Name: Breaded Chicken Bites (Gluten-Free)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb. chicken breast (trimmed and cut into 1” cubes); 1/2 tsp. salt; 1/2 tsp. black pepper (ground); 1/2 tsp. garlic powder; 1/4 cup cassava flour; 2 eggs (whisked until frothy); 2 Tbsp. water; 5 oz. cassava tortilla chips (sea salt or lime variety, crushed in food processor or by hand in package, until coarsely crumbled.); Coconut oil spray; 1/4 cup dijon mustard; 2 Tbsp. maple syrup or honey; 1/4 cup avocado mayonnaise; 1/2 cup Greek-style coconut yogurt; 1/4 cup avocado oil mayonnaise; 1/4 cup unsweetened almond milk or other plant-based milk; 1 tsp. chives (dried); 1 Tbsp. parsley (fresh, chopped); 1 Tbsp. fresh dill (chopped); 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 1/4 tsp. salt; 1 Tbsp. lemon juice fresh

These homemade breaded chicken bites offer a gluten-free twist on a family favorite. Made with simple, wholesome ingredients, they’re perfect for lunchboxes, family friendly dinners or weekday meal prep. Plus, they’re customizable with your favorite dipping sauces. Get ready to savor the crispy texture and delicious flavor of these classic nuggets.

Breaded Chicken Bites Sit in a White Serving Bowl With a Side of Homemade Ranch Dressing Dip.

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Breaded Chicken Bites (Gluten-Free)

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 6

Calories 290 kcal

Author Cathy Vogt

Ingredients

1 lb. chicken breast trimmed and cut into 1” cubes
1/2 tsp. salt
1/2 tsp. black pepper ground
1/2 tsp. garlic powder
1/4 cup cassava flour
2 eggs whisked until frothy
2 Tbsp. water
5 oz. cassava tortilla chips sea salt or lime variety, crushed in food processor or by hand in package, until coarsely crumbled.
Coconut oil spray

Maple Mustard Dip

Ranch Dressing Dip

1/2 cup Greek-style coconut yogurt
1/4 cup avocado oil mayonnaise
1/4 cup unsweetened almond milk or other plant-based milk
1 tsp. chives dried
1 Tbsp. parsley fresh, chopped
1 Tbsp. fresh dill chopped
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1 Tbsp. lemon juice fresh

Instructions

Preheat oven to 400 degrees F and prep sheet pan with parchment paper for later.
In medium bowl, place trimmed chicken cubes and toss with salt, pepper and garlic powder. Set aside.
In shallow dish, place cassava flour.
In a medium bowl, whisk together eggs and water until frothy.
Place crushed cassava tortillas in separate bowl.
To bread chicken cubes, start by tossing chicken in cassava flour to lightly coat. Next, place chicken pieces in egg and stir to cover. Remove chicken from egg with tongs or slotted spoon and place a few pieces at a time into cassava crumbs. Once chicken cubes are coated with crumbs, place on prepared baking sheet in single layer. Continue until all chicken is breaded.
Liberally spray chicken pieces with coconut oil and bake 10 minutes, remove pan and turn chicken pieces over. Spray tops lightly with oil and bake an additional 10 minutes until browned and cooked through.
While chicken is baking make dipping sauces.
For maple-mustard dip, combine Dijon mustard, maple syrup and mayonnaise in a bowl, and whisk to combine. Set aside.
For ranch-style dip, combine Greek-style coconut yogurt, mayonnaise, almond milk, chives, parsley, dill, garlic powder, onion powder, salt and lemon juice in bowl and whisk to combine. Set aside.
Serve baked chicken nuggets with your choice of sauce.

Recipe Notes

Leftover sauces are perfect for dipping vegetables into or tossed with cabbage and shredded carrots for a quick slaw.
Grab these ingredients and more at Vitacost.