Gluten-Free Passover Chicken Nuggets
Gluten-Free Passover Chicken Nuggets
Ingredients
For the Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup pickle juice
- 1/4 cup mayonnaise
- 1 cup Passover-friendly flour, (such as potato starch or matzo meal cake mix)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons pickle juice
- 1/4 cup chopped pickles, or relish
- 1 tablespoon fresh dill, finely chopped
For Serving
- 1 cup pickles, sliced, for garnish/side
Instructions
- 1
Cut the boneless, skinless chicken thighs into approximately 1-inch nugget-sized pieces using kitchen shears or a sharp knife.
⏱️ 5 min
- 2
In a medium bowl or container, combine the cut chicken pieces, 1/2 cup pickle juice, and 1/4 cup mayonnaise. Mix thoroughly with a spatula until all chicken pieces are well coated. Cover the container and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 4
In a separate shallow dish or container, combine the Passover-friendly flour, paprika, garlic powder, and salt. Mix these dry ingredients together thoroughly until well combined.
⏱️ 5 min
- 5
Remove the marinated chicken from the refrigerator. Take individual pieces of chicken and dredge them thoroughly in the dry flour mixture, ensuring each piece is completely coated. Place the coated chicken pieces on a clean plate or tray.
⏱️ 10 min
- 6
Drizzle 2 tablespoons of olive oil onto the parchment paper on the baking sheet. Use your hand or a brush to rub and spread the oil evenly across the entire surface of the parchment paper.
⏱️ 2 min
- 7
Arrange the coated chicken nuggets onto the oiled parchment paper on the baking sheet, ensuring they are in a single layer and not overcrowded. Leave some space between each nugget for even cooking.
⏱️ 3 min
- 8
Bake the chicken nuggets for 12-15 minutes, then flip them over. Continue baking for another 10-13 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 165°F.
⏱️ 25 min•🌡️ 400
- 9
While the chicken bakes, prepare the dipping sauce. In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons pickle juice, 1/4 cup chopped pickles (or relish), and 1 tablespoon fresh chopped dill. Stir all the sauce ingredients together with a spoon until well mixed.
⏱️ 5 min
- 10
Once cooked, transfer the hot chicken nuggets to a serving plate. Serve immediately with the prepared dipping sauce and additional sliced pickles on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Passover Chicken Nuggets
For the Chicken Nuggets
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup pickle juice
- 1/4 cup mayonnaise
- 1 cup Passover-friendly flour, (such as potato starch or matzo meal cake mix)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons pickle juice
- 1/4 cup chopped pickles, or relish
- 1 tablespoon fresh dill, finely chopped
For Serving
- 1 cup pickles, sliced, for garnish/side
Instructions
- 1
Cut the boneless, skinless chicken thighs into approximately 1-inch nugget-sized pieces using kitchen shears or a sharp knife.
⏱️ 5 min - 2
In a medium bowl or container, combine the cut chicken pieces, 1/2 cup pickle juice, and 1/4 cup mayonnaise. Mix thoroughly with a spatula until all chicken pieces are well coated. Cover the container and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min - 3
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 4
In a separate shallow dish or container, combine the Passover-friendly flour, paprika, garlic powder, and salt. Mix these dry ingredients together thoroughly until well combined.
⏱️ 5 min - 5
Remove the marinated chicken from the refrigerator. Take individual pieces of chicken and dredge them thoroughly in the dry flour mixture, ensuring each piece is completely coated. Place the coated chicken pieces on a clean plate or tray.
⏱️ 10 min - 6
Drizzle 2 tablespoons of olive oil onto the parchment paper on the baking sheet. Use your hand or a brush to rub and spread the oil evenly across the entire surface of the parchment paper.
⏱️ 2 min - 7
Arrange the coated chicken nuggets onto the oiled parchment paper on the baking sheet, ensuring they are in a single layer and not overcrowded. Leave some space between each nugget for even cooking.
⏱️ 3 min - 8
Bake the chicken nuggets for 12-15 minutes, then flip them over. Continue baking for another 10-13 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 165°F.
⏱️ 25 min•🌡️ 400 - 9
While the chicken bakes, prepare the dipping sauce. In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons pickle juice, 1/4 cup chopped pickles (or relish), and 1 tablespoon fresh chopped dill. Stir all the sauce ingredients together with a spoon until well mixed.
⏱️ 5 min - 10
Once cooked, transfer the hot chicken nuggets to a serving plate. Serve immediately with the prepared dipping sauce and additional sliced pickles on the side.
⏱️ 5 min