Gluten free Chicken Nuggets Recipe with honey mustard dressing (2024)

You are here: Home / Main Dishes / Gluten-free Chicken Nuggets with Honey Mustard Dressing

January 9, 2011 By Kelly

The other day I came across my first handwritten recipe book. It’s really cute. I covered a small blank sketchbook with pages from a cooking magazine and Mod Podged over the top to protect it. Then I made tabs for sections like bread, chicken, and casserole. Most of the recipes came from my mom—things she made when we were growing up. Banana bread (Bisquick), beef stroganoff (Campbell’s). And a few of my own too: Spinach Ricotta Pie (most likely from the back of a pre-made pie crust box), and my long lost favorite… “The Best Chicken Strips.”

I felt a touch sentimental and a touch embarrassed of myself 🙂 It was from the first year Andy and I were married—A.K.A. the height of my homemade gluten and dairy consumption. The recipes are filled with words that make persent-dayKelly cringe like, “lite ranch dressing” and “canned cream of mushroom soup.” I feel bloated just imagining it.

But reading about “The Best” chicken strips made me miss them. So I decided to create some equally awesome gluten free chicken nuggets / strips a decade later for the new me 🙂 I can’t wait for you to try them!

gluten-free, grain-free, dairy-free

Chicken Strips
about 1 and 1/2pounds of chicken breast, cut into strips
2 cups almond flourNote: I think ground sunflower seeds would also work and taste amazing
1 teaspoon fine sea salt
1/2teaspoon garlic powder
1/2teaspoon onion powder
1/4teaspoon cumin
1/8 teaspoon pepper 4 eggs

Honey Mustard Sauce
1/4cup olive oil
1/4cup Dijon mustard
1/4cuphoney
salt and pepper to taste

Set the oven to 450°F.
Add the almond flour, salt, garlic, onion, cumin, and pepper to a mixing bowl and whisk to combine.
In a separate bowl whisk the eggs. Set aside.
I like to use a fork to skewer the chicken for this process: Take a skewered piece of chicken and dip it in the egg mixture. Let the excess run off.
Put the chicken in the flour mixture. Brush the flour mixture over the chicken and egg. Lightly shake off the excess.
Dip in egg then flour again.
After the nuggets have each been dipped in egg and flour twice, place them on a greased wire rack over a cookie sheet. A greased broiler pan works too.
Bake for about 20 minutes or until they are nicely browned.
Whisk the Honey Mustard Sauce ingredients together and serve with the chicken nuggets.

♥, Kelly

An updated version of this recipe appears in my new Easy Paleo Meals cookbook.

« Chocolate Date Frosting

Spinach Artichoke Pocket Pies »

Reader Interactions

Comments

Meagan says
January 9, 2011 at 6:49 pm
Oh no. I love chicken strips and honey mustard sauce. This is gonna be delicious! And dangerous 😀
Alexa says
January 9, 2011 at 7:37 pm
YUM! I should have spent the night!
Heather says
January 9, 2011 at 8:43 pm
Those look amazing! And I love that they are baked and not fried.
Melanie says
January 9, 2011 at 9:28 pm
I too cringe when I look at my handwritten recipes from the past. I don’t even consider some of those processed ingredients food anymore. But, it is fun to remake them allergy friendly!
These chicken strips have a “homemade with love” look going on. I love it! lol
See Also
You Need to Try This Unique Coca-Cola Chicken Recipe Easy Mocktail Recipes - Mocktail.net: Best Homemade Drinks 18 Alkaline Recipes - Smoothies, Veggie Bowls and Tonics Dairy Free Keto Breakfast Recipes
Jessica Feely Photography says
January 9, 2011 at 9:34 pm
These look SO yummy! 🙂 My husband misses stuff like this, I will have to make him some. Thanks for sharing 🙂
gfe--gluten free easily says
January 10, 2011 at 12:14 am
Those look so good, Kelly! Thanks for the tip on turning the quinoa flakes into “flour.” I like the quinoa flakes, too. 🙂 Beautiful job. We all grow so much over the years. Sometimes I think about where I’d be if I hadn’t gone gluten free 7 1/2 years ago and started looking at what I eat all the time. Very scary, so I don’t focus on that long.
Shirley
Anonymous says
January 10, 2011 at 1:02 am
Kelley, I can’t find the cinnamon bun recipe on your website. Is it still out here? I bookmarked it a while ago and went to make it tonight, finding a “this page does not exist” message in its place. 🙁 Thanks so much for the recipes! They’re excellent!
Kelly says
January 10, 2011 at 3:34 am
I think I took it down because I made some changes to the recipe and put it in my second cookbook. Sorry! I can email it to you if you give me your email.
Anonymous says
January 10, 2011 at 5:59 pm
Really?! My email is gerdaleigh@yahoo.com . Thank you so much!
Catherine says
January 10, 2011 at 6:38 pm
Hi Kelly,
I recently went completely grain free and these chicken strips look amazing! Do you think I could get a similar result with substituting coconut flour for the quinoa flakes? Also, your grain free coconut flour cake looks divine! I will be buying your cookbook to make that very soon! 🙂
Kelly says
January 10, 2011 at 11:43 pm
Catherine, That would probably work fine, but quinoa is a seed, not a grain 🙂
Diane-The WHOLE Gang says
January 11, 2011 at 5:31 pm
Oh I love quinoa flakes and chicken strips. Brad will love these too. Thanks!
Angela says
See Also
Cream of Crab Soup Recipe - Only 5 Ingredients Needed
January 11, 2011 at 5:45 pm
What a treasure trove of gf recipes!! I’m (my girls are too) so glad to come upon your website. We baked the Santa Lucia buns and they were a big hit!! I”m wondering if I can substitute tapioca flour with arrowroot powder. The girls wanted more and I just ran out of tapioca flour. Thank you so much!!!
Nerissa says
January 11, 2011 at 9:36 pm
These really do look great. Since childhood I have be1en allergic to chicken so no fond memories of chicken strips but I would like to try these out, possibly with pork.
Do you have any thoughts/suggestions?
I’m quite new to gluten free (am trying out Paleo w/ regular cheats like agave). Thanks!
Anonymous says
January 14, 2011 at 7:45 am
I made these last night, and my family LOVED them! My husband has requested that these are a staple now. Thanks for your creativity!
Vanesza
Kelly says
January 14, 2011 at 3:48 pm
Thanks guys!!!
Tasty Eats At Home says
January 18, 2011 at 5:50 pm
Ooh, yum! I have old recipes lingering about like that – cream of canned this, boxed that…but my 2010-2011 Alta loves almond flour batter for chicken strips too! This sounds like the best kid-pleaser.
Cyndi says
January 25, 2011 at 9:21 pm
These sound amazing! My daughter is now gluten and egg free – is there a way I can do this without using eggs?
Thanks!
Cyndi
Kelly says
January 26, 2011 at 3:05 pm
Cyndi, I bet you could. Just use your egg-replacer, or applesauce mixed with flax or chia meal. I can’t be sure it will work, since I haven’t tried it myself, but I think there’s a good chance 🙂
Amber @ The Momma Stuff Blog says
February 1, 2011 at 11:25 pm
These look delicious but we can’t use nut flours a my house as my son is anaphylactic to peanuts and I am sensitive to nuts in general. Any suggestions for substitution? amber 🙂
Mars says
February 15, 2011 at 12:55 am
I made these last night for dinner. It’s def a new family favorite. Dd took the leftovers to coop in her lunch. She said they were yummy the next day too.
Marla Teyolia says
January 12, 2012 at 12:14 am
These are AMAZING! I made them for dinner tonight and my kids had three servings each! they just couldn’t get enough. Luckily, I made enough to put in their lunch boxes tomorrow 🙂
xo
Marla and Sophia
Ali Williams says
April 21, 2012 at 7:38 pm
I love chicken strips and had almost forgotten how good they used to be. Thanks so much for sharing! I can’t wait to try them!
Anonymous says
July 2, 2012 at 8:50 pm
I have a severe intolerance to quinoa…any idea for a substitution?
Anonymous says
January 2, 2013 at 4:43 am
This honey mustard is perfect! My husband is a honey mustard connoisseur and agreed that it was the best I have ever made. Thanks for the great recipe!!
Joni Renee Zalk says
March 15, 2014 at 10:43 am
putting flax seeds in the batter makes it crispy! Yummy
Tammy says
March 15, 2014 at 11:55 am
I don’t seen quinoa in the recipe? And what is Herbamare? Forgive me, I am new to this whole GF thing. Very new. Its so overwhelming. But little steps.
- Kelly says
  March 15, 2014 at 9:06 pm
  They used to have quinoa, but I replaced it with almond flour. You can use quinoa flour if you like (I used to grind quinoa flakes into flour in my Magic Bullet blender). Herbamare is a mixed seasoning salt (Like Jane’s Crazy Mixed Up Salt).
Cynthia Christensen says
March 15, 2014 at 12:16 pm
What about substituting garbanzo bean flour for the almond flour? Love your recipes! I went gf about 10 mos ago. Been eating clean and using Advocare products and so far I have lost 90 pounds! I was so discouraged knowing I needed to lose 100+ lbs but with recipes like yours it is possible for a 50 yr old menopausal woman with extremely high blood pressure, high cholesterol, poor circulation and pre-diabetic, to lose weight! Everyone told me it wouldn’t happen but I proved them so wrong! Keep up the good work.
Ronella says
July 21, 2015 at 8:27 am
I have just stumbled on to your website! AND WOW!!!! I can’t wait to get to cooking! I have a liver disease and have to eat a very clean, gluten-free, sugar-free diet. These recipes are going to be great!! My question is would any seasoned salt mix work?
- Kelly says
  July 21, 2015 at 10:57 am
  Glad you like the site! Yes, any seasoned salt is good. I actually have been using my own salt blend recently.