20 August, 2015
Gluten Free Chicken Nuggets
Gluten Free Chicken Nuggets
Serves: 4
Ingredients:
- 2 chicken breasts, approximately 500g
- 2 eggs
- 1/4 cup milk
- 250g polenta
- 1 teaspoon onion salt
Method:
- Chop your chicken breasts into evenly sized nugget pieces.
- Get 2 mixing bowls, in the first whisk together lightly the 2 eggs and the milk, in the second mix together the polenta and the onion salt.
- Place 3 or 4 nuggets into the egg wash mixing so they are well coated, lift out with a fork to drain any excess egg wash and then place into the polenta mix and coat well. Repeat the process with all the nuggets until complete
- Heat about 3 tablespoons of rice bran oil in a large heavy based frying pan, place the nuggets in the pan ensuring there is gaps between the nuggets and the pan isn’t too crowded, you will need to cook the nuggets in batches
- Cook the nuggets for about 4-5 minutes each side or until golden brown and cooked through
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.