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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


  • 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)


  • 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!).