“These chicken nuggets are delicious. No one will ever guess that they’re gluten-free,” says Jamie Eppenauer. “People want to enjoy the same food they ate before going gluten-free and this recipe lets them do it with simple steps and easy ingredients.”
4 boneless, skinless chicken breasts
¼ cup canola oil or olive oil, more for drizzling
2 teaspoons salt, divided, more to taste
2 cups gluten-free flour of choice, gluten-free breadcrumbs, crushed quinoa flakes or crushed potato chips
-Pepper, to taste
-Garlic salt, to taste
1. Preheat oven to 450°F. Lightly grease a baking sheet.
2. Place chicken breasts in a zip-top gallon plastic bag and pound them until they are thin. Remove breasts from the bag and slice each breast into 1 to 2-inch strips.
3. Place chicken strips in a bowl. Add ¼ cup oil and sprinkle with salt. Stir to evenly coat all chicken strips.
4. To make coating, combine flour, additional salt (to taste), pepper and garlic salt in a separate bowl. Dredge strips in flour mixture.
5. Put coated chicken pieces on prepared baking sheet. Place in preheated oven and bake 15 to 20 minutes. Halfway through cooking, turn nuggets over and drizzle a little oil over any dry spots in the coating. When done, chicken pieces are cooked through and have a nice, crispy crust.
Each serving contains 444 calories, 16g total fat, 1g saturated fat, 0g trans fat, 68mg cholesterol, 1241mg sodium, 43g carbohydrate, 1g fiber, 0g sugars, 29g protein, 30 Est GL.
TIP For Southwest flavor, add chili powder and ground cayenne pepper (to taste) to the coating mixture. If serving chicken nuggets with pasta and red sauce, add oregano and thyme (to taste).