CHICKEN NUGGETS
(Gluten free, egg free)
These nuggets are a staple in our house. You can add spices, garlic, or anything your kids will like to the flour mixture. I have foolishly tried to alter the recipe ~ variety is the spice of life, right? Nope. It’s a recipe for disaster here. My kids’ thoughts on this, “don’t change a good thing…”
Ingredients
- Boneless, skinless chicken breasts (or tenders) – (we use “natural,” “free range,” or “organic”) – I use 2 packages… or more on a hungry night
- Rice Flour (Bob’s Red Mill White Rice Flour is our favorite) – (rice flour gives them a better “crisp” than wheat flour… this is meant to be gluten free anyway) – about 1.5 cups
- Goat Milk – (we have used goat milk since our oldest was born – it is easier to digest than cow milk and our kids have done great with it) – about 1 cup
- Safflower oil – (the oil I use for frying – it’s a high heat oil) – cover bottom of pan with approximately 1/4 inch of oil
- Salt to taste
Directions
- Get 2 bowls – one for flour, one for milk
- Cut chicken into bite size pieces (smaller pieces for a “popcorn” style, bigger for chicken tenders)
- Preheat pan on stovetop with oil – to medium temperature
- Place cut chicken pieces in bowl of milk
- Remove chicken from milk and place in flour bowl. Make sure the chicken pieces are coated with milk and flour
- Return the chicken to the milk bowl.
- Take one piece of chicken at a time and coat in the flour mixture until completely covered.
- Place each piece in the pan of hot oil. (I use my mom’s old cast iron pan – it fries better than any other pan I own)
- Flip each piece over when the bottom side is crispy.
- Remove chicken from the pan and place on a paper towel on a plate. (This helps to drain excess oil)
- Salt to taste
We don’t usually fry food, but this recipe has made even the pickiest of mine happy… and their friends, too.
Enjoy 🙂
