One of the meals that my children absolutely love is my homemade gluten-free chicken nuggets made with Panebelle’s Gluten-Free Breadcrumbs. Here is the recipe for them, which you can modify to use any kind of breadcrumb, even homemade ones you’ve made yourself.

Homemade Gluten-Free Chicken Nuggets

Ingredients:

1 lb. of boneless chicken cut into chunks

3 tbsp. of parmesan cheese

Breadcrumbs

Fat-free ranch dressing or sour cream

Olive oil or grape seed oil

Step 1: Lay out your ingredients

Step 2: Coat each chunk of chicken in the ranch dressing or sour cream.

Step 3: Coat each chicken chunk with the breadcrumbs. Make sure the breadcrumbs you’re using our crushed up. If they are too large, they won’t coat the chicken properly.

Step 4: Drizzle olive oil or grape seed oil onto a baking sheet. I got a bit heavy handed because we prefer ours a bit crunchier. Also, a way to avoid sticking is to use parchment paper to line the pan before using the oil. If you would prefer no oil, you can make your chicken nuggets that way too. The parchment paper prevents them from sticking. (I forgot to the last time and as you can see, my sheet has permanent black marks. And, of course, I forgot to buy some parchment paper when out shopping last time, so it’s going to happen again.)

Step 5: Once you’ve placed all of your chicken chunks on your baking sheet, they’re ready to go in the oven. I cooked mine on 375° until they were golden brown and cooked all the way through.

Possible dipping sauces: Sour cream, ranch dressing, barbecue sauce, etc. I prefer to use the Asian Toasted Sesame Dressing from Kraft.