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Flamin' Hot "Cheetos" Chicken - Gluten & Dairy Free

Flanmin’ Hot “Cheetos” Chicken (Gluten & Dairy Free)

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15 minutes
  • frying time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 60 minutes
  • Yield: 32 nuggets 1x
  • Category: Poultry
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher


Flamin’ Hot “Cheetos” Chicken – Gluten & Dairy Free… Just like the ones you see advertised on TV, but made with gluten & dairy free ingredients so they’re Kosher AND spicy hot deliciousness!



For the Chicken

  • nonstick vegetable spray
  • 1 1/2 pounds boneless chicken breasts, cut into large cubes
  • 1 (4-ounce) bags Sriracha Sunshine Hippeas, ground
  • 1 cup liquid egg or 4 large (room temperature) eggs, lightly beaten
  • 2 tablespoons chili oil
  • 1 cup potato starch (can use corn starch)
  • peanut oil for frying

For the Sauce

  • 1 cup Frank’s Red Hot Sauce
  • 1/4 cup honey
  • 1 tablespoon canola or chili oil

To Finish

  • 1 (4-ounce) bag Sriracha Sunshine Hippeas, ground
  • Dairy Free Ranch Dressing (optional)


For the Chicken

  1. Cover a large baking sheet with foil then spray with nonstick baking spray.  Set aside.
  2. Preheat oven to 425°F or 400°F Convection.
  3. Transfer the ground Hippeas to a shallow casserole dish.  Set aside.
  4. Place the egg in a large bowl.  Whisk in the chili oil.  Set aside
  5. Place the potato starch in a shallow casserole or dish.  Set aside.
  6. Dredge the chicken pieces in flour shake off the excess flour, then coat with the egg mixture shaking off the excess egg.  Finally press the chicken pieces into the ground Hippeas.  Repeat with all the chicken pieces.
  7. Heat around 1 1/2 – 2 inches of peanut oil in a large Dutch Oven.  Fry the chicken pieces in the oil until browned on both sides.  Transfer to the prepared baking sheet.

For the Sauce

  1. In a large 3 or 4 cup measuring glass or bowl, whisk together the hot sauce, honey and tablespoon of oil.
  2. Pour the sauce over the fried chicken nuggets.
  3. Bake in the preheated oven for 15 minutes.

To Finish

  1. When the saucy nuggets are done baking, sprinkle the remaining 4-ounces of ground Hippeas over the saucy nuggets.
  2. Bake for an additional 10 minutes.
  3. Serve with Dairy Free Ranch Dressing.


I found that using two 4-ounch bags of Sriracha Sunshine Hippeas was just enough for the recipe.  If you’d like the chicken to be very coated you can use three 4-ounce bags, dividing the ground Hippeas into two 6-ounce portions.

If you’re not into spicy nuggets, use the Vegan White Cheddar Hippeas and skip the additional saucing portion of the recipe.


  • Serving Size: 4 nuggets

Keywords: "Cheetos" Chicken, Flamin' Hot "Cheetos" Chicken, Kosher, Dairy Free, Pareve, Gluten Free


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