Self-care from Cell to Soul!

Gluten-Free Chicken Nuggets


  • 2 skinless, boneless organic chicken breasts
  • 1/4 cup brown rice flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1/8 tsp paprika
  • 1/2 tsp Bragg's seasoning
  • 1 large egg and 1 tsp avocado oil, whisked together
  • 1/4 cup avocado oil for pan-frying
  • 1/4 cup coconut oil for pan-frying


  • Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
  • Use a sharp knife to cut pounded breasts in 2-inch cubes.
  • Set aside¬†two shallow baking dishes or bowls. In the first dish, combine flour and seasonings.
  • In second dish, combine egg and avocado oil. Whisk to thoroughly combine.
  • Coat each chicken nugget first in flour mixture, then dip in egg/oil mixture, twice.
  • Place the nuggets on a large baking sheet lined with parchment paper.
  • Refrigerate for about 30 minutes before frying.
  • In a large heavy skillet, heat oils over medium high heat.
  • Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.