Chicken Nuggets The Healthy Version

Prep Time
2 +h
Cook Time
2h 15m
Ready In

"This is an Annabel Karmel's recipe. I saw it being made on television and thought I might try this using gluten free ingredients. It worked really well, so am posting this recipe for anyone who would like a really tasty yet healthier or gluten free version for nuggets. I used gluten free flour, Worcestershire and soy sauces, and also gluten free rice bubbles."

Original recipe yields 3 servings


  • Serving Size: 1 (161.6 g)
  • Calories 386.3
  • Total Fat - 7.6 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 159.8 mg
  • Sodium - 473.5 mg
  • Total Carbohydrate - 36.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 16.9 g
  • Protein - 40.5 g
  • Calcium - 475.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.2 mg

Step 1

Mix the buttermilk, Worcestershire sauce, soy sauce, paprika and garlic together in a bowl. Add the chicken strips and toss to coat. Cover and marinate for at least 2 hour's or overnight in the fridge.

Step 2

Put the Rice Krispies into a plastic zip lock bag and crush them with a rolling pin. Pour into a shallow bowl and mix with the parmesan.

Step 3

Season the flour with a little salt and pepper and spread it onto a plate.

Step 4

Put the beaten egg into a bowl.

Step 5

Remove the chicken from the marinade.

Step 6

Dip the chicken into the seasoned flour, then the beaten egg and finally the Rice Krispie mixture.

Step 7

Heat a little oil in a frying pan and sauté the chicken for about 2 1/2 minutes on each side until golden and cooked through.

Step 8

Drain on kitchen paper.

Step 9


Tips & Variations

No special items needed.



I made this recipe using gluten free ingredients, cubed the chicken breast and cooked these on a well greased baking sheet in the oven and they turned out perfectly delicious!!

review by:
(15 Dec 2016)