Ingredients:
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
Directions:
- 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 – they say it makes the flour stick to the chicken better)
- 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.
FREEZING OPTION
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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