Delicious gluten-free chicken nuggets, crispy and flavorful, made with blended gluten-free breadsticks as a coating. Ideal for those following a gluten-free diet, easy to prepare and baked in the oven or cooked in an air fryer.
Blend the breadsticks until almost powdery.
Cut the chicken breast into pieces.
Put the chicken, the soft plant-based cheese and the spices (sweet paprika, salt and pepper) in the blender and blend until you get a soft, sticky mixture.
Transfer the mixture to a bowl and add 2 tablespoons of breadstick powder; if the mixture is still too sticky, add another tablespoon.
Line a baking tray with baking paper.
Shape the nuggets with the mixture and place them on the tray. If the mixture is very warm, refrigerate the nuggets while you prepare the coatings.
Preheat the oven to 200°C in static mode.
Prepare three small bowls for coating: one with 30 g cornstarch, one with 20 g cornstarch, rice flour and sparkling water mixed together to make a batter, and one with the blended breadsticks.
Coat the nuggets first in the cornstarch, then in the batter, and finally in the blended breadsticks.
Drizzle the nuggets with a little oil and bake for about 20-25 minutes or until golden brown.
Alternatively, cook the nuggets in an air fryer at 180°C for about 15-20 minutes.
Blender
Bowls
Baking tray
Baking paper
Air fryer (optional)
Store in the refrigerator and consume within 2 days. They can be reheated in the oven or air fryer.
You can replace the gluten-free breadsticks with crackers or blended cornflakes to make gluten-free breadcrumbs.
Italia
| Energy (kcal) | 224.7 |
| Carbohydrates (g) | 31.3 |
| of which sugars (g) | 0.74 |
| Fat (g) | 5.21 |
| of which saturates (g) | 1.15 |
| Protein (g) | 14.28 |
| Fibre (g) | 1.02 |
| Salt (g) | 0.26 |
