Monday, June 10, 2013

mmmmm, mondays: nana's famous gluten-free chicken nuggets


while my kiddos are not gluten-free, my mom is and an increasing number of my children's friends are. 

these gluten-free chicken nuggets are easy to make and *freeze* beautifully as well. makes it a cinch to be able to pull some out of the freezer when a gluten-free pal comes over to play. not only are they gluten-free, but they taste *amazing*! my 3-year old, non-meat eater (by his stubbornness choice since birth will even eat them)....dare i say they are a miracle?!

•special thanks to my dear friend, wendy and her mom, "nana" for allowing me to share the recipe. xoxo•

6 boneless, skinless chicken breasts
4 cups gluten-free flour
half a box of rice crispies
3 eggs
6 tablespoons hidden valley ranch
canola oil
season salt to taste (we used nature's seasoning)


•prepare chicken breasts by cutting them in to bite-size pieces

•add eggs and ranch dressing to a bowl and mix well (ratio is 1 egg per 2 tablespoons ranch--add more eggs and ranch depending on amount or chicken you are cooking).

•prepare a bowl of gluten-free flour.

•prepare a bowl or shallow dish of rice crispies (you can crush in a ziploc bag or just use as is).

•dredge chicken in the flour, dip into egg mixture, then dredge in rice crispies. 

•i prefer to prepare all the chicken and then fry after all are coated.

•using a large pan, fill half way with canola oil and heat. 

•once oil is heated, add the prepared nuggets. note: add chicken one piece at a time to prevent the hot oil from splattering.  

•cook chicken, a couple of minutes a side (depending on thickness and size of nugget), until golden brown and crispy on the outside and no longer pink on the inside. sprinkle with season salt and enjoy!

note: these nuggets also freeze beautifully! wait for them to cool then add to freezer ziploc bag and freeze. they are a breeze to pop a couple out when needed and microwave.

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