Who needs Wendy, Ronald, or The Colonel when you can make your own gluten-free chicken nuggets?!
Gluten-Free Summer Block Party
The National Foundation for Celiac Awareness asked me to join their Gluten-Free Summer Block Party and gave me a challenge: Create a recipe using Blue Diamond Nut Thins and Go Veggie Dairy-Free Cheese. The dish was meant to be served at a summer party or get-together in efforts to break away from the mundane summer-party foods. The goal was for everyone to enjoy the dish (even the gluten-eating folks), proving that gluten-free food can be served to everyone!
Seeing that I love a little spice in my life, I came up with a recipe for Gluten-Free Spicy Garlic Buffalo Chicken Nuggets with dairy-free cheese on top. Who wouldn’t love that combo?!
You can find the recipe here.
Making the Gluten-Free Chicken Nuggets
I did a trial run of the nuggets at home one evening and gave myself a HUGE pat on the back after tasting them. I couldn’t believe how good they were! They weren’t difficult to make AND they were baked, not fried, making them a much healthier alternative than the nuggets that gluten-eating folks are used to eating.
After I knew my recipe would be a hit, I made sure I had the necessary ingredients for a get-together that I was hosting later that week with college friends. This meant that my audience was beer-drinking, twenty-something’s that are under the illusion that gluten-free food isn’t the greatest. I had to prove their taste-buds wrong and serve up nuggets that they’d enjoy!
My gathering was at a cabin at the lake so I made my nuggets ahead of time in the oven at home. I packed the cooked nuggets (stored in Tupperware), a package of Go Veggie Dairy-Free Mexican Cheese, a side of Frank’s Red Hot Buffalo Wing Sauce, and some toothpicks.
Serving the Chicken Nuggets at the Party
Once it was time to get the gluten-free chicken nuggets ready for the party, I simply reheated them in the cabin’s microwave. I placed a few sprinkles of Go Veggie Dairy-Free Mexican cheese on top of each one. Once they were all heated up, I placed a toothpick in each chicken nugget and arranged them on plates.
By the way, please don’t pay attention to the non-classy plate ware. Our weekend at the lake wasn’t necessarily meant to be classy, if you know what I mean. (Picture 24-year-old boys shot-gunning beers on the patio)
Regardless of all of that, when my friends arrived, they each snagged a few chicken nuggets, dipped them in the hot sauce and appeared to enjoy the taste. One of my friends even said, “I can’t tell the difference between gluten-free and gluten food.” Victory!
How’d They Taste?!
The majority of my friends thought that the gluten-free chicken nuggets were good! There was one person that didn’t care for the taste of the dairy-free cheese, but you’ll have that. All in all, I think I did a great job proving our food is actually tasty to the unlikeliest of folks.
This recipe would be perfect for a get-together at your house since you would have all of the necessary tools at your disposal (a.k.a. the oven). I think the fact that I was able to successfully serve the chicken nuggets without using an oven makes the recipe even more desirable! It proves that you can venture outside of the summer-barbecue-box and cook up some exciting options for your party guests!
- • 1 box of Multi-Seed Nut Thins (crushed)
- • 2 Tbsp. olive oil
- • 1/2 tsp. Kosher salt
- • 1/4 tsp. black pepper
- • 1/4 tsp. Garlic powder
- • 2 eggs
- • 3 chicken breasts, cut into bite-size pieces
- • Frank’s Red Hot Buffalo Wing Sauce for dipping
- • Go Veggie Dairy-Free Mexican Cheese, Shredded
- Preheat oven to 450 degrees Fahrenheit. Place wire rack on top of baking sheet.
- Combine crushed Nut Thin crackers, olive oil, salt, pepper and garlic powder together in a shallow bowl.
- Whisk two eggs in a shallow bowl. Dip chicken pieces in egg then into cracker mixture, evenly coating each piece.
- Place chicken nuggets on top of wire rack. Bake 20 minutes or until chicken is 165 degrees Fahrenheit.
- Take chicken bites out and sprinkle Go Veggie Dairy-Free Mexican Cheese on top. Place back into oven until melted.
- Serve chicken nuggets with toothpicks and Buffalo Hot Sauce on the side for dipping.