Pan Fried Chicken Nuggets

May 15, 2012

Zak loves and I mean loves, chicken nuggets.  And if you go to the store to find GFCF chicken nuggets, you will find that chicken nuggets are about as expensive as gold nuggets.  This is a modified recipe but works almost as good.  NOTE:  Corn can be an allergen for many children.  As we discuss from time to time, autism and allergies can be comorbid.  Please have your child checked for food allergies.

Ingredients:

1 package (about 14-16) chicken tenderloins, cut into 1 inch squares
¼ cup plus 2 tablespoons rice flour
¼ cup potato starch flour
2 tablespoons tapioca flour
¼ cup corn meal (you can find GF breadcrumbs if you want to avoid the corn)
¼ teaspoon sugar
½ teaspoon salt
¼ teaspoon garlic powder
Dash pepper
1 beaten egg (or you could substitute a half cup or rice milk or coconut milk)
½ cup cold water
Oil for frying

Directions:

  1. In one large cast iron skillet, and cover the bottom, about ½ inch, up with cooking oil.  Apply medium heat.
  2. Rinse the chicken pieces well and pat dry with a paper towel.
  3. In a bowl, combine the rice flour, potato starch flour, tapioca flour, corn meal, sugar, salt, garlic powder and pepper.
  4. In another bowl, place egg or substitute.
  5. In batches, place chicken in egg and then into the flour mixture coating each piece very well.
  6. Now place a batch of chicken pieces (use tongs to avoid burning yourself) in the hot oil.
  7. Cook a few minutes on each side till golden brown and the chicken is no longer pink.
  8. Serve warm with GF ketchup or any GF dipping sauce your child likes.

 

You can freeze these for about 3 months.  Just let them cool on a rack a place in a plastic bag in your freezer.

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