Gluten Free Chicken Nuggets
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- Large mixing bowl
- Medium mixing bowl
- Balloon whisk
- kitchen thermometer
- Tongs or slotted spoon
INGREDIENTS
- 1 pound/500 grams ground chicken
- 2 tablespoons cornstarch
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Batter:
- ½ cup rice flour
- ½ cup cornstarch
- 1 tablespoon sweet paprika
- ½ teaspoon dried chili flakes
- 1 teaspoon ground coriander and fennel seed mix, optional but recommended
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup cold soda water
INSTRUCTIONS
- In a large bowl, mix the ground chicken with the cornstarch, granulated garlic, salt, and black pepper. With wet hands, shape the mixture into small, flat nuggets, about the size of a golf ball slightly flattened. Arrange them on a baking sheet lined with parchment paper and freeze for 1 hour.
- In a medium bowl, combine the rice flour, cornstarch, paprika, chili flakes, coriander-fennel mix (if using), salt, and black pepper. Remove the frozen nuggets from the freezer and dredge them in the flour mixture, shaking off any excess.
- In the same bowl, after dredging all the nuggets, add the cold soda water to the remaining seasoned flour. Whisk with a balloon whisk until you have a smooth batter.
- Heat a deep, heavy-bottomed pot with enough oil to fully submerge the nuggets. Bring the oil to 336°F (169°C). Working in batches, dip each floured nugget into the batter, then carefully lower into the hot oil. Fry for 4 to 5 minutes per side, until golden brown and cooked through.
- Transfer the fried nuggets to a wire rack set over a baking sheet to drain. Immediately sprinkle lightly with fine salt. Serve hot.
MY NOTES
FAQ
Best oils for frying gluten free chicken nuggets
It is best to use a neutral oil with a high smoke point. Options like canola oil, sunflower oil, or peanut oil work very well. These oils can maintain the necessary frying temperature of around 336°F (169°C) without breaking down or imparting an unwanted flavor to the nuggets. It is important to maintain a consistent temperature throughout the frying process to ensure the gluten free chicken nuggets are cooked through while staying crispy and golden. Avoid using olive oil or butter, as they have lower smoke points and can burn easily during deep-frying.
Can I bake these gluten free chicken nuggets?
To bake, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the frozen coated nuggets on the sheet and spray them generously with oil. Bake for 20 to 25 minutes, flipping halfway through, until golden and cooked through. While they may not develop the same deep crispiness as frying, baking offers a healthier alternative that still preserves the delicious flavor of gluten free chicken nuggets. For an even crisper finish, use an oven with convection settings.
What about air frying them?
Sure, but you should expect a slightly different texture compared to deep-frying. To air-fry, preheat your air fryer to 400°F (200°C). Arrange the frozen nuggets in a single layer without overcrowding the basket. Lightly spray the nuggets with oil to help achieve a golden color and crispiness. Cook for 10 to 12 minutes, flipping halfway through. The gluten free chicken nuggets will still be crispy, but they may be slightly less crunchy compared to oil-fried versions.
How do I make sure the nuggets stay crispy after frying?
Drain them properly. Place the nuggets on a wire cooling rack set over a baking sheet instead of on paper towels, which can trap steam and make them soggy. Also, fry the nuggets at the correct temperature of 336°F (169°C) so the batter crisps up instantly without absorbing excess oil. Serve the gluten free chicken nuggets immediately after frying for the best texture. If you need to hold them for a short time, keep them warm in a low oven set at around 200°F (95°C).
Can I use sparkling water instead of soda water?
Both contain carbonation, which helps create a lighter, crispier batter. Make sure the sparkling water is cold when mixing it into the dry ingredients to maximize the airy texture. Avoid flavored sparkling waters, as they can alter the taste of the gluten free chicken nuggets. Plain sparkling water or club soda is ideal. The bubbles react with the flour and cornstarch to create a light, crisp crust during frying, enhancing the overall texture and helping the coating adhere better to the chicken.
Can I substitute the rice flour with another gluten free flour?
Good alternatives include chickpea flour, potato starch, or a high-quality gluten free all-purpose flour blend. Each flour has a different absorption rate and texture, so you may need to adjust the batter thickness slightly. Rice flour is preferred for its lightness and crispiness when fried. If you substitute, try to keep the cornstarch in the recipe, as it contributes to the essential crunch that makes gluten free chicken nuggets especially appealing and similar to classic fried nuggets.
What is the best way to reheat leftovers?
Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C). Arrange the nuggets in a single layer on a wire rack set over a baking sheet or in the air fryer basket. Heat for about 8 to 10 minutes in the oven or 5 to 6 minutes in the air fryer until they are hot and crispy again. Avoid microwaving, as it will make gluten free chicken nuggets soggy. Always reheat thoroughly to an internal temperature of 165°F (74°C).
