GLUTEN-FREE CHICKEN NUGGETS
My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.
Provided by Lacy Thon
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
- Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
- Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
- Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 326.3 calories, Carbohydrate 24 g, Cholesterol 178.8 mg, Fat 8.6 g, Fiber 0.9 g, Protein 36.4 g, SaturatedFat 2.3 g, Sodium 249.4 mg, Sugar 1.7 g
GLUTEN-FREE HOMEMADE CHICKEN NUGGETS
Easy homemade baked gluten-free chicken nugget recipe that is seasoned perfectly and has just the right amount of crust. Made in just 30 minutes. Both Daddy and kid approved!
Provided by Audrey from Mama Knows Gluten Free
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Spray baking sheet with gluten-free cooking spray.
- Place the gluten-free Bisquick mix, parmesan cheese, paprika, and garlic salt in a large plastic storage bag.
- Cut chicken breasts into nugget size pieces. An easy way to cut chicken breasts into nugget size pieces is to cut the chicken breasts in half and then in half again. Cut the chicken quarter pieces into nugget size pieces.
- Place the chicken pieces in the bowl of beaten egg. Stir the chicken until the pieces are fully covered in egg.
- Place the egg covered chicken pieces into the plastic storage bag with the gluten-free Bisquick mixture. Turn the bag over and over again until the chicken pieces are fully coated with the gluten-free Bisquick mixture.
- Melt the butter in a glass measuring cup or small microwave-safe dish.
- Place the coated chicken on the greased baking sheet. Drizzle melted butter over the chicken.
- Bake for 20 minutes and until golden brown.
- Serve with your favorite dipping sauce and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 371 kcal, Carbohydrate 15 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 700 mg, Sugar 2 g
GLUTEN FREE BAKED CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE
Provided by Brenda Bennett
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Cut off excess visible fat from chicken breasts.
- Place chicken in food processor along with cayenne, garlic powder, Italian seasonings and 1 teaspoon salt.
- Grind the breasts and seasonings. Set aside.
- In a shallow bowl combine Parmesan cheese, flaxseed, breadcrumbs and pepper and remaining 1 teaspoon salt.
- Stir well to combine.
- In another shallow bowl whisk egg and water until blended.
- Form small chicken nuggets, dip in egg mixture, then in dry ingredients. Flip to coat all over nugget.
- Place on a baking sheet sprayed with nonstick cooking spray.
- Bake 15 minutes then flip over.
- Spray this side with nonstick olive oil cooking spray.
- Continue to cook another 10-15 minutes until golden brown. Makes 36-45 depending on size.
Nutrition Facts : ServingSize 4 g, Calories 294 kcal, Carbohydrate 19 g, Protein 33 g, Fat 9 g, Cholesterol 91 mg, Sodium 847 mg, Fiber 2 g, Sugar 3 g
GLUTEN-FREE FAVORITE CHICKEN NUGGETS
Create a drive-through in your kitchen and serve the best homemade nuggets! Cereal is the secret ingredient.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 25
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
- In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.
- Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Nugget, Sodium 160 mg, Sugar 0 g, TransFat 0 g
GLUTEN-FREE ALMOND FLOUR CHICKEN NUGGETS
Remake a not-so-healthy classic and give it a playful, nutritious twist! We use our almond flour as the coating and bake these chicken nuggets until crispy - you'll get that satisfying crunch, without the fryer.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 35m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Place an oven-safe wire rack on top of a baking sheet and set aside.
- In a large mixing bowl, combine the chicken, 1 teaspoon each salt and pepper, and the additional spices. Mix until fully combined, and set aside.
- In a separate bowl, whisk together the almond flour and remaining salt and pepper. Set this bowl aside as well.
- In a third bowl, whisk together the cornstarch and cold water to form a slurry.
- With wet hands, take about 2 tablespoons of chicken and shape it into a small disk. Coat first in almond flour, then dip in the cornstarch slurry, then coat again in almond flour and transfer to the wire rack (which is on top of your baking sheet).
- Repeat this process until no chicken remains.
- Heat the 2 tablespoons olive oil in a non-stick skillet. When hot, add half the chicken nuggets to the pan. Cook for about 1 minute, until the bottoms begin to brown. Flip and cook for another minute to brown the other side. Transfer the nuggets back to the wire rack.
- Repeat this cooking process until all the nuggets are browned.
- Place the entire baking sheet (with the wire rack on top) on the oven's center rack and bake for 10 minutes.
- Remove the nuggets from the oven, flip them over on the rack, and let them cool.
- Serve with your favorite dipping sauce. Enjoy!
Nutrition Facts : Calories 163.7 calories, Carbohydrate 5 g, Cholesterol 23.1 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.8 g, SaturatedFat 1.1 g, Sodium 333.3 mg
EASY GLUTEN FREE CHICKEN TENDERS (CRISPY, JUICY, & HEALTHY!)
These gluten free chicken tenders, with the crispiest crust and the juiciest chicken, are breaded the easy, no-mess way. They'll ask for this easy, healthy dinner every week!
Provided by Nicole Hunn
Categories Dinner
Number Of Ingredients 15
Steps:
- Make the bouillon powder. In a small bowl, place all of the ingredients and whisk to combine well. Set the bowl aside.
- Trim the chicken breasts of any fat or gristle. Cut it into strips about 4" long x 3/4" wide x 1/4" thick. Set the chicken aside.
- In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend. Whisk until very well-combined.
- Add the rice flour and whisk until very well-combined again. The batter will be thick.
- Using the tines of a fork, add all of the prepared chicken strips to the batter. Toss to coat all sides of each piece of chicken in the batter.
- At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
- When you're ready to bread and bake the chicken tenders, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
- Place 2 cups of gluten free bread crumbs in a medium-size bowl. Again using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
- Toss to coat all sides of each piece of chicken fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere to the batter, and add more bread crumbs as necessary to coat all the chicken.
- Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet. The chicken pieces can be right next to one another, as long as they don't overlap.
- Spray the tops of the chicken strips liberally with cooking oil spray.
- Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
- Test the thickest pieces of chicken with an instant read thermometer. They should read at least 165°F (but will likely be closer to 185°F).
- Serve immediately with your favorite dipping sauce.
Nutrition Facts : Calories 521 kcal, Carbohydrate 57 g, Protein 34 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 145 mg, Sodium 654 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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