Gluten-Free McDonald’s-Style Chicken Nuggets Recipe
Craving those nostalgic McDonald’s chicken nuggets but need a gluten-free version the whole family can enjoy? These homemade nuggets are golden, crispy on the outside, soft and juicy inside – just like the fast food favourite, but made gluten-free in your own kitchen – no risk of cross contamination!
The best part? You’ve got options. These nuggets can be deep fried, shallow pan fried, or oven baked. While I have tested an air fryer, I’ll share a helpful tip if you want to give it a try – though batter-based nuggets can be tricky in air fryers.
Perfect for kids, freezable for easy meal prep, and made with pantry staples – these are a total hit for lunchboxes or family dinners.
Why You’ll Love These Nuggets
- Crispy, golden coating
- Gluten-free, with pantry-staple ingredients
- Easy to prep and freeze ahead
- Kid-approved taste and texture
- Just like the real thing – but better!
Ingredients Required To Make Gluten-Free Chicken Nuggets
For the Chicken Base:
- 500g (about 1 lb) chicken breast, chopped into chunks
- 1 large egg
- 1½ tsp salt
- 1 cup cornstarch/cornflour (for coating and shaping)
For the Gluten-Free Batter:
- ¾ cup gluten-free self-raising/self-rising flour
(or: ¾ cup GF plain flour + 1⅛ tsp GF baking powder + small pinch of salt) - ¾ tsp paprika
- ¾ tsp salt
- ¾ tsp onion powder
- 1½ tsp garlic powder
- 1¼ cups cold water (start with 1 cup and add more if needed)
- 1 egg
For Cooking:
- Canola oil or other high-heat oil for frying (optional: oven or air fryer where you will need spray oil)
Utensils You’ll Need
- Food processor or blender (for the chicken paste)
- Electric mixer, food processor or blender (for the batter)
- Mixing bowls
- Tongs and ideally slotted spoon
- Baking tray and baking paper
- Highly recommended: Food thermometer to ensure nuggets are cooked safely to 75°C (165°F)
How To Make Gluten-Free McDonald’s Copycat Chicken Nuggets
While it may seem a little tedious to get started, I promise it’s more than worth it!
Step 1: Make the Chicken Nugget Mixture
Add the chicken, egg, and salt to a food processor. Pulse in short bursts (about 3–5 seconds at a time) until it becomes a smooth, sticky paste-like consistency. This gives that signature ‘McNugget’ texture – but we know what’s in it 🙂
Step 2: Shape the Nuggets
Add cornstarch/cornflour to a shallow bowl (check it’s gluten-free!). Scoop about a tablespoon of the chicken mixture, roll it lightly in cornstarch/cornflour, then shape into your preferred nugget shape (flat ovals work well).
Place the nuggets on a lined tray, and once all are shaped, cover with baking paper and freeze for about an hour. This step helps the batter stick and makes frying them a lot easier.
Step 3: Make the GLUTEN-FREE Batter
In a medium bowl, add the flour, spices, water, and egg. Mix at medium to high speed using an electric mixer, food processor, or blender until smooth and well combined.
(You can whisk by hand, but it’s difficult to get a smooth batter this way.)
The batter should be thick, but pourable still.
Step 4: Cook the Nuggets
Option 1: Shallow or Deep Frying (Best for Crispiness)
- Heat oil in a pot or deep pan to 190°C (375–390°F).
- Dip frozen nuggets into batter, let the excess drip off, then carefully place in hot oil:
- Cook in small batches for 2–3 minutes per side, or until golden brown and cooked through (internal temp of 75°C/165°F).
- Drain on paper towel and serve warm.
Option 2: Oven-Baked
- Preheat oven to 220°C (425°F).
- Place battered nuggets on a lined tray and lightly brush or spray with oil.
- Bake for 20–25 minutes, flipping halfway, until golden and fully cooked.
Option 3: Air Fryer
Air fryers are great, and I use mine all the time, but I’ve not gotten the best results from cooking these batter-based nuggets in mine. Reheating, and heating from frozen, yes, great! But not the best from cooking from raw batter, as raw batter-based nuggets can stick to air fryer baskets. If you can’t cook them any other way, I do suggest the following to help:
- Par-freeze the battered nuggets for 30–60 minutes before air frying
- Alternatively, lightly pre-bake them in the oven for 5–7 minutes at 200°C (390°F) to help the coating set before transferring to the air fryer
- Then air fry at 200°C (390°F) for 10–12 minutes, flipping halfway, until golden and fully cooked
- Always spray generously with oil and line the basket with baking paper with a few holes for airflow
Results may vary depending on your air fryer – the coating may not be as crisp or fully intact compared to frying.
Tips for Success
- Freeze before frying: Helps nuggets hold their shape and cook more evenly.
- Don’t overcrowd the pan: Reduces oil temperature and results in soggy nuggets!
- Cut one open or use a thermometer to check ‘doneness’.
Storage & Reheating
- To freeze (uncooked): After shaping and coating in cornstarch, freeze on tray. Once solid, transfer to a container or freezer bag for up to 2 months.
- To freeze (cooked): Cool completely before freezing in an airtight container.
- To reheat: Bake or air fry at 180°C (355°F) until hot and crisp (Tip: this is where the air fryer can truly shine with these chicken nuggets – for reheating not cooking from raw).
FAQs
Are McDonald’s chicken nuggets gluten-free?
No – McDonald’s chicken nuggets are not gluten-free. They are made with a wheat-based coating and are cooked in shared fryers, making them unsuitable for anyone with coeliac disease or gluten intolerance. That’s why this homemade gluten-free version is such a great alternative – safe, delicious, and family-friendly.
Can I use pre-ground chicken instead of chicken breast?
Yes! Just make sure it’s very finely ground so you get that classic ‘McNugget-style’ texture. You can even pulse store-bought ground chicken in a food processor a few times to smooth it out.
Can I prep these ahead of time?
Absolutely. After shaping the nuggets and coating them in cornstarch, freeze them on a tray until solid, then transfer to a freezer-safe container. They cook beautifully from frozen – no need to thaw.
Can I cook them in an air fryer?
Yes – but batter-based nuggets can be a little trickier in air fryers. For best results see my tips above.
Gluten-Free McDonald’s-Style Chicken Nuggets Recipe
Equipment
- Food processor or blender (for the chicken paste)
- Electric mixer, food processor or blender (for the batter)
- Tongs or slotted spoon
- Baking tray and baking paper
- Highly recommended: Food thermometer to ensure nuggets are cooked safely to 75°C (165°F)
Ingredients
For the Chicken Base:
- 500 grams (about 1 lb) chicken breast, chopped into chunks
- 1 egg
- 1½ teaspoon salt
- ¾ cup gluten-free cornstarch/cornflour, (for coating and shaping)
For the Gluten-Free Batter:
- ¾ cup gluten-free self-raising/self-rising flour (or: ¾ cup GF plain flour + 1⅛ tsp GF baking powder + small pinch of salt)
- ¾ teaspoon paprika
- ¾ teaspoon salt
- ¾ teaspoon onion powder
- 1½ teaspoon garlic powder
- 1¼ cups cold water
- 1 egg
For Cooking:
- Canola oil or other high-heat oil for frying (optional: oven or air fryer)
Instructions
Make the Chicken Nugget Mixture:
- Add the chicken, egg, and salt to a food processor. Pulse in short bursts (about 3–5 seconds at a time) until it becomes a smooth, sticky paste-like consistency. This gives that signature 'McNugget' texture.
Shape the Nuggets:
- Scoop about a tablespoon of the mixture, roll it lightly in cornstarch, then shape into your preferred nugget shape (flat ovals work well).
- Place the nuggets on a lined tray, and once all are shaped, cover with baking paper and freeze for about 1 hour. This step helps the batter stick and makes frying easier.
Make the Gluten-Free Batter:
- In a medium bowl, add the flour, spices, water, and egg. Mix at medium to high speed using an electric mixer, food processor, or blender until smooth and well combined.(You can whisk by hand, but it’s difficult to get a smooth batter this way.) The batter should be thick, but pourable.
Cook the Nuggets:
- Option 1: Shallow or Deep Frying (Best for Crispiness)Heat oil in a pot or deep pan to 190°C (375–390°F).Dip frozen nuggets into batter, let the excess drip off, then carefully place in hot oil.Cook in small batches for 2–3 minutes per side, or until golden brown and cooked through (internal temp of 75°C/165°F).Drain on paper towel and serve warm.
- Option 2: Oven-BakedPreheat oven to 220°C (425°F).Place battered nuggets on a lined tray and lightly brush or spray with oil.Bake for 20–25 minutes, flipping halfway, until golden and fully cooked.
- Option 3: Air FryerBatter-based nuggets can be a little trickier in air fryers. For best results:Par-freeze the battered nuggets for 30–60 minutes before air fryingAlternatively, lightly pre-bake them in the oven for 5–7 minutes at 200°C to help the coating set before transferring to the air fryerThen air fry at 200°C (390°F) for 10–12 minutes, flipping halfway, until golden and fully cookedAlways spray generously with oil and line the basket with baking paper with a few holes for airflowThese steps help prevent the batter sticking to the air fryer basket and give you a crisper finish.
Notes
Storage & Reheating:
- To freeze (uncooked): After shaping and coating in cornstarch, freeze on tray. Once solid, transfer to a container or freezer bag for up to 2 months.
- To freeze (cooked): Cool completely before freezing in an airtight container.
- To reheat: Bake or air fry at 180°C (355°F) until hot and crisp.
These gluten-free McDonald’s-style nuggets are a total winner. With their crispy coating and tender inside, they feel like a treat – but you’ll know exactly what’s in them. Whether you fry them for that classic crunch or bake them for a lighter version, they’re a keeper.
Did you make this recipe?
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Omg these were amazing. I added a little chilli powder (as we like a bit of spice) to the batter, but they worked so well. I shallow fried in vegetable oil and they tasted and looked like the real thing! Thanks
So glad you enjoyed these Becky. Yes, I would like to add a bit of spice too, but my kids aren’t quite on the same page with me yet 🙂
Thanks for your lovely feedback.