Gluten-Free Favorite Chicken Nuggets

Create a drive-through in your kitchen and serve the best homemade nuggets! Cereal is the secret ingredient. MORE+ LESS-

By Betty Crocker Kitchens

January 22, 2013

cups Corn Chex™ cereal

1/2

cup grated Parmesan cheese

1/2

teaspoon salt

1/2

teaspoon seasoned salt

1/4

teaspoon paprika

1/8

teaspoon garlic powder

tablespoons butter or margarine, melted

tablespoon milk

lb boneless skinless chicken breasts, cut into 1x1-inch pieces

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1

Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
2

In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
3

Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serve these nuggets with barbecue sauce, honey mustard or sweet-and-sour dipping sauce for a real treat.
Make dipping easy: Use one hand for butter dipping and dropping chicken into cereal mixture, then the other hand for cereal dipping and turning.