Recipe - Chicken Nuggets, Strips or Pieces

Hello,

These are our very favorite chicken nuggets. Kids love them and no one can tell they are allergy friendly. I have listed several variations of the same general idea.

Chicken Nuggets, Strips or Pieces - Easy Version

Cut the breast to the size you wish and dip it in a bowl of Southern Homestyle Tortilla Crumbs (or Corn Crumbs - both available at Wegman's). Fry in a pan with a little bit of oil. Place on paper towels to absorb the extra oil and salt to taste. (This really doesn't work for baking because unless you have a margarine you can use (which we do not) the chicken comes out too dry.) (We also tried dipping our chicken in potato chips, tortilla chips, pretzels, rice krispies, etc. before we finally found our much loved Tortilla Crumbs. All of the above work well the day of, but are soggy the next day.)

Chicken Nuggets, Strips or Pieces - More Time Intensive Versions

Prepare two bowls, one with a mixture of rice milk and oil and one with a mixture of (opt 1.) just Southern Homestyle Tortilla Crumbs, (opt 2.) Southern Homestyle Tortilla Crumbs and any gluten free flour or Bob's Old Red Mill Gluten Free All Purpose Baking Flour, (opt 3.) a mixture of gluten free flour, cornmeal and salt. If you use cornmeal, you will want a mixture that is equal parts cornmeal and flour or a mixture of 1 part flour to 2 parts cornmeal. (The thing to remember with cornmeal is that it can get pretty hard even on the first day you make it, and if you refrigerate it and reheat it, the breading can just fall off and make a big mess the next day.) Dip the chicken in the rice milk and oil mixture and then into the breading mixture. If you want very breaded nuggets, repeat the dipping sequence again. Fry the nuggets in oil and serve.