Chicken Nuggets


Egg-Free Chicken Nuggets


GFCFSF/Low Oxalate/Low Salicylate, Egg-Free, and Nut-Free

Use white vinegar for low salicylate.


  • 2 Chicken breasts or thighs
  • 2/3 cup GF flour (I use 2/3 brown rice flour and 1/3 potato starch or tapioca starch or a combo of both) 
  • 2 tsp apple cider vinegar or other GF vinegar
  • ½ tsp baking soda
  • 1/3 cup water
  • ½ tsp salt



Cut up the chicken into nugget sized pieces.

Measure out your ingredients so you can combine everything fairly rapidly. Mix the flour and salt in the bowl you will use for dipping the chicken.  Combine the soda and vinegar and quickly add it to the flour as it fizzes.  Quickly add the water next.  Mix it together with a fork.

Heat oil in a pan.  Dip the chicken in the batter.  When the pan is hot enough, place the nuggets in the pan and cook on medium heat.  Turn them over half way through cooking so they cook on both sides.

Drain on paper towel.  Serve alone or with a dipping sauce.  Freeze leftovers.

4 servings

Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.


  1. How do you reheat the frozen left-overs?

    • Yes, you should be able to reheat frozen leftovers, if they are freshly frozen (and not sitting around a long time on either side).


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