Monday, April 7, 2008

Gluten Free Chicken Nuggets

You know you're hard core when you're making your own chicken nuggets from scratch - right?!  I have to say - up front - this was a time consuming recipe.  But it makes a big  ol' batch and you can freeze them for later.

(Notice my beautiful new stainless steel skillet!  It's so pretty!)

1 lb. chicken cutlets (I used breast meat) - cut into chunks
1 large onion, diced (You can taste the onion, but it's not overpowering.  But if you really don't want to taste it - cut it back to 3/4 of the onion or use a small one.)
2 tsp dried parsley
1 small pear, peeled and grated 
3/4 cup fresh bread crumbs (I made GFCF and Yeast free bread that morning.  That stuff's just not tasty.  But it was good for bread crumbs.)

More bread crumbs and crushed potato chips (Check the oil on the chips!  Cottonseed is bad if you have yeast sensitivities.)  I don't really know how much I used, I just kept crushing chips and bread until I had enough.

1. Chop everything.  This is the time consuming part.

2. Put chicken, onion, parsley (Oh, I forgot, I added some mixed Italian herbs for flavor - that's up to you), pear and 3/4 cup bread crumbs in a food processor and mix those babies up.

3. Press small balls of the chicken mix into a nugget shape with you hands.  Place bread crumb/ smashed chip mix on a shallow dish and press the nugget in the "breading" to coat it. Have a few plates ready to hold the coated nuggets.  I filled three dinner plates.  

4. Heat up a skillet and pour in enough oil (I used Safflower) for shallow frying.  I used a Med. High heat.  Fry those nuggets up - about 8 minutes per batch - turning constantly.

The whole thing took me about 90 minutes start-to-finish.  But I fed the three of us for dinner and have about 3-4 servings in the freezer for Magoo.  All in all, I'd say they turned out well.

1 comment:

äiti said...

From one "hardcore" mom to another, them nuggets sure look yummy!