Homemade Gluten Free Chicken Nuggets

 Homemade Gluten Free Chicken Nuggets

 

Even though it is not the same as going to a fast food restaurant for chicken nuggets these come really close to having that experience. You also get the satisfaction that you made these yourself. These are worthwhile to make a big batch of and freeze in the freezer. They thaw and heat up beautifully in the oven. Just take out of the freezer and place in a 350 degree oven for 20 minutes and serve just as they are or with your favorite dipping sauce. Children and adults will love them. Also no one notices that they are gluten free until you tell them. Seasoning can be adjusted according to taste.

Ingredients:

·         2 lb.  ground chicken meat of choice (I prefer dark meat)

·         1  teaspoon of salt

·         1 ½ teaspoon of garlic salt

·         1 ½ teaspoon of parsley flakes

·         1 ½ teaspoon of oregano or poultry seasoning (optional)

·         2 (heaping) teaspoon of onion powder

·         1 ½ (heaping) teaspoon of pepper

·         3 eggs, beaten

·         2 ½ cups of gluten free flour (I used Bob’s Red Mill All Purpose Gluten Free Flour for this recipe)

·         1 ½  teaspoons salt

·         2 cups of vegetable oil (I prefer grape seed oil)

Instructions:

1.      Heat oil in a heavy-duty skillet or saucepan on medium-high heat. Set a candy thermometer in place.

2.      While oil is heating, place in a food processor. Process chicken into a fine paste. Transfer processed chicken to a bowl. Combine salt, garlic salt, parsley, oregano, onion powder, and pepper, and sprinkle over chicken. Combine well.

3.      Whisk eggs together in a small bowl. Combine the flour and salt and put it on a plate.

4.      Measure chicken paste out with a cookie scoop and roll into 84 balls or roughly 1in.

5.      Roll ball in gluten free flour, then coat with egg, and then coat in gluten free flour again. Use your fingers to press the ball down to make a nugget.

6.      Once oil reaches 350-365 F place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden, about 4-5 minutes per side or a total of 8 minutes per batch. Remove to a towel-lined plate (to catch any excess oil).