Today we’re going to show you how to make gluten free chicken nuggets and how to make them quick and easy!
You know, giving up the 12 Bad Foods can be very restrictive and depressing, especially when fun and tasty finger foods like chicken nuggets are on the list because they are breaded with gluten full wheat flour and fried in oil. So today we are going to get around all that and make the gluten free chicken nuggets just as tasty as their less-than-healthy counterparts.
Here’s what you are going to need:
A package of boneless skinless chicken breasts cut into 1-2 inch sized pieces.
Your choice of either gluten-free panko style coating, gluten-free bread crumbs or coconut flour.
1 TBSP of Onion Powder
1 TBSP of Garlic Powder
1/2 tsp of Paprika
1/4 tsp of Pepper
1/4 tsp of Salt Lard. Yes, Lard.
Just about all of the gluten free chicken nugget videos I’ve seen call for frying the nuggets in some kind of oil. This makes the chicken nuggets only half healthy because oil is an oxidized substance and creates acrylamide when heated. Lard does not do this.
Rinse the chicken breasts then pat dry with a paper towel and cut them into roughly 1-2 inch nugget sized pieces. They don’t have to be perfect.
Now take a bowl and crack 2 or 3 eggs, hand beat the eggs and set it aside. In a 2nd bowl, combine either the panko coating. the bread crumbs or the coconut flour with the seasonings. About a half cup if you use coconut flour or about 1 cup if you use the panko or bread crumbs. We used the bread crumbs.
First, dip the chicken pieces into the egg wash then dip them into the bread crumb mixture making sure that all sides are coated.
While you are coating the chicken, take 3-4 heaping scoops of lard and place them in your frying pan and turn the heat up to Medium. The melted lard should fill up about half of a 10 inch frying pan.
Test to make sure the lard is hot enough for frying. I just put a drop of the egg wash in the lard to see if it sizzles and rises to the top.
When the lard is warm enough, place the nuggets in the lard and pan fry them, About 2-3 minutes per side or until each side is golden brown.
Remove the nuggets from the pan and place them on a paper towel lined plate. Let them cool a bit and then serve.
And that’s it! Crispy crunchy yummy chicken nuggets with no gluten and no oil. And the best part is, you can’t taste the difference between this version and the regular wheat flour coating fried in oil. Your tummy is going to thank you for this one! Enjoy!
Based on the 12 Bad Foods by Dr. Joel Wallach and Dr. Peter Glidden