I'm not a fan of frying anything; however, I do have a kiddo who enjoys a nice crispy chicken nugget - what 9 year old doesn't? Although I rarely provide the "real" deal, optiong for "oven fried" versions instead, there are times that I relent, but when I do, it must be gluten free because wheat flour is not a pantry staple in our home.
Making these nuggets is so simple, it really isn't even a recipe, but a mere guideline for those of you who may just be starting out on your gluten free journey and who do enjoy the fried side of life. Here's what I do:
To keep it simple, I use a dry coating on the chicken pieces instead of a liquid batter. To keep it less fat-laden, I use a couple of tablespoons of olive oil in a large shallow skillet and cook over high heat to get a nice crisp outer coating very quickly. It is a good idea to keep the chicken pieces rather small, about 2x1-inch chunks work well, but seriously, don't go measuring this - just think bitesize and you'll be right!
Here's what you'll need: And I know I do not have to tell you, but I'll say it anyway: READ YOUR LABELS! Not all cornmeal is created equally!
approximately 3/4 lb. organic, vegetarian fed, humanely grown, boneless, skinless chicken (breast, thighs, or a combination of both) - cut into bitesize pieces [does anyone else remember when we ate "just chicken"??]
1 c. finely ground corn meal
1/4 c. corn starch
1/2 t. sea salt
1/4 t. freshly ground black pepper
2-4 T. olive oil (I use 2T. of oil per pan of chicken that I fry up - this makes 2 pans for me)
Preheat the oil in a large shallow skillet over high heat (approx. 375 degrees F is about right). Pay attention to the hot oil while cooking the chicken - you do not want a burn!
In a shallow bowl, mix corn meal, corn starch, salt, and pepper. Add approximately 1/2 of the chicken pieces, tossing to coat with corn meal mixture. When the oil is hot, gently shake off excess corn meal from chicken before gently placing pieces in the pan. Fry for approximately 5 minutes on each side, or until a deep golden color and internal juices run clear. These cook rather quickly, so watch them closely. Enjoy!
Making these nuggets is so simple, it really isn't even a recipe, but a mere guideline for those of you who may just be starting out on your gluten free journey and who do enjoy the fried side of life. Here's what I do:
To keep it simple, I use a dry coating on the chicken pieces instead of a liquid batter. To keep it less fat-laden, I use a couple of tablespoons of olive oil in a large shallow skillet and cook over high heat to get a nice crisp outer coating very quickly. It is a good idea to keep the chicken pieces rather small, about 2x1-inch chunks work well, but seriously, don't go measuring this - just think bitesize and you'll be right!
Here's what you'll need: And I know I do not have to tell you, but I'll say it anyway: READ YOUR LABELS! Not all cornmeal is created equally!
approximately 3/4 lb. organic, vegetarian fed, humanely grown, boneless, skinless chicken (breast, thighs, or a combination of both) - cut into bitesize pieces [does anyone else remember when we ate "just chicken"??]
1 c. finely ground corn meal
1/4 c. corn starch
1/2 t. sea salt
1/4 t. freshly ground black pepper
2-4 T. olive oil (I use 2T. of oil per pan of chicken that I fry up - this makes 2 pans for me)
Preheat the oil in a large shallow skillet over high heat (approx. 375 degrees F is about right). Pay attention to the hot oil while cooking the chicken - you do not want a burn!
In a shallow bowl, mix corn meal, corn starch, salt, and pepper. Add approximately 1/2 of the chicken pieces, tossing to coat with corn meal mixture. When the oil is hot, gently shake off excess corn meal from chicken before gently placing pieces in the pan. Fry for approximately 5 minutes on each side, or until a deep golden color and internal juices run clear. These cook rather quickly, so watch them closely. Enjoy!
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