Gluten-Free Chicken Nuggets

Ingredients

• 16 oz chicken tenderloins, cut into nuggets

• 3/4 cup gluten-free flour, I used Bob’s Red Mill

• 1/4 cup nutritional yeast

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp sea salt

• 1 egg

• 1 tbsp lemon juice

• avocado oil spray (or 1 tbsp avocado oil)

Instructions

1. Preheat oven to 375º.

2. In a shallow bowl whisk together egg and lemon juice. In another bowl, whisk together flour, nutritional yeast, and spices.

3. Mix the cubed chicken into the egg wash and stir to coat. Carefully dredge the cubed chicken in the flour mixture, making sure each side is coated. Shake off any excess. Place on a parchment paper lined baking sheet. Spray with avocado oil spray. If not using, wait until the next step.

4. Place in the oven and bake for 35 minutes. At about halfway through, brush with the avocado oil and toss to flip. This will ensure they get nice and crispy. You don’t want there to be visible flour left when done. If you’d like them extra crispy you can place them under the broiler for a few minutes, but keep an eye on them so they don’t burn.

5. If you’re using your air fryer, set to 375º and air fryer to 10 minutes, or until golden brown and crispy.

6. Serve with your favorite sauce and side! I served mine with my homemade ranch dressing.