Gluten Free Chicken Nuggets



500 gms chicken tenderloins

2 eggs

1 cup almond meal

1 cup parmesan cheese, grated

Salt and pepper to taste

Coconut or Olive Oil Spray

*optional serving suggestion Horseradish Mayonnaise:

1 tsp prepared (jar) horseradish cream

2 tbsp mayonnaise (either homemade or store bought)


Line a baking tray with baking paper or a silicon mat.

Whisk eggs into a shallow bowl.

Mix almond meal, grated parmesan and salt and pepper into another shallow bowl or plate.

Dip each tenderloin into the egg mixture then into the almond meal mixture and set aside on prepared tray in a single layer.

Once all the chicken has been coated place another sheet of baking paper over the top of the chicken and place in the fridge for at least 30 minutes (this helps the 'crumb' mixture stick).

Pre-heat oven to 180 degrees Celsius.

Remove the chicken from the fridge, remove the top layer of baking paper and spray with the oil spray.

Place in pre-heated oven.

Cook for approximately 20 minutes, you may wish to turn them after 15 minutes depending on the size of the chicken loins the cooking time may vary.  

When chicken is golden brown it ready to eat.

*can be served with homemade Horseradish Mayonnaise: Mix both the horseradish and the mayonnaise together and serve a an accompaniment to the chicken 'nuggets'.


** These are also delicious cold, great for lunch boxes the next day.