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5 from 1 vote

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.
Prep Time15 minutes
Cook Time30 minutes
Freezer Time1 hour
Total Time1 hour 45 minutes
Course: Lunch, Meal, Party Food, Snack
Keyword: copycat gluten-free, lunch-box
Servings: 24 nuggets
Calories: 58kcal

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-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
    Batter-based nuggets can be a little trickier in air fryers. For best results:
    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 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
    These 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.

Nutrition

Calories: 58kcal | Carbohydrates: 7g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 27mg | Sodium: 248mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 57IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg