Gluten-Free Ginger Chicken Bites with Honey Mustard
Servings: 4
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup Homefree Mini Ginger Snap Cookies crushed into fine crumbs
- ½ cup gluten-free panko or crushed gluten-free cereal (like cornflakes)
- 1 teaspoon paprika
- ½ teaspoon Kosher or fine sea salt
- ⅓ cup mayonnaise or egg-free mayonnaise
- Avocado oil spray (for air frying or baking)
For the Honey Mustard Dip:
- 3 tablespoons honey
- 2 tablespoons Dijon or yellow mustard
- 1 tablespoon mayonnaise or egg-free mayonnaise
- Pinch of kosher or fine sea salt
Instructions
- Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment.
- Air Fryer: Preheat to 375°F (190°C).
- In a shallow bowl, mix crushed Ginger Snap Cookies, gluten-free panko, paprika, and salt.
- Using a brush, lightly coat each piece of chicken with the mayonnaise. Then press each piece into the cookie crumb mixture until well coated.
- Air Fryer: Lightly spray basket and nuggets with oil. Air fry in batches for 8–10 minutes, flipping halfway, until golden brown and fully cooked.
- Oven: Place coated chicken on prepared baking sheet. Lightly spray tops with oil. Bake for 15–18 minutes, flipping once, until golden and cooked through.
- Whisk together all honey mustard ingredients in a small bowl until smooth. Taste and adjust seasoning as needed.
- Serve warm chicken bites with honey mustard dip on the side.
Nutrition
Calories: 349kcal | Carbohydrates: 13g | Protein: 26g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 488mg | Potassium: 439mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
