I have to tell the truth here and say that even when I was eating gluten, I did not eat chicken nuggets.  The thought of that sludged meat, breaded and sold as chicken just kind of grossed me out.  My son on the other hand still loves to eat the chicken dinos.  Trying to break him of that habit and eat better, I came up with this recipe.  
There are two ways to make these.  The first way, which I much prefer as it really gets a nice crunchy outside, is using both the bread crumbs and the panko.  The second is just using the bread crumbs.  When I say "just", it means that don't mix the breadcrumbs with the flour, have them as the last thing you roll the chicken in instead of the panko.  So it would go buttermilk, flour, egg, breadcrumbs.  They are still really good, don't get me wrong but I made these to get that crunchy texture and "breading".  
My son was not absolutely sold on them when I first made them.  I think it was because I had left out the salt and pepper.  I made them again and added the garlic, salt and pepper to the flour and they were much better.  While he doesn't use the dipping sauce I do, he prefers the ranch dressing or just plain ketchup, he still eats them.  
Pounding the chicken in my book is also a plus.  It helps to break down the  connective tissue and tenderizes the meat.  Soaking it in the buttermilk also increases the tenderness of the chicken.  When I make fried chicken, I also soak overnight in the buttermilk.  It was the way my grandmother made it and it makes a big difference especially if making legs or thighs.  Just a side note here, when making fried chicken, make sure the pieces are not too big, they will not cook all the way through!
One last note:  You can make these as "nuggets" and serve them as an appetizer.  They were a hit at a recent baby shower. If serving as a appetizer, just heat up the dipping sauce and plate the nuggets around the sauce.
I cover a piece of pine board with cling wrap and then wrap the chicken in wax paper to pound it. This way my regular cutting board is not subject to raw chicken. I also cut it in strips on the wax paper
Serves 4


  • 1 Lb Chicken Breast Boneless
  • 1/2 cup Gluten Free All Purpose Flour (gum free, found here)
  • 1/4 cup Italian Bread Crumbs, gluten free (I use Aleia's Italian Breadcrumbs (not a sponsor))
  • 1 cup Panko, gluten free (I use Aleia's, Original Real Panko (not a sponsor))
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Garlic (granulated) 
  • 1 cup Buttermilk
  • Oil for frying

Pound the chicken until it is about 1/2" thick and cut into strips
Put all into the buttermilk and let marinate for at least 2 hours but overnight is much much better
Combine the Italian Bread Crumbs, the Flour, garlic and the salt and pepper
Plate the Panko
Whip the eggs
Remove the chicken strips as you need them from the buttermilk
First roll in the flour mixture
Followed by the egg
and lastly roll in the Panko
Let sit and "air dry" for at least 30 minutes

Heat the oil

Fry on medium high heat until golden brown on each side (about 4-5 minutes) I only used 2 TBSP of oil at a time.  If you need to add more, wait until it gets hot again
Keep adjusting the heat so that it does not get too hot.
Make sure the chicken is cooked thoroughly

Dipping Sauce:

1/2 cup Ketchup
1 1/2 TBSP Hoisin Sauce, Gluten Free (I use Dynasty, it is not certified Gluten Free. As always you will have to use your own judgement)

Not going to lie, not all of them came out as strips. There are chunks too, but they worked just as well!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Based on a 4 person serving.