![]() It is an excellent recipe to use up leftover Thanksgiving turkey. You may need to turn up your heat slightly when you are halfway through your frying.įeel free to use leftover cooked chicken breast or leftover turkey for this recipe. The heat from the oil is transferring to the chicken. Remember that as you use your oil for multiple batches, that the temperature of your oil decreases, even if your heat under the oil is constant. Make sure your oil is hot! You need your oil to be at least 350℉. Bowl 3: Place the gluten free bread crumbs in the third bowl. Bowl 2: Mix the oil and milk together, whisk well. I wash my hands before I touch that plate to move the chicken over to the fryer. Bowl 1: Combine the powdered ranch dressing mix and gluten free baking mix. I don’t even touch the plate I put the raw chicken on after it is breaded. The only thing I touch with raw chicken on my hands is the raw chicken itself. I will bread more chicken, wash my hands again, and then temp check the chicken in the pot. I wash my hands after breading a batch of chicken and before using the tongs to turn the batch that is frying. Food safety is nothing to joke about when working with raw chicken. I probably wash my hands at least 20 times while making chicken nuggets. However, I find that the chicken doesn’t get quite as crispy as with tapioca starch.When in doubt, wash your hands. If you can’t find tapioca starch, arrowroot starch will work. I like the Bob’s Red Mill tapioca starch but there are other fine brands out there. It can be a thickener for sauces (use it to replace cornstarch) and soups and ,as in this recipe, make fried chicken crispy and crunchy. It’s a fabulous grain-free replacement for cornstarch. In a separate bowl, lightly beat the egg. Add gluten free flour, salt, pepper, paprika, garlic powder, and onion powder to a shallow bowl or dish and stir together. Add the chicken pieces and marinate in the refrigerator for 20-30 minutes. ![]() Nothing goes to waste on this blog.Īnd if you are new to tapioca starch, it’s usually with the other non-grain flours like almond flour, arrowroot starch and coconut flour. Stir the ½ cup milk and Greek yogurt together in a bowl or ziplock bag. ![]() But, don’t throw out the yolks!! Please, don’t! Save them to add to eggs in the morning or use them to make homemade mayo. The recipe calls for just the egg whites. Serve them over a bed of lettuce and veggies with a drizzle of ranch dressing ,use it as the protein in my Asian noodle bowl, or just eat them straight out of the pan. And now ,with my happy family eating scenario, I have you oddly excited about these chicken nuggets, don’t I?īut even if cooking for picky children or any children at all isn’t something that you have to worry about, you should still make these Gluten-Free Chicken Nuggets. And after you are finished, the kids will be happy you made chicken nuggets and you will be happy that you made healthy chicken nuggets and EVERYONE will happily eat their dinner. ![]() Yes, this recipe is more work than throwing those frozen things on a sheet pan and turning on the oven but not THAT much more work. I mean, have you ever stopped to read the ingredients on a bag of those things? Don’t do it! Just let me show you how to make these delicious Gluten-Free Chicken Nuggets instead. It’s on every children’s menu and a standard school lunch tray offering but it’s usually made of pretty crappy stuff. ![]() Is there any other food that screams childhood more than chicken nuggets? I don’t think so besides maybe chicken nugget’s best friend macaroni and cheese. And I promise that you won’t miss the gluten!Ĭhicken nuggets. A ubiquitous childhood favorite get a healthy makeover as Gluten-Free Chicken Nuggets! These are so simple to make and is so versatile. ![]()
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