- Chicken breast or thighs
- Coconut oil
- Honey Nut Chex Gluten Free
- Rice Flour
- Salt and Pepper
Sunday, April 15, 2012
Desperation leads to...Chicken Nuggets! Great GF Nuggets
I have started a Gluten Free diet again for Nicky. I'm thinking it might be easier now that my bread loving daughter is living in a dorm! Like so many of our kids Nicky loves chicken nuggets and until now I've never been able to find any recipe that was yummy enough for him to eat over and over again - much less a WFGF one, so I made one up! This is so simple, healthy and yummy you won't believe it. I didn't believe it. Here it is:
Heat your oven to 375
....You can replace the coconut oil and eggs with Greek coconut yogurt if you prefer.
This is super easy!
Crush enough of the Honey Nut Chex, Gluten Free you think it will take to coat the chicken pieces. Put the crushed mix in a bag or bowl and add a little salt and pepper. Then add rice flour - I use a portion that equals about 20% of the Chex mix. (For example if I have 2.5 cups of Chex, I use 1/2 cup of rice flour.). Blend and put aside.
Mix eggs in a bowl until blended, use one or two eggs depending on what you think it will take to coat the chicken pieces.
Melt your coconut oil (if necessary) and let it cool, but not harden.
Cut up your chicken. I use boneless, skinless chicken breasts so it only takes minutes to make strips.
I lay all of the ingredients out in an assembly line fashion ..and dip the chicken in the coconut oil, then the egg then the Chex mix. I make sure each piece of chicken is really well encrusted and then I place it right onto a cookie sheet.
Then off into the oven at 375 for 15-20 minutes depending on the size of the chicken pieces. They come out crispy sweet and yummy :). Good luck.