Gluten Free Crunchy Chicken Nuggets Food

CRUNCHY CHICKEN NUGGETS

Steps:

• In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
• Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center.
• Serve warm with salad dressing as dipping sauce.
• This recipe makes 4 main dish servings or 8 appetizer servings.

CRUNCHY GLUTEN FREE FRIED CHICKEN

Steps:

• Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
• Preheat about an inch of oil on medium high.
• Put the dry ingredients in a large zip lock bag and shake.
• Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
• When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
• Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
• Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
• You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.

GLUTEN FREE CHICKEN NUGGETS

Steps:

• Preheat oven to 400°.
• Cut chicken in nugget sized pieces.
• Add all dry ingredients into a large Ziploc bag and crush until smooth.
• Place mayonnaise (egg wash could be used here as well) in a bowl.
• Dredge chicken through the mayonnaise until thinly coated and place into Ziploc.
• Shake coating over chicken and place on a parchment lined cookie sheet.
• Bake until cooked through and golden brown, around 20 minutes.