Baked Gluten Free Chickenfish Nuggets With Honey Mustard Sauce Food

GLUTEN-FREE CHICKEN NUGGETS

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).

GLUTEN-FREE FAVORITE CHICKEN NUGGETS

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.

GLUTEN FREE BAKED CHICKEN NUGGETS WITH HONEY MUSTARD SAUCE

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.

BAKED GLUTEN FREE CHICKEN/FISH NUGGETS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 425 degrees.
• Line a cookie sheet with parchment or spray with non-stick coating.
• If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
• If you are using fish cut to same size.
• Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it's sticky and doesn't want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
• Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
• Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
• Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient,.
• They reheat nicely in a toaster oven.
• We serve the chicken with the honey mustard sauce and fish with the tartar sauce.

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE - CHUCK HUGHES

Steps:

• In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
• Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
• For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.
• Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
• You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.