Gluten Free Chicken Nuggets 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 CHICKEN NUGGET

Steps:

• Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
• Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.
• Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
• In second dish, combine egg and olive oil. Whisk to thoroughly combine.
• In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
• Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
• Place the nuggets on a large baking sheet lined with parchment paper.
• Refrigerate for about 30 minutes before frying.
• In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
• Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

GLUTEN-FREE HOMEMADE CHICKEN NUGGETS

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!

GLUTEN FREE CHICKEN NUGGETS (EASY)

Steps:

• Pre-heat oven to 400 degrees.
• Cut chicken breasts into "nuggets"
• Rinse and dry nuggets.
• Put in bowl and coat with mayo.
• Put potato flakes in different bowl and coat nuggets.
• Place nuggets on baking sheet and put into oven for about 20 minutes or until done, flipping once to brown evenly.
• Enjoy!