Gluten-free pretzel crusted chicken nuggets are a must-have for parties, school lunches or a weeknight meal. Did I mention these babies are also grain-free and soooo good!
When I was kid my mom would always make chicken fingers crusted in whatever she had on hand. Pretzels were one of my favorites. I just love that salty crunch with the chicken. So good.
To read this original post in full and to find more great recipes, visit Eat At Our Table!
It hasn't been too hard to find gluten-free pretzels, but gluten-free and grain-free? That was impossible until I found FitJoy.
FitJoy Pretzels and Bars
FitJoy pretzels taste so good, you wouldn't even know they were gluten and grain-free (which means no corn!). They have that perfect salty crunch with just a touch of honey and no icky stuff- no preservatives, nothing artificial. My toddler can munch on these and I have zero mom guilt.
Plus, on top of using tasty real food ingredients, FitJoy gives back to the community by donating to a portion of each purchase to help to feed underprivileged children
They also make protein bars and mini-sized protein bars (that actually taste like what they say on the package! Hello, healthy lemon bar!) which are great for snacks and lunches.
Gluten-Free Pretzel Crusted Chicken Nuggets
As you can see from the video, these gluten-free pretzel crusted chicken nuggets are so easy to make and you don't even need to feel guilty when you eat the whole tray (I'm not saying that happened at my house, but I'm not saying it didn't happen either!).
These babies are just irresistible. Serve them with ketchup or for an adult spin, you have got to try my Greek Yogurt herb dipping sauce. You will be using these gluten-free pretzel crusted chicken nuggets to swipe up every last bit of it!
Line pan with parchment paper or foil and a cooling rack.
Salt and pepper chicken pieces.
Dip chicken into the egg and then press into pretzel pieces.
Arrange on a cooling rack.
Bake for 20 minutes or until chicken is 165 degrees.
Greek Yogurt Herb Dipping Sauce:
Mix together all ingredients.
Refrigerate until ready to serve.
Writer, educator and photographer only begin to describe the talented force behind Eat at Our Table. Amanda, raised in Miami, spent her early career education, earning a Master’s in International and Intercultural Education. After her Celiac Diagnoses, she set about marrying her love for diversity, education and gluten free living with the creation of Eat at Our Table. Eat At Our Table takes all the stigma and complexity out of cooking food allergy compliant recipes and invites everyone to take a seat at our table and enjoy good food, conversation, and belonging.
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