Recipe of the week: 

  Gluten Free Chicken Nuggets!

Ingredients:

1 lb Chicken Breast (strips or whole breasts are fine)

1 cup Corn Starch

1/2 cup Gluten Free Rice Crispy Cereal

Vegetable Oil (for frying)

Salt and pepper

1 egg (lightly beaten)

Large frying pan (12 inch diameter)

Small bowl (for egg)

Large (gallon size) Plastic bag

Plate with a paper towel on it (to absorb excess oil from nuggets)

Directions:

• Fill frying pan with vegetable oil until it is about 1/2-3/4 inch full.
• Put rice crispys into the plastic bag and crush them until they are the same size as bread crumbs.
• Put corn starch into the plastic bag, close, and shake to mix evenly with cereal.
• Turn heat on to med/ high (depending on the stove- mine is very old!).
• While oil heats chop chicken breast into 2 inch by 2 inch cubes.
• Sprinkle cubed chicken with salt and pepper on both sides.
• Place chicken in bowel filled with egg.
• Place chicken in bag with corn starch and cereal, close bag, shake until evenly covered.
• Submerge the chicken nuggets into the oil. 
• Heat for 4 minutes (should be light golden brown).
• Flip chicken, heat for 4 minutes.
• Flip chicken, heat for 2 additional minutes.  
• Place chicken nuggets on the plate with paper towel on it to absorb excess oil.

You can safely enjoy this meal with the following GF additions:

 

Heinz Tomato Ketchup

Stubb's Barbeque Sauce

French's Honey Mustartd

Michelob Ultra Light Cider

Cape Cod Chips

ENJOY!