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This is one of my kids’ favorite meals. It’s the one dinner I can always count on them eating. With only six ingredients, this recipe is very quick and easy. If you’re like me, I always make more than I need, so that I can have some to freeze or just use for a second (or third!) meal of leftovers. If you don’t overcook them, they turn out very moist and tender on the inside, but nice and crunchy on the outside.
Parmesan Chicken Nuggets
Ingredients:
2 lb. boneless/skinless chicken breasts (or tenderloins), cut into pieces
1 Cup milk
1 egg
1 Cup gluten-free bread crumbs
1/2 Cup Parmesan cheese, grated
1 tsp seasoning salt (We use Lawry’s Seasoned Salt
Directions:
- Preheat oven to 350° F.
- In a medium bowl, whisk together the milk with the egg. Cut chicken breasts into bite size pieces and place in the bowl to soak.
- In a large bowl, or gallon-size zip-style bag, mix together the bread crumbs, grated Parmesan cheese, and seasoning salt.
- Now, place some of the chicken nuggets into the bowl (or bag) and toss to coat with bread crumb mixture. Remove the coated nuggets and place on a baking sheet lightly sprayed with oil. Continue the process of coating the nuggets until all are breaded.
- Bake at 350° F for 15 – 20 minutes.
Additional Notes:
- I like to make bread crumbs myself. I basically toast the ends or pieces of gluten-free bread not suitable for sandwiches and put them into the freezer until ready to use. Then, I take them out of the freezer and chop up in a food processor until they’re crumbs.
- You can buy gluten-free bread crumbs
online or at stores that carry a lot of gluten-free food products.
- Other ideas for making bread crumbs: crush up gluten-free cereal (Rice Chex works good.), gluten-free crackers, tortilla chips, etc. Check the labels to make sure they are gluten-free!
- I usually cook the chicken nuggets with a little more space between them than in the picture above so they crisp up nice and evenly.
- Don’t forget to give your kids dipping sauces: honey, mustard, ketchup, barbecue sauce, ranch dressing, etc. For my kids, I think that’s part of the attraction to the meal.
- I’ve made this recipe by memory so many times, I almost forgot where it came from. It was inspired by the recipe Chicken Breasts Parmesan in Bette Hagman’s cookbook “The Gluten-Free Gourmet Cooks Fast and Healthy.” I modified the recipe for our taste and ease of making.
For more dinner ideas check out What’s For Dinner? Wednesdays at The Gluten-Free Homemaker.
26 Comments
June 24th, 2009 at 6:13 am
Thanks for the bread crumb tips. I tried to make some myself a few weeks ago, but I was trying to cut the crumb pieces with a knife. A food processor sounds much more practical! Thanks for the recipe, it sounds delicious!
June 24th, 2009 at 6:23 am
Oh, the kids will love this!
June 24th, 2009 at 10:48 am
I love the bread crumb recipe tips, too. I was making my own by toasting tapioca bread and then whirling it in the food processor, which would work well for this. When making meatballs or a dish that has the bread crumbs incorporated into the mix I have been using Hol Grain Brown Rice Bread Crumbs. Love them!!! I was so very skeptical at first because I thought they’d make the food taste off but they are oh-so-good. I can’t even tell the difference. And they’re an effective binder, too.
June 24th, 2009 at 12:30 pm
[...] – Parmesan Chicken Nuggets Quick chicken nuggets made with gluten-free bread crumbs and Parmesan cheese. Serving with french [...]
June 24th, 2009 at 4:37 pm
I don’t think I’ve ever made gf chicken nuggets, but I don’t know why. I was just thinking about it yesterday because I have some chicken to use. You have motivated me to try it. It certainly sounds easy enough.
June 25th, 2009 at 2:36 am
I made chicken nuggets just the other night. I used crushed rice chex in place of gluten free bread crumbs (which I never ever have on hand.)Great meal idea, and your right, the kids will eat it.
June 25th, 2009 at 6:00 am
I’m pretty sure my daughter would love those too! I love recipes that have just a few ingredients, makes dinner time so much simpler!
Thanks for a great idea.
June 25th, 2009 at 1:07 pm
Great idea on making your own bread crumbs. I always have the heals left over and usually the dog gets a treat. Next time the treat will be for us. Great looking chicken too!
June 25th, 2009 at 9:03 pm
My whole family loves chicken nuggets. I’ll have to try this, they look great!
August 2nd, 2009 at 11:04 pm
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September 7th, 2009 at 3:41 am
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October 26th, 2009 at 4:45 pm
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November 28th, 2009 at 5:22 pm
These look fabulous. A quick question if you don’t mind? I’m trying to get things made ahead and thrown into the freezer for quick meals (since being diagnosed with celiac, I too often have just skipped lunch… and breakfast. Sometimes dinner… but I’m working on that) and these look really yummy and would be great for this work at home gal to grab quickly. When you make extras to freeze – do you bake them first and freeze, or just freeze and bake when ready?
Help? (Don’t get me wrong – I’m thrilled I’ve lost 50 pounds off my 6’2 frame since being diagnosed… I just can’t help but think simply NOT eating is the right way to do it!)
November 28th, 2009 at 7:29 pm
Honestly, I usually keep the leftovers in the refrigerator for the kids to eat later in the week while my husband and I are eating something a little too spicy for them. They eat them up pretty quickly. However, the few times I have frozen the chicken nuggets was after they had been cooked. I think it took about 15 minutes to re-heat. Tasted the same, and still very tender. You may be able to freeze them uncooked, but I haven’t personally tried it. The Bell & Evans frozen chicken breasts I buy are uncooked chicken. They cook up in the oven in about 20 minutes.
November 28th, 2009 at 7:36 pm
Jenna – On the note about losing weight. I had the same problem when I first went on the gluten-free diet. Some days I just didn’t know what I could eat. But, as I learned more about the diet, I found more foods that I could eat safely. Next thing I knew, I gained all the weight back.
Let me know how freezing the chicken works out for you.
December 21st, 2009 at 4:41 pm
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February 8th, 2010 at 9:52 am
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April 12th, 2010 at 9:45 am
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May 23rd, 2010 at 10:21 pm
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July 9th, 2010 at 8:04 am
Just seen this in your More Quick and Easy Gluten Free Meals link. I was wondering where I found the recipe I use, I had totally forgot. LOL. I use GF Oat flour (that I’ll just process myself from whole oats) because I did not get to the habit of making bread crumbs with my leftover bread yet. We don’t seem to have a problem with oats in our house. I never have any left for leftovers so I’m going to have to make double or triple one day just to have some leftover.
July 19th, 2010 at 1:32 pm
[...] – Parmesan Chicken Nuggets Chicken breasts cut up and breaded with gluten-free bread crumbs and Parmesan. Then, baked until [...]
August 17th, 2010 at 6:22 pm
My son love nuggets, will give this a try.
September 7th, 2010 at 1:25 pm
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October 18th, 2010 at 9:29 am
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March 24th, 2011 at 2:16 am
one of my favorite food. delicious and so tasty.
manto
http://homeremediesforcoldsores1.blogspot.com/
December 5th, 2011 at 9:23 am
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