Since going gluten free I have made a few different breaded chicken recipes. And although quite a few were good, I found a favorite.
I adapted the Chicken-Fried Chicken recipe from 1,000 Gluten-Free Recipes by Carol Fenster. It is cornstarch based and I love that it just uses regular ingredients, things anyone would have in the pantry. No alternative flours, so there is no need to run to the health food store.
Although frying isn’t healthy, chicken nuggets are a fun, kid-friendly food. I think these would be perfect for serving when friends come over or at birthday parties. No one will know they are gluten free, and adults and kids alike will love them.
Gluten Free Chicken Nuggets
- 1 1/2 cup cornstarch
- 2 tsp of your favorite seasoning salt
- 1/4 tsp ground black pepper
- 1/2 cup milk
- 2 large eggs
- 2 boneless, skinless chicken breast halves
- canola oil for frying
- In a shallow bowl (I use a pie plate) combine cornstarch, salt and pepper. In another shallow bowl whisk milk and eggs together until smooth.
- Cut chicken into small bite-sized pieces. If chicken breasts are very thick, it might be necessary to pound with a meat mallet first.
- Dip chicken into cornstarch mixture, then egg mixture, then back into cornstarch mixture.
- In a large, heavy skillet (I used a large cast iron pan) heat about 1/2 inch of oil over medium high heat. Fry chicken until golden brown; make sure it has been about 5 minutes before turning chicken, as coating may fall off otherwise. I always use a meat thermometer to make sure my chicken is cooked. The frying time will depend on how hot the oil is and the size of your chicken pieces. (If you prefer, you can just quickly fry the outside of the chicken until browned, and place them on a baking sheet to finish cooking in the oven)
- Remove chicken from oil and place on a paper towel lined plate to drain. Serve warm.