After hearing the news that my husband needed to eat gluten free, I reacted the way I am sure many people do; I went out and bought a couple cookbooks, headed to the nearest health food aisle and bought some gluten free flours and gluten free mixes.

Almost immediately we realized that bean flours were not for us. It’s not that we dislike beans, in fact we have always ate a lot of beans; they are inexpensive, healthy, and filling. It’s just chocolate chip cookies with a hint of beans, um, no thank you. Or my favorite, or rather least favorite one, was the bean flavored pizza crust. WOW! That was a taste like no other.

So, when I suggest using a bean based baking mix in today’s post, you can rest assured that the final product doesn’t taste a bit like beans

Although I have had some success frying chicken in cornstarch, I really wanted a lighter textured coating, so I decided to use half Bob’s Red Mill Biscuit & Baking Mix and half cornstarch for the coating. The Biscuit & Baking mix already has baking powder and xanthan gum in it, so it gives it that extra leavening that it really needs. And by using half cornstarch you reduce any bean flavor that might otherwise be overwhelming to the food. The final result was delicious, crispy fried chicken nuggets. And no one detected a bean taste.

Although I think this idea would work in most battered, fried foods (like onion rings or other veggies) I have only used it for chicken so far. And if you have a favorite biscuit or baking mix you already use, I think it could work in place of the Bob’s Mix.

Crispy, golden Chicken Nuggets!

Gluten Free Chicken Nuggets

I like to season the “flour” with plenty of pepper and seasoning salt, but I know lots of people prefer garlic salt, paprika, or even chili powder.

• 3 boneless, skinless chicken breast halves, cut into strips or bite-sized pieces
• 1/2 cup buttermilk
• 1/2 cup cornstarch
• 1/2 cup Bob’s Red Mill Biscuit & Baking Mix
• seasoning salt and pepper to taste
• Oil for frying

1. Place the cornstarch and baking mix in a resealable plastic bag, add the seasoning and close the bag and shake to thoroughly mix (kids especially like to help with this part).
2. Dip the chicken in the buttermilk (I find placing the buttermilk in a shallow dish, like a pie plate works well). Place the chicken in the plastic bag, seal and shake to coat evenly. Remove chicken and place on a baking sheet or plate until ready to fry.
3. I use an electric deep fryer, but you can also heat about 1 inch of oil in a cast iron skillet over medium high heat; you’ll know it’s hot enough when you drop a piece of coating in it and it really sizzles. Cook the chicken in batches (don’t crowd them or they won’t cook evenly) for 4-5 minutes per side, or until golden and no pink remains; I always take one out and test with a meat thermometer. Drain on a paper towel lined plate.

Main Dishes gluten free chicken, gluten free fried chicken

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

1. 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.
2. Cut chicken into small bite-sized pieces. If chicken breasts are very thick, it might be necessary to pound with a meat mallet first.
3. Dip chicken into cornstarch mixture, then egg mixture, then back into cornstarch mixture.
4. 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)
5. Remove chicken from oil and place on a paper towel lined plate to drain. Serve warm.

Cooking With Kids, Main Dishes cornstarch chicken nuggets, gluten free chicken nuggets, gluten free fried chicken