Chicken Nuggets
Chicken Nuggets
Gluten-free, Dairy-free Chicken Nuggets can be purchased in-store easily but home-made is so much better. You can add flavours you enjoy such as spicy, add vegetables into the mix and they taste so great. This isn’t a coated chicken recipe, but a recipe where the chicken is minced up, and vegetables such as carrots, courgette, parsnips are mixed inside the nugget as well. It’s a great recipe for children who won’t normally like eating their vegetables!
Makes at least 50 Nuggets!
Ingredients:
1350 g chicken breast
4 slices of gluten-free bread
1 tsp paprika
1 tsp salt
1 tsp pepper (optional)
1/8 cup of rice milk
2 eggs
Rice Flour
Gluten-free Breadcrumbs
Oil
Optional:
Vegetables grated such as parsnip, carrot, courgette
Garlic
Herbs
Spice such as Chilli
Method:
I use bread in this recipe as it makes the nuggets firm. I use my home-made white bread as that’s our preference. Soak the bread in the rice milk.
If you can purchase minced chicken then that is preferable, otherwise, place the raw chicken in a blender and pulse until broken up.
Add the soaked bread, chicken and grated vegetables and spices into the blender and continue to mix until combined.
I haven’t specified how much vegetable to grate into the mixture as it really depends how fussy your children are. If they are going to spot the orange carrot, then find a vegetable which camouflages into the mixture first and add them gradually. Each time you make the recipe add a bit more grated vegetables in.
Place into the refrigerator for 20 minutes. I prefer the mixture to be cool as it is easier to work with.
Meanwhile, beat two eggs and place in a bowl.
In another bowl, place rice flour and in another bowl the breadcrumbs. Again I use my own recipe of breadcrumbs for this, and occasionally I add spice, or herbs to the mixture.
Mould the chicken mixture into 1 tbsp size (or smaller if you wish) and flatten.
Dip first into the egg, then rice flour, then the egg and finally into the breadcrumbs.
Fry until golden brown or drizzle with oil and cook in the oven on a baking sheet.
If you are frying then heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan.
Once the oil is hot, add the nuggets (a few at a time) and cook for 3 - 4 minutes each side. They need to be cooked through and golden in colour.
Reduce the heat if they are browning too quickly.
Remove from the pan and place onto a paper towel before serving.
Additional Notes:
These nuggets can be frozen. I reheat ours in the air fryer for 10 minutes.
I sometimes clean the pan halfway through cooking the batch of 50!
Equipment Used:
Blender
Grater
Mixing bowls
Spoon
Frying pan or baking sheet
Storage container.
Panasonic Bread Maker
Gluten-free, Dove Farm Flour Bread Recipe
Gluten-free Breadcrumbs
