Best 3 Baked Gluten Free Chickenfish Nuggets With Honey Mustard Sauce Recipes
Craving for some crispy and juicy chicken and fish nuggets without compromising your gluten-free diet? Look no further! Our baked gluten-free chicken and fish nuggets are the perfect solution for a delightful and healthier snack or meal. Made with wholesome ingredients and a flavorful breadcrumb coating, these nuggets are easy to prepare and can be enjoyed with a variety of dipping sauces.
In this article, we present two tantalizing recipes: gluten-free chicken nuggets and gluten-free fish nuggets. Both recipes are oven-baked, ensuring a healthier alternative to fried nuggets without sacrificing taste. Additionally, we provide a delectable honey mustard sauce recipe that pairs perfectly with both chicken and fish nuggets, adding a tangy and creamy touch to your culinary experience.
Our gluten-free chicken nuggets are crafted with a blend of ground chicken, gluten-free breadcrumbs, herbs, and seasonings. The result is a crispy exterior and a tender, juicy interior that will satisfy your cravings. On the other hand, our gluten-free fish nuggets utilize a delicate combination of flaky white fish, gluten-free breadcrumbs, and zesty seasonings, creating a light and flavorful nugget that is sure to please.
To complement these delectable nuggets, we've included a simple yet delicious honey mustard sauce recipe. This sauce strikes the perfect balance between sweetness and tanginess, with a creamy texture that elevates the flavors of both chicken and fish nuggets.
Whether you follow a gluten-free diet or simply seek healthier alternatives to traditional nuggets, our baked gluten-free chicken and fish nuggets with honey mustard sauce are a must-try. These recipes promise a satisfying culinary experience that will leave you craving more. So, let's dive into the kitchen and embark on this gluten-free nugget adventure!
GLUTEN FREE BAKED CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE
Provided by Brenda Bennett
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Cut off excess visible fat from chicken breasts.
- Place chicken in food processor along with cayenne, garlic powder, Italian seasonings and 1 teaspoon salt.
- Grind the breasts and seasonings. Set aside.
- In a shallow bowl combine Parmesan cheese, flaxseed, breadcrumbs and pepper and remaining 1 teaspoon salt.
- Stir well to combine.
- In another shallow bowl whisk egg and water until blended.
- Form small chicken nuggets, dip in egg mixture, then in dry ingredients. Flip to coat all over nugget.
- Place on a baking sheet sprayed with nonstick cooking spray.
- Bake 15 minutes then flip over.
- Spray this side with nonstick olive oil cooking spray.
- Continue to cook another 10-15 minutes until golden brown. Makes 36-45 depending on size.
Nutrition Facts : ServingSize 4 g, Calories 294 kcal, Carbohydrate 19 g, Protein 33 g, Fat 9 g, Cholesterol 91 mg, Sodium 847 mg, Fiber 2 g, Sugar 3 g
BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE
This is a great quick snack we make bulk, freeze in an individual layer the put in a ziplock in the freezer for our four year old. They are also great on top of a salad or in a wrap. We use the ends of our 5 grain bread so it's healthy too. The parsley adds a vitamin kick. Parmesan added to the bread crumbs for the chicken nuggets is nice for a change but not necessary and we don't use do to milk intolerance.
Provided by Chef 616082
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Line a cookie sheet with parchment or spray with non-stick coating.
- If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
- If you are using fish cut to same size.
- Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
- Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
- Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
- Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
- They reheat nicely in a toaster oven.
- We serve the chicken with the honey mustard sauce and fish with the tartar sauce.
Nutrition Facts : Calories 1076.5, Fat 71.2, SaturatedFat 13.2, Cholesterol 319.5, Sodium 1458.1, Carbohydrate 70.5, Fiber 1.3, Sugar 17.6, Protein 40.2
FISH NUGGETS
Easy and fast to make finger food. Can be easily prepared in advance and scaled up for guests. Serve the nuggets with your favorite salsa, sauce or dip. I love these fish nuggets, because they are made without any fat. This is a comfort food I like very much. I like them hot and even cold they are delicious.
Provided by Thorsten
Categories Lunch/Snacks
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment.
- Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.
- In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.
- Dip the fish nuggets into milk mixture to cover nuggets with the sauce.
- Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.
- Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.
- Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.
- NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.
- NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.
Nutrition Facts : Calories 380.2, Fat 10.6, SaturatedFat 3.7, Cholesterol 320.9, Sodium 624.4, Carbohydrate 6.5, Fiber 1, Sugar 2.2, Protein 61.9
Tips:
- Selecting the right fish: Opt for firm-fleshed fish like cod, tilapia, or halibut, as they hold their shape well during the baking process.
- Achieving a crispy coating: To ensure a golden-brown and crispy coating, use a combination of gluten-free breadcrumbs and almond flour. The almond flour adds a nutty flavor and helps the nuggets stay crispy.
- Creating a flavorful marinade: Marinating the fish in a mixture of olive oil, lemon juice, garlic, and herbs infuses it with delicious flavors.
- Baking for even cooking: Bake the nuggets in a single layer on a parchment-lined baking sheet to promote even cooking and prevent sticking.
- Making the perfect honey mustard sauce: Whisk together honey, Dijon mustard, mayonnaise, and a touch of lemon juice to create a tangy and flavorful sauce.
Conclusion:
These gluten-free baked chicken-fish nuggets with honey mustard sauce offer a healthier alternative to traditional fried chicken nuggets. They are packed with flavor, easy to make, and perfect for a quick and nutritious meal. Serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, for a complete and satisfying dining experience.
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