Gluten-free chicken nuggets are becoming more available in supermarkets these days. Pretty much every supermarket has their own free from range version and Birds Eye do them too now.
Whilst big bags of gluten-y chicken nuggets can be a steal at £1, anyone avoiding gluten can expect to pay double, if not triple that! And if you’re oat-intolerant, then quite a few brands are off the menu anyway.
So with that all mind, doesn’t it just make sense to make them yourself? This way, you know exactly what’s going into them, they are way lower in fat, and you can observe the whole process, knowing they are definitely uncontaminated gluten-free.
I’ve made crispy chicken strips already on the blog using a cornmeal coating. The beauty of venturing into gluten-free cooking is realising that, rather than being restricted, you can develop your cooking repertoire by recreating dishes in multiple different ways. So, for this recipe, buckwheat flakes are the stars of the show!
I saw a recipe on a budget recipe blog a while back for oatmeal-crust KFC. Michael can’t tolerate avenin, a protein found in oats, so for all you fellow avenin-avoiders, here’s your alternative. I am so glad I discovered buckwheat flakes because they’ve come in so handy as a straight swap for oats in so many recipes.
Buckwheat flakes have a slight bitter taste which oats don’t really have, but it’s not noticeable when baked, especially when mixed with all the spices.
Since I have a fear of deep-frying, I like baked options. They’re fuss-free and safer and great if you have kids. They don’t lack the crisp quality of fried nuggets and you don’t get that greasy, gross feeling after eating them either.
In my photos, I served them with peppery, creamy mashed potatoes and mixed sauteed veggies, later adding a good dollop of bbq sauce. These would be perfect on their own as a comfort snack, in a wrap or pitta stuffed with lettuce and tomato, or served with my crispy potatoes!
If you’ve not cooked with buckwheat flakes before, I highly recommend you try it out! I’ve seen the Big Oz brand in Asda, Holland and Barrett, and on Amazon, so keep your eyes peeled!
- 2 chicken breasts, cut into strips or chunks
- 2 tbsp cornflour (or any gf flour)
- 2 tbsp yoghurt or 1 egg, beaten (can be dairy-free, I used Alpro soy unsweetened)
- 6 tbsp buckwheat flakes
- 1 tsp dried chives
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp pepper
- Spray oil
- Preheat your oven to 200 degrees C.
- Place the cornflour, yoghurt, and buckwheat flakes into 3 separate dishes. Mix the buckwheat flakes with all the herbs and spices.
- Coat your chicken pieces in cornflour, then yoghurt, then buckwheat flakes until fully and evenly coated. Set each piece on a baking tray. Repeat until all the chicken is coated.
- Spray the chicken pieces with oil and pop the tray in the oven. Cook for 25 minutes, flipping once during cooking. Check that they are cooked through before serving. They should not have any pink flesh and the juices should run clear.
- Serve with mash, wedges, or maybe in a gluten-free pitta or wrap, with lots of veg and dipping sauce!