To start, heat your frying oil in a large wok or skillet. We added about 2 cups of oil, but feel free to adjust based on the size of your pan. The goal is to make sure there’s enough oil to completely cover the chicken pieces when they’re frying. Using a high-heat oil like canola or vegetable oil works best because these oils can handle the heat without burning. You want the oil to be hot enough to fry the chicken to a crispy golden brown without overcooking the inside. If you’re unsure if the oil is hot enough, drop a tiny piece of the batter in, and if it sizzles immediately, you’re ready to fry.

Next, prepare the chicken by slicing it into bite-sized pieces. This size is ideal for chicken nuggets since they cook evenly and quickly.

You can use chicken thighs for a juicier texture, as they have more fat and tend to remain tender during the frying process. If you prefer a leaner option, chicken tenderloins or breasts are also great choices.

Either way, we cut the pieces evenly so they’ll fry at the same rate. It’s important to keep the pieces relatively uniform to ensure they all cook through without leaving some underdone or overcooked.

In a separate bowl, prepare the dry coating by mixing together gluten-free flour and corn starch. The gluten-free flour provides the structure for the coating, while the corn starch adds that extra crunch when fried.

This mixture is key to achieving that crispy exterior on your chicken nuggets. You can also season the flour with a little salt or spices of your choice, like garlic powder or paprika, for an extra flavor boost. Stir the ingredients well to ensure everything is evenly combined.

For the wet coating, whisk together eggs, oil, salt, and pepper in another bowl. This mixture helps the dry coating stick to the chicken pieces and gives the nuggets a rich texture.

If you enjoy a little heat, this is the perfect opportunity to add cayenne pepper to the wet coating for a spicy version.

In fact, when we make this dish, we often prepare two batches: one with the cayenne pepper for a spicy kick and one without for a milder option.

The wet mixture should be smooth and well combined, ensuring the chicken pieces get evenly coated when dipped.

Once your wet and dry coatings are ready, it’s time to bread the chicken. Begin by dipping each piece of chicken into the wet coating, letting any excess drip off. Then, roll the chicken in the dry mixture, ensuring it’s completely and evenly covered.

For those who love an extra-crispy nugget, you can repeat this process a second time by dipping the chicken back into the wet mixture and again into the dry coating.

This double breading adds more crunch to the final product, making for a more satisfying bite. Make sure every piece is well coated before frying.

Carefully drop the breaded chicken nuggets into the hot oil. Fry them in small batches, making sure not to overcrowd the pan, which can lower the oil temperature and make the chicken greasy.

Fry the nuggets, turning them occasionally, until they are golden brown and crispy on all sides. You want the internal temperature of the chicken to reach at least 165°F to ensure they’re fully cooked.

Once done, transfer the nuggets to a paper towel-lined plate to drain any excess oil while you finish frying the rest of the chicken.

Now that your gluten-free chicken nuggets are crispy and golden, they’re ready to serve!

Pair them with your favorite Low FODMAP dipping sauce, like a tangy honey mustard or a dairy-free ranch dressing, for a delicious and satisfying meal. Or, if you’re feeling adventurous, take it to the next level by using these nuggets in an Orange Chicken recipe!

Since the nuggets are already fried, you can jump right to making the sauce and finish the dish in no time. This versatile recipe is perfect for both picky eaters and adventurous foodies alike.

Ready to try the full recipe? Check out the Orange Chicken recipe here for a perfect pairing!