This Gluten Free Breading for Chicken and Fish is easy to make and adds great taste and texture to your meat while keeping it moist and juicy. Whether you are making chicken nuggets or chicken Parmesan, this breading will work perfectly.
Kids love chicken fingers. I’m pretty sure it’s safe to say that all kids do. I know mine sure do. What’s not to like? Bite sized little pieces of breaded meat that they can dip into sauces and eat with their hands. Perfect! That’s why I decided to use this breading to make some fun finger-food for the kids (and those that are young-at-heart). You can also use it to make chicken fingers, or bread whole pieces of chicken without a problem. Although I baked my chicken, I’m sure that the breading would hold up well to frying as well.
The bonus to making your own chicken nuggets at home is that you don’t have to worry about any “mystery meat” – you know exactly what is going into your food. And although pre-made gluten free chicken nuggets may be available in the store, I can tell you these are much cheaper to make.
- Gluten Free Breaded Fish
Not only do these chicken nuggets have good quality meat, and are healthier because they are baked and not fried, they are also higher in nutrients by using Only Oats Pure Whole Grain Oat Bran in the breading. Oat bran is high in both protein and fiber – two things growing kids need to keep healthy.
- 1/2 cup finely crushed gluten free unsweetened cornflakes or crispy rice cereal
- 1/2 cup Only Oats oat bran
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 large egg
- 2 tablespoons water
- 2 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 cup buttermilk
- 1/2 teaspoon hot sauce (optional)
- 4 fish fillets, like tilapia
- 1 cup milk
- In a shallow bowl, whisk together the crushed cereal, oat bran, paprika, Italian seasoning, onion powder, salt, garlic powder, and black pepper. Set aside.
- In another shallow bowl, whisk together the egg and water.
- Soak the chicken pieces in the buttermilk and hot sauce for at least 1 hour. Drain.
- Preheat the oven to 400 degrees F.
- Coat the chicken pieces, one at a time, in the breading mixture, then in the egg mixture, and once again in the breading mixture. This gives the meat a nice thick coating. Place chicken on parchment lined baking sheet. Repeat until all the chicken has been coated.
- Bake in preheated oven for 15 minutes. Flip the chicken nuggets and bake for an additional 10 minutes. Serve hot with your favourite dipping sauce.
- Soak the fish in the milk for 1 hour. This helps remove the "fishy taste" some fish has. Drain.
- Preheat the oven to 425 degrees F.
- Coat the fish fillets, one at a time, in the breading mixture, then in the egg mixture, and once again in the breading mixture. This gives the meat a nice thick coating. Place fish on parchment lined baking sheet. Repeat until all the fish has been coated.
- Bake in preheated oven for 15-20 minutes, flipping once, depending on the thickness of your fillets.
- Gluten Free Chicken Nuggets with Honey Dill Dipping Sauce
I’ve been told that the dipping sauce that I served with our chicken nuggets is original to Manitoba. I haven’t traveled enough to know that, but now that I know, I’ll share it with you. It is a Honey Dill Dipping sauce which is super easy to make, and only 3 ingredients. Looking to try something besides sweet and sour or barbecue – give Honey Dill Sauce a try.
- 2/3 cup mayonnaise
- 1/3 cup liquid honey
- 1 teaspoon dried dill weed
- Mix the 3 ingredients together. Store in a closed container in the refrigerator. A great dipping sauce for chicken nuggets or french fries.
This recipe is linked to Whole Food Fridays.
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