Dairy-Free and Egg-Free Chicken Nuggets Recipe
These dairy-free and egg-free chicken nuggets are crispy on the outside and tender inside, made with ground chicken and simple pantry staples. Baked instead of fried, they’re easy to make, naturally eggless, and can be made gluten-free with a simple swap. Perfect for weeknight dinners, lunches, or meal prep.
Servings 24 nuggets
Calories 38kcal
Ingredients
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 cup panko bread crumbs divided (GF panko, if needed)
- Avocado oil spray
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground chicken, garlic powder, onion powder, smoked paprika, salt, pepper, and ¼ cup of the panko. Mix until just combined. Don't overwork it or the nuggets will turn out dense!
- Add the remaining ¾ cup of panko to a shallow bowl. Scoop a heaping tablespoons of the chicken mixture, shape into a nugget, and press firmly into the panko on all sides.
- Place on the prepared baking sheet. Repeat until all the mixture is used. You should get about 20-24 nuggets.
- Spray the tops of the nuggets generously with avocado oil. Bake for 15-20 minutes, flipping halfway through and spraying again, until golden and cooked through (internal temp 165F).
- Let nuggets rest for 2-3 minutes before serving with your favorite dipping sauce and sides.
Notes
Yields about 20–24 nuggets, or 4 servings (5–6 nuggets each).
Nutrition
Calories: 38kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 107mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 21IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.3mg
