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Low FODMAP Baked or Air Fried Chicken Nuggets

Course Main Course
Cuisine American
Keyword air fryer, chicken, chicken nuggets
Prep Time 15 minutes
Cook Time 8 minutes
baking time 20 minutes
Total Time 23 minutes
Servings 4 servings
Calories 586kcal

Ingredients

  • 2 cup Gluten Free and FODMAP Approved Breadcrumbs I make my own.
  • 2 tsp dried basil
  • 1 1/2 tsp oregano
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 cup Gluten Free and FODMAP Approved Flour
  • 2 boneless skinless chicken breasts cut into 1 1/2-inch pieces
  • 3 egg
  • 8 Tbsp butter melted
  • 1 Tbsp garlic oil if air frying (Garlic is not approved for low FODMAP, but if it is infused into the oil it is fine and adds great flavor to food)

Instructions

  • If baking, preheat oven to 400 degrees.
  • Mix together breadcrumbs, basil, oregano, salt and pepper in a shallow bowl.
  • Beat together egg and melted butter.
  • Add flour to a ziplock bag and then add 1/4 of the chicken pieces. Shake until covered. Repeat until all chicken is covered in flour.
  • Dip the chicken into the butter and egg mixture.
  • Dip the chicken in the breadcrumb mixture and press to cover. Set ready chicken nuggets in a single layer on a foil lined baking sheet (if baking) or on separate plate (if air frying).
  • If baking, bake at 400 degrees for 20 minutes or until internal temperature reaches 165 degrees.
  • If air frying, preheat air frier to 360. Cook chicken for 8 minutes (flipping at 4 minutes) in a single layer or until internal temperature reaches 165 degrees.
  • Serve with low FODMAP ketchup or low FODMAP ranch (I found mine at www.fodyfoods.com. Didn’t love the ranch, quite frankly, but the ketchup is fab!).