Chicken Nuggets

Egg-Free Chicken Nuggets


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

Use white vinegar for low salicylate.


  • 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.

Tags: , , , , , , ,

Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 18 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

Join the Nourishing Hope email list to get the latest news, articles, tips, recipes, and FREE access to my 12 Nutrition Steps to Better Health, Learning, and Behavior

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.