Vegan Fried Chickenvegan Chicken Nuggets Gluten Free Recipes

GLUTEN-FREE CHICKEN NUGGETS

Gluten-Free Chicken Nuggets image

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

Ingredients

2 cups bite-size corn square cereal (such as Corn Chex®)
2 eggs
⅓ cup rice flour
4 skinless, boneless chicken breast halves, cut into bite-size pieces
¼ cup oil for frying, or as needed

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

VEGAN FRIED CHICKEN/VEGAN CHICKEN NUGGETS (GLUTEN-FREE)

Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free) image

I served these to some non-vegan friends (one of whom "hates tofu") and they seemed to really like them. Based on a recipe from vegweb.com. The original called for crushed cornflakes, but when I went to make this, somebody had eaten all my cornflakes so I used Lay's Baked Potato Chips instead. I like the salty taste of the chips better than the sweet of the cornflakes, but feel free to used crushed anything here and add other seasonings to your heart's content. You can find vegetarian chicken bouillon at your local health food store.

Provided by Prose

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup hot water
1 tablespoon vegetarian chicken bouillon cube
1/2 cup textured vegetable protein
1/2 cup instant mashed potatoes, dry (make sure it's vegan)
2/3 cup crushed baked potato chips
salt
pepper

Steps:

Put hot water in a bowl and stir in bouillon. Soak TVP in this liquid for 10 minutes. It will expand.
Stir in just enough instant mashed potatoes to make a doughy mixture that can be formed into patties. Mix in salt, pepper, and other seasonings to taste.
Dip patties in crushed baked potato chips, covering completely. Fry in oil until crispy, turning occasionally.

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