Stored in the fridge, these nuggets will keep relatively crispy and can make a great lunchbox item. For dipping they also pair well with my homemade ketchup, peanut tahini sauce, or cucumber-yogurt sauce. Especially not in combination with protein and fat sources like in this recipe.įor dinner I like to serve these with baked veggies (whatever I have in the fridge or garden) or baked potatoes and a fresh salad, and a yoghurt-mayonnaise sauce (recipe below). Although corn flakes are primarily composed of carbs and contain some natural sugars, they don’t have a high glycemic index, meaning they won’t spike your blood sugar. In addition, corn is often associated with GMO, especially in the US.īut plain organic corn flakes are rich in fiber and provide vitamins and minerals. 1 plate with crushed plain corn flakes previously mixed with olive oil, salt, and garlic powder.Ĭorn flakes have an unhealthy connotation due to the boxed Kellogg’s corn flakes which also contain tons of sugar, high fructose corn syrup, and flavorings.1/4 cup almond flour (or gluten-free flour blend) 3/4 teaspoon salt. Prefer the whole variety over white and refined. 1 pound boneless skinless chicken breast. I use whole rice flour, but wheat, spelt, buckwheat, chickpea, oat flour… they all work. It keeps them busy, and involving kids in the cooking process is always a good idea. In fact, I usually delegate the coating to one of my kids. Dip the nuggets into the gluten-free flour, then run them through the egg and finally lay the nuggets in the corn flake crumbs. Ingredients 1 pound boneless skinless chicken breast 1 packet gluten free ranch dressing mix (1 tablespoon powder) 1/4 cup gluten free baking flour 1. These chicken nuggets don’t require special cooking skills. And they taste so much better than the commercial ersatz. I wanted to have them soft and juicy on the inside, crunchy on the outside, gluten-free, and mess-free to make and eat.Īnd bingo! This recipe has it all. Is it the crunch, the taste, the shape or the dipping? I have no clue, but fact is I knew I could do better than the commercial and over-processed nuggets from the supermarkets, restaurant and fast foods (I even doubt those are actually made with chicken…). We reheat ours in our air-fryer.I don’t know why but most kids adore chicken nuggets. Serve with your favorite dip, such as ranch, ketchup, Chick-fil-A sauce, honey mustard, BBQ, etc.Use a digital read thermometer to make sure the nuggets are 165 ☏. Fry the nuggets in the oil for about 4-6 minutes per side, gently flipping them as needed.I like to use a cookie scoop to keep the nuggets a uniform size, then gently smash them with a spoon to make them a nugget shape. Take about 2 tablespoons of the chicken batter and form into a nugget shape.In a large cast-iron skillet, heat oil over medium heat.Blend until the chicken is paste-like, not completely smooth, but not chunky either. Add the chicken, eggs, cheese, and seasonings to a blender or food processor.3 raw chicken breasts, patted dry with a paper towel (you can use canned chicken too).Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. To help support our blogging activities, our site contains affiliate links. This recipe for keto and gluten-free chicken nuggets is quick and easy, not quite as quick and easy as the frozen kind, but way healthier! Usually, chicken nuggets are one of the easiest, kid-friendly meals you can make… except when you or your child are gluten-free.
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