on a plate or a metal draining rack
A meat thermometer

What oil to use and how to fry.

Frying stresses oil and oil can oxidize. It is the oxidized oil that is unhealthy to consume. To try to prevent this, use an oil that has a high smoke point. Fry with fresh, mild tasting oil. Reused oil never tastes as good. Peanut and avocado are both excellent choices and have high smoke points. Do not use peanut oil if you are dealing with a peanut allergy.

Start heating your oil before you start preparing the chicken. The oil needs to be between 350-375℉ before you start frying. Add enough oil to cover your product. About 2” of oil will be more than enough for these nuggets. I use a deep cast iron skillet for frying.

Cutting the nuggets into bite sized pieces.

The first step is to cut your boneless, skinless fillets into bite sized pieces. I have used both boneless, skinless thigh fillets and breast fillets for this recipe. They both work equally well. Before you cut your pieces, wash your chicken off under cool water. I know that some professionals say not to do this because you can spread salmonella. However, store bought chicken is dipped in a bleach or other chemical solution to prevent food borne illness. It is important to wash your store-bought chicken to rid it of any chemical additives. The additives both affect your health as well as the taste. You do need to be smart about washing chicken and do not have anything else in or around the sink area.

Bite sized chicken pieces are about 1” square. If you are making a sensory-sensitive meal, be sure to cut off any weird parts from your chicken that your child may find unpleasant.

Breading the gluten-free and dairy-free chicken nuggets.

You need two containers to bread the nuggets. The first container holds one whisked egg per pound of chicken. Yep, just egg. No water or milk is needed. The second container holds 1 cup of 4C brand plain breadcrumbs, 1/2 tablespoon dry Italian seasoning, and 1/4 teaspoon salt per pound of boneless, skinless chicken.

For a double batch you will need 2 eggs, 2 cups 4C breadcrumbs, 1 Tablespoon Italian seasoning, and 1/2 teaspoon salt.

For a triple batch, shown below, you will need 3 eggs, 3 cups 4C breadcrumbs, 1 1/2 Tablespoons Italian seasoning, and 3/4 teaspoon salt.

When breading the nuggets, I use both my hands for two separate tasks. My left hand picks up the cut chicken from the cutting board, drops it in the egg batter, stirs it around the egg batter, and then drops it in the breading mix. Egg mixture and wet raw chicken will be on your fingers and if you touch the breading mixture then all the breading will stick to your hands and not the chicken.

My right hand stays dry. I use my right hand to cover the chicken nuggets with breading from the sides of the bowl and once covered then I mix the chicken around in the breading. I use my dry right hand to transfer the chicken from the breading to a plate. If my right hand gets wet and gets egg mixture on it, I wash and dry my hands before continuing. I know this sounds pretty insane, but this method ensures the breading stays on my chicken and not transfer to my hands. It is one of the keys to the absolute best chicken nuggets.

Frying the nuggets

You do not want to over fill your pan of oil. Drop the breaded nuggets in 1” away from the side and 1” away from each other. They likely will move around while frying but spacing them out in the beginning will ensure you do not over fill your frying pan.

The nuggets will need to fry for about 5 minutes or until the outside is golden brown and the inside temperature is at least 165℉. I temp check the nuggets by pulling them out of the oil so that the oil does not change the temperature of the thermometer.

Remove them from the fryer and place them on a plate that is covered in a paper towel. The paper towel help soaks up extra grease. You may need to add more paper towels as you fry. Alternately, place them on a wire rack to drain.

Serve hot. If you are not serving them in batches, place in a 200℉ oven to keep them warm while you finish frying. Suggested dipping sauces include ketchup, barbeque sauce, coconut aminos, homemade tartar sauce, gluten-free sweet and sour sauce, or dairy free ranch dressing. Here is my time-tested recipe for a coconut milk ranch dressing. It pairs well with these chicken nuggets.