GF DF Chicken Nugget Recipes, Please...

[TonyaW]

I could use a recipe for my son, gluten free and dairy free.

Thanks!

[babygirlie]

cornstarch is a wonderful thing My dh is a huge believer in half corstarch half GF flour. It gets browner and crispier. Baking I have no idea about though but I pan fry them. I use more GF flour with salt pepper and garlic tossed into the flour. You can also toss the chicken in egg if you want before you flour.

My dh loves frying everything so .. so we need to work on less lol

[babygirlie]

btw Ians akes GF DF kid's dinners if you have a store in your town that sells them. They have fishsticks and spegetti and meatballs and chicken nugget dinners. But they are spendy

[Feb2003]

I've made these with thighs (our favorite) and a more stable cooking fat for the pan (or a silpat sheet). I might have done an egg dip before the almond meal, but they froze and reheated (toaster oven) great! I've made it with either Bob's Red Mill almond flour or my own almond meal (in food processor) - homemade was much more coarse and had more almond flavor, but it's good with either.

I recently had some store bought GF nuggets and didn't like them NEARLY as much.

[TonyaW]

I didn't like how the store bought ones were set in vegetable oil though my son loves them. Unfortunately, he is having issues with swallowing any meat, but seems to love his chicken nuggets right now.

Do you all make the nuggets with chicken pieces? Or do you grind up the chicken first to make it more like a nugget. I think that is what I will need to do to get my son to eat them. Any suggestions on how to do that? I know I can grind them in my food processor, but I am wondering how I will keep them together after that.

How do you pan fry them? Like how hot and how much oil?

Thanks!

[cristeen]

I use cut up boneless chicken thighs for chicken fingers. It has a better texture than breast, IMO.

And i use ground pork cracklins (not the air puffed kind, the fried kind) mixed w spices for the breading. It sounds really strange, but it turns out nice and crispy/crunchy (fried, not baked). And of all the people i have fed them to over the years, only 1 has ever been able to guess the breading.

[crunchy_mama]

Originally Posted by Feb2003

I've made these with thighs (our favorite) and a more stable cooking fat for the pan (or a silpat sheet). I might have done an egg dip before the almond meal, but they froze and reheated (toaster oven) great! I've made it with either Bob's Red Mill almond flour or my own almond meal (in food processor) - homemade was much more coarse and had more almond flavor, but it's good with either.

I recently had some store bought GF nuggets and didn't like them NEARLY as much.

Ditto!

When I pan fry I put a good layer of tallow on the bottom(maybe 1/2 in or so) of the pan then on a bit over med heat. When water sizzles when it goes in it is hot enough- too hot and they burn but don't cook through. You just have to watch them, they cook fairly fast.

[JaneS]

Chicken thighs cut up or mix thighs/breasts ground up in food processor.

Sorghum flour mixed with a small amount (1/4 or less) of either arrowroot or tapioca starch and seasonings of your choice.

Use an egg wash to coat before first and second dip in flour.

And beef tallow, palm shortening or ghee to fry them.

[AllyRae]

I coat our nuggets with SoDelicious coconut milk, and then coat in a mixture of gf AP flour, kelp flakes, and corn meal if I'm going to be frying them.  If I'm going to bake them, I substitute crushed corn chips for the corn meal.

[MrsBone]

I found a recipe the other day and altered it some..

almond flour

paprika

poultry seasoning

salt

pepper

Mix all together, coat boneless skinless chicken breasts (or thighs) cut into nugget size pieces, pressing each piece into the almond flour so it really sticks. Lay on a parchment lined baking sheet and cook at 350 for about 15 minutes until done. They are so good and I don't even miss the flour. DH and DS loved them!