Gluten Free Chicken Nuggets

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Chicken Nuggets Recipe - Gluten Free

The well seasoned, crispy crust and juicy meat is delightful. My son Devin, who “hates” health food, loves these chicken nuggets. Through our determination to find healthier replacements for our kids’ favorite foods resulted in this gluten free, dairy free delightful comfort food.
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Gluten Free Chicken Strips

Gluten Free Chicken Strips

Gluten free, sugar free, and very crispy, yummy, goodness.

Ingredients

  • 4 medium Boneless Skinless Chicken Breast, chicken breasts
  • 1/4 cup Potato Starch
  • 1 1/2 cups Olive Oil
  • 3/4 cup Grapeseed Oil
  • 2 medium Egg, lightly beaten (may need 4 eggs)
  • 1 cup Rice Flour
  • 1/8 cup Almond Meal
  • 2 TB Flax Seed Meal
  • 1 tablespoon Kosher Salt, may need more or less - to taste
  • 1/4 teaspoon Cayenne Pepper, more or less to taste
  • 1 teaspoon Ground Coriander
  • 2 tablespoons Ground Cardamom (Cardamon)
  • 1/4 teaspoon Black Pepper

Instructions

  1. Cut chicken breasts into short strips.
  2. Thoroughly dry strips. Put potato starch on plate or in shallow casserole pan. Coat strips with potato starch, then vigorously shake and pat all excess from each one. Take special care that every bit of each strip has a very thin film of potato starch. Set on wire rack over cookie sheet.
  3. Over high heat, heat about 1" oil in pan to 350 degrees.
  4. Lightly beat eggs in flat-bottomed dish or small, square pan.
  5. Whisk dry ingredients in small square cake pan (I prefer a 9" glass pan). Taste the mixture and adjust seasoning if needed. The seasoning should be a bit stronger than you'll want it in the end.
  6. One by one, dip strips into egg, shake off excess, coat in the gluten-free flour mixture, shake off excess, then place on wire rack over cookie sheet.
  7. When oil is heated, put strips into oil. Once the first side is golden brown, turn over and cook until golden brown.
  8. Put strips on paper towel-covered dish. Taste one as soon as you can and add salt if needed. Let sit for about 10 minutes and serve.

Previous Recipe: Eggs and Greens; Next Recipe: Steamy Sweet Potatoes

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