Home-made Chicken Nuggets

Chicken Nuggets (home made)

Chicken nuggets… Ohhh, how we love them. We miss them once we cannot have them. This trial run of chicken nuggets was just an easy thing. They tasted fairly good. I am not really a big meat eater, but they are good with ketchup. Point blank: they are good. Better than any gluten free chicken nuggets I have come across, and much cheaper! What I absolutely loved about it was how crunchy it was.

I did a few things different than the recipe.

1. I wanted to cheat during the clean-up process, so I put a sheet of foil on the pan before adding the oil. The oil has a very powerful effect on how the chicken nuggets turned out. We have olive oil, but did not even think about using it… So I used canola, which is fine by me. It worked just as well.. I used their suggestion by using a paper towel to spread the oil.

2. When it pouring the Glutino bread crumbs, I used a quart size freezer bag. I put some bread crumbs in there. Also, pouring in a small amount of paprika and salt. I almost got ambitious and tried adding in a bunch of different spices. Almost… There is always next time.

I only cooked 6 chicken nuggets (1 piece of boneless, skinless chicken thigh). That way, I am not wasting chicken or bread crumbs to try a new dish. It is always a good thing when food lasts.. especially if it is gluten free food, which honestly it is not the cheapest… Only a couple ingredients used.

Ingredients used:
Glutino Bread Crumbs
Piece of boneless skinless chicken
Seasoning (Paprika and Salt)

Okay, a break down of how I did things in the chicken.

1. Heated the oven to about 375
2. Put piece of foil on the baking pan with a little bit of oil–spread through entire pan. (I used a paper towel)
3. Pour good amount of Glutino Bread Crumbs *gluten free* into a ziplock bag, along with seasonings (I used Paprika and Salt) and shook the bag (make sure it’s sealed first).
4. “Whisked” two eggs (I used a fork, but accomplished same thing)
5. Cut my chicken thigh into small nugget-sized pieces.
6. Add chicken to eggs, tossing them.
7. After I picked them up, I held them for a second so the extra egg fell off
8. I put them in the seasoning bag…tossed the bag around until they were fully coated.
9. Put them on the pan, and stick it in the oven.
10. Do not forget to get them out. ;)

They cooked for about 20 minutes. I turned them half way through, so each side could get crispy. They were very crispy. Most things gluten free do not get crispy. So, that was exciting! It was not a boring food that I would toss out immediately after the first bite (has happened many times with new chicken recipes). I was able to sit there, eat, and enjoy it. Also, it is a good, quick, cheap meal that does not really require too much work to make.

To make it fructose friendly, try using something other than bbq sauce and/or ketchup. For me, that is the new challenge. The key is finding good, easy, low fructose foods to go with the nuggets. It’d probably be really good with beans and other sides to go with it.

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