clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Chicken Nuggets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jill Baker


Who doesn’t love chicken tenders/nuggets? I guarantee these are MUCH better than those fast food look-alikes, not to mention healthier too! Make a whole bunch and freeze to reheat for a quick meal on the go!


  • 2 lbs. GMO-Free, Pasture Raised, Boneless Chicken Breast or Tenderloins
  • 1 c. Millet Flour
  • 2 tsp. Sea Salt
  • 2 tsp. Garlic, fresh or dried
  • 1 tsp. Pepper
  • 1 tsp. each of Thyme, Marjoram
  • 1.5 lbs. Mangalitsa Lard


  1. Place lard in pan such that there is 1-1 1/4 inch of fat in the pan when melted.  Heat over medium-medium high heat to a temperature of 350-400º F while preparing other ingredients.

  2. In a large ziploc bag, combine the flour, salt, and spices.  Set aside.

  3. Slice the chicken breast across the grain in roughly 1/2 inch slices.  Cut into smaller pieces if desired.  Tenderloins don’t need to be cut.  Place pieces in the bag of flour and shake until they are all coated well.  Let set for a minute or two.

  4. Be sure the fat is hot enough, then carefully lay the strips/nuggets into the hot fat.  When the pieces are nicely browned on the bottom and the meat is white up the edges, carefully turn them over.  Fry on the other side until nicely browned.   It should be around 3 minutes for each side.

    GMO free, gluten free chicken nuggets frying.
  5. Remove pieces from pan and drain on a rack or on absorbent paper.

  6. Enjoy with your favorite sauce: mustard, honey mustard, BBQ, or Ranch!


Feel free to use an air-fryer vs cast iron for frying!

Possible substitutions for millet: potato flour or flakes (GF Panko), corn meal, rice flour.  You can use wheat flour if the gluten is not a concern to you.

Change out the spices to keep it interesting: basil, fennel, and coriander; rosemary and sage; curry and extra cayenne.