Preheat oven to 425 F degrees. Brush or spray baking sheet with oil
Trim any skin off the chicken and into 1-inch cubes. Set aside.
Prepare three shallow bowls or plates for your breading station. In the first bowl combine rice flour, salt, pepper, and paprika. In the second bowl whisk together the eggs and hot sauce. In the third bowl add the gluten-free panko crumbs (see note for panko alternatives).
Using a pair of tongs, coat each piece of chicken with the rice flour, dip into the egg mixture, and then into the panko bread crumbs. Be sure to allow all the egg mixture to drip off before dipping into the panko.
Place the breaded chicken on the baking sheet. Bake for 20 minutes, turning halfway through. The chicken nuggets are done when the internal temperature reaches 165F degrees and they are lightly golden brown.
Serve with your favorite dipping sauce.
See post for gluten free panko suggestions and substitutions.
Leftover chicken nuggets can be stored in an airtight container in the fridge for up to 3 days.
We recommend reheating in q 325F degree oven on a baking sheet until warmed through.