Gluten Free Chicken Nugget (McNuggets)

This gluten free chicken nugget recipe is for anyone who misses eating McDonalds nuggets from dietary restrictions or by choice. Recreate these crispy nuggets and serve with honey mustard.

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My girlfriend has coeliac disease meaning she is allergic to gluten. This is a double edged sword. On one hand I always get her bread at restaurants. On the other hand it is very rarely and option to split a bucket of fried chicken.

Being a chef naturally, when I have the craving for chicken nuggets I make them. With there being two of us it would never make sense to make two separate batches... and thus the gluten free chicken nugget was born.

Are McDonalds Chicken Nuggets Gluten Free?

If they were you wouldn't be here.

How to make Gluten Free Chicken Nugget Recipe

This is going to be a 3 stage breading process based off of Joshua Weissman's "But Better" Series. You'll make a thin cornstarch slurry, a regular flour dredge, and finally the tempura mix.

For this recipe you'll need a box of gluten free tempura mix. You can pick this up at most asian markets or at Whole Foods.

First take your ground chicken mixture and combine with the salt, sugar and msg. For this recipe I just minced chicken by hand but feel free to grind your own chicken or purchase it pre-ground.

What shape are McDonalds Chicken McNuggets?

Allegedly there are 4 different nugget shapes. The bell, the boot, the bow tie and the ball. At the famed Golden Arches they are cut with a rolling cookie cutter into a variety of perfectly similar shapes.

We are going to just shape ours by hand. Try to make little irregular patties by hand and place them onto parchment paper. Make them a little smaller than the final desired size as the breading will add some bulk and make them bigger.

After you have shaped all of the nuggets place them in the freezer for a few minutes to firm up while you prepare the other ingredients.

Next prepare your three stage batter. Combine the flour with the salt and MSG. Separately combine the cornstarch and water. Lastly follow the directions on the gluten free tempura mix. For the brand I used there was no egg required but follow the directions for your package.

How to cook Gluten Free Chicken McNuggets

Preheat a pot of oil to 375F. Working in batches coat each chicken nugget first in the cornstarch slurry mixture, then coat them in flour and shake off any excess. Last dip them into the tempura batter and and gently drop them into the hot oil. After 30 seconds to a minute give them a stir with a slotted spoon or spider (a type of slotted skimmer) to prevent them from sticking on the bottom of the pot.

After you drop a batch in the temperature of the oil will drop to 300F-325F. That's ok. Just try to regulate the temperature in between batches. The chicken is done when it reaches 155-160F in the thickest part of the nugget. Place them on a paper towel to absorb excess moisture. The nuggets will continue cooking after removed from the oil and hit 165F.

ENJOY! Serve with Honey Mustard or Salsa Roja. If you want to make your own honey mustard simply mix 1/4 cup Dijon and 1/4 cup honey.

For other great snack recipes check out these boiled peanuts.