Best 3 Baked Gluten Free Chickenfish Nuggets With Honey Mustard Sauce Recipes
Craving a delectable and wholesome meal that caters to your gluten-free dietary needs? Look no further! Embark on a culinary adventure as we guide you through the art of preparing delectable baked gluten-free chickenfish nuggets, complemented by a tangy and aromatic honey mustard sauce. This recipe promises a symphony of flavors that will tantalize your taste buds and leave you craving more. With just a few simple steps and readily available ingredients, you can whip up this delightful dish that is perfect for a quick and satisfying lunch, dinner, or even as an appetizer for your next gathering. Let's dive into the world of gluten-free cooking and discover the secrets behind these crispy, succulent chickenfish nuggets and their irresistible honey mustard sauce.
Check out the recipes below so you can choose the best recipe for yourself!
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
BAKED HONEY MUSTARD CHICKEN
This honey mustard chicken is quick and easy to prepare, and the kids love it, too!
Provided by Mary Annthipie Bane
Categories Healthy Chicken Breasts
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Season chicken breasts with salt and pepper. Place in the prepared baking dish.
- Combine honey, mustard, basil, paprika, and parsley in a small bowl; mix well. Pour 1/2 of the honey mustard mixture over chicken and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with remaining honey mustard mixture. Continue baking until chicken is no longer pink and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let cool 10 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
Tips for Making the Best Chicken Fish Nuggets with Honey Mustard Sauce:
- Use fresh, boneless, skinless chicken breasts for the nuggets. This will ensure that they are tender and juicy.
- Cut the chicken into 1-inch pieces. This will help them cook evenly.
- Season the chicken with salt, pepper, and garlic powder. This will give them flavor.
- Dip the chicken pieces in the egg wash. This will help the breading stick to the chicken.
- Coat the chicken pieces in the breadcrumb mixture. Press the bread crumbs into the chicken so that they adhere well.
- Pan-fry the chicken nuggets in hot oil until they are golden brown and cooked through. This will take about 3-4 minutes per side.
- Serve the chicken nuggets hot with honey mustard sauce.
Conclusion
Chicken fish nuggets with honey mustard sauce are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner. The chicken nuggets are crispy and juicy, and the honey mustard sauce is tangy and sweet. This dish is sure to be a hit with the whole family.
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