Celiac disease was discovered in my 2-year-old. I finally developed a chicken nugget recipe that everyone in the family like after experimenting with several unsuccessful ones. For a child under two, this chicken nugget has a moderate flavor. The flavor of the Chex® should be improved with some additional spice for a more “grown up” taste.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups bite-size corn square cereal (such as Corn Chex®)
- 2 eggs
- ⅓ cup rice flour
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- ¼ cup oil for frying, or as needed
Instructions
- Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
- 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.
- Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
- 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).
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 2 g |
| Sodium | 249 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved it!
The whole family enjoyed them!!
Yummy! I have extremely picky kids and this was the first meal in a long time everyone stayed at the table because they were EATING! I love the crunch from the Chex. Next time I’ll add seasoned salt to the rice flour and I want to see I can bake them and get a similar (but healthier) result.
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 flour over gluten free flour, which I find quite dense. I made another round and froze them so that we could pull them out as needed for quick dinners before soccer practice.
By far the best chicken nuggets we’ve had. Definitely a family favorite. Loved the crunch!
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 breast’s worth of nuggets. The extra pop of flavor made this an “adult friendly” treat, too!
I use the gluten free brown rice flour to coat the chicken and fry in either grape seed oil or olive oil. Delicious!
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 followed the recipe using Corn Chex and they liked it even more (if that is somehow possible). I left the Chex in the bag and crushed it with a rolling pin instead of the processor. Such a nice tasty nugget and the gluten version is not missed!
my 6 yr old was just diagnosed with Celiac and this is our new favorite recipe! hope to find a lot more like this
kids liked it and it was easy, what more could i ask for?
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. I also seasoned the crumbs with a few spices. The recipe might turn out a little bland if there was no seasoning. The pieces came out super crispy and it was delightful. The kids really liked it too!