These chicken nuggets actually look like chicken nuggets and taste like them, too. They’re quick, easy, and they use gluten-free Bisquick. Need we say more? Recipe adapted from Betty Crocker.

Ingredients:

3/4 cup GF Bisquick
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup parmesan cheese
1/2 teaspoon salt
2 eggs, beaten
3 tablespoons melted butter
1 lb boneless, skinless chicken breasts, sliced into 1/2 inch strips or chunks.

Directions:

  1. Preheat oven to 450 and spray cookie sheet(with or without foil) with cooking spray.
  2. Mix Bisquick, paprika, cheese, and garlic powder together in a shallow dish.
  3. Beat eggs in a medium sized bowl. (You can add a splash or two of olive oil to make it go further!)
  4. Dip chicken into egg mixture, then into the cheese mixture, and repeat. Place on greased sheet and drizzle with butter. (if you use the olive oil, you may not need/want the butter – your choice)
  5. Bake 12-14 minutes, turning halfway through, until no longer pink in center.