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GFCF Chicken Nuggets
1/3 cup Arrowhead Brown Rice Flour
1/3 cup Water
1 Egg, beaten
1 tsp. Salt
1 tsp. Spices (for our family, it's Garlic Powder)
1 lb. Skinless, boneless, uncooked Chicken - 4 Breasts or a package of Tender Breast Filets
Rinse Chicken in cold water and pat dry with a paper towel (I don't get this and don't always do it, but it's part of the recipe)
Tenderize Chicken if desired. Some think tenderizing the chicken will help the texture match the nuggets we might like from the store.
Cut Chicken into bite sized pieces.
Mix Egg, then Water, then Flour, Salt and Spices and stir well. I use a bit extra flour for a thicker coating. This recipe turns out a bit like tempura for me, otherwise.
Dip Chicken, coating the whole piece. If you like a thicker coating you can dip then plate then dip again
In a frying pan you will need to heat up some oil - Canola or Safflower seem like the best. I am using High Heat Safflower Oil from Whole Foods. You want enough oil to fill it up about a quarter of an inch or more. I keep it as low as I can to cut down on mess.
Once the oil is hot, add battered chicken. Let them fry there until they are golden brown, turning them as they need it, lest you burn the bottoms.
When they are golden brown, put them on a paper towel, as you would bacon, to drain some of the oil.
- You can serve with ketchup (as long as you check the label to be sure it is GFCF - some are not) or honey mustard sauce. I put a big spoonful or two into a cup and add even yellow mustard to taste.
I really need to be able to make these once a week and then pull them out of the fridge as needed all week long. This recipe will do a whole package of Chicken Breast Tenders and I find that if I cook them about 1/2 in the oil - until the batter is "solid" but not until they are golden brown - I can put them in a plastic bag in portion amounts and freeze them. During the week I can take them out of the freezer and either finish frying them or put them in the ove,r like I used to to with Tyson and Dinosaur chicken nuggets. I haven't found the perfect time and temp, but I am experimenting, based on how I used to cook the others. Let me know if you have the answer!
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