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Gluten-Free Summer Block Party

Garlic Buffalo Chicken Nuggets

Garlic Buffalo Chicken Nuggets

Read the story behind the recipe: NFCA's Gluten-Free Summer Block Party by Laura Hanley



1.  Preheat oven to 450 degrees F. Place wire rack on top of baking sheet.

2.  Combine crushed Nut Thin crackers, olive oil, salt, pepper and garlic powder together in a shallow bowl.

Dipping Ingredients

Crushed nut thins

3.  Whisk two eggs in a shallow bowl. Dip chicken pieces in egg then into cracker mixture, evenly coating each piece.

Nuggets coated with nut thins

4.  Place chicken nuggets on top of wire rack. Bake 20 minutes or until chicken is 165 degrees F.

Cooked Nuggets

5.  Take chicken nuggets out and sprinkle Go Veggie Dairy-Free Mexican Cheese on top. Place back into oven until melted.

Chicken Nuggets with Go Veggie Cheese

6.  Serve chicken nuggets with toothpicks and Buffalo Hot Sauce on the side for dipping.

Be sure to enter the Gluten-Free Giveaway for your chance to win products from Blue Diamond and Go Veggie LogosGo Veggie! and Blue Diamond.




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