Gluten, Dairy, Egg free Chicken Nuggets – fry or bake
Ingredients:
3/4 cup King Arthur gluten free flour
2 tsp each of parsley, rosemary, thyme, basil (or to taste)
2tsp Sea Salt (or to taste)
2 lbs organic chicken breasts cut into 1 inch cubes or use full tenderloins
Coconut oil to fill frying pan up to about 1/8 inch (olive oil, grapeseed, or safflower)I
TO FRY:
Mix flour and seasonings in a bowl or 2 qt size baggie.
Add cubed chicken and coat well.
Fry on medium heat and rotate as needed, until crispy-brown.
Drain on paper towels and serve.
TO BAKE:
Just spritz a little bit of oil onto the nuggets before baking.
Bake in single layer at 400 degrees for about 25 minutes.
I used a small convection oven for this, so bake times might vary.
**If you have allergies to seasonings, flour and sea salt alone tastes great.
**Add chili pepper and cayenne pepper if able. Yum!
Dishing on this dish: I was so frustrated trying all kinds of recipes to make chicken nuggets. I really gave up for a couple years. One day, I happened across a recipe that I thought would be so easy to switch up to an allergy free recipe for chicken nuggets and voila, this recipe was born. As a bonus, this recipe is super fast to make whether baking or frying. Make extra! Your kids will gobble these right up. If I have left-over flour mix, I store it in the fridge and use it up the next day.
The Recipe Train 