Ask my family or close friends. I have been a chicken nugget/finger OBSESSOR since I was a kid. I was one of those children who ordered it at every restaurant I went to. Even now I can still tell you where to get my favorite orders of chicken and where I would not order from.

Enter a year of being severely sick from my Crohn’s following diagnosis. Thanks to my conventional GI team who did not believe in food affecting Crohn’s disease, I ate pretty much like a normal kid. Clearly, my autoimmune disease was not going to let me get away with enjoying my beloved chicken fingers!

I have tried a few frozen varieties but there has never been an ingredient list I can 100% tolerate. Usually there is corn, potato, soy, sugar, canola, or some other ingredient that I refuse to cheat on while eating gluten free chicken fingers. At that point I say just give me the real thing!

Perfect for Batch Cooking

In an ongoing search to prep and freeze convenient grab-and-go foods to help me stay on track, I came across Danielle Walker’s recipe (Against All Grain) for Gluten Free Chicken Nuggets. Technically, these aren’t strict paleo because they involve garbanzo bean flour. But, as most of you know, I eat what I can and I do not believe in following one diet religiously or restricting when it is unnecessary.

A single batch of Against All Grain’s gluten free chicken nuggets.

I doubled Danielle’s batch, so I had 40 chicken nuggets. I used half coconut oil and half duck fat for frying. I froze them and have been taking a few at a time to take on the go or when I don’t feel like cooking.

These nuggets make for an easy, healthy, outdoor lunch.

I used ground chicken as Danielle’s recipe calls for, but I would like to try with chicken breast next time to compare the difference. The recipe is fairly easy, just a bit time consuming when it comes time to frying. Having a helper and two pots of oil will surely help!

Enjoy 🙂