Batter-Dipped Chicken Nuggets

March 20th, 2011

Batter-Dipped Chicken Nuggets – GFCFSF

 

  • 1 cup Arrowhead Mills All-Purpose GFCF Baking Mix
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Onion powder
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 2/3 cup water
  • 3 chicken breasts, skinned and chopped into nugget sized pieces
  • Safflower, sunflower or peanut oil for frying

 

Mix flour and spices together with enough water to thickness desired. Let set for 5 minutes (you will see it rise a bit). Coat chicken in mixture, drop in oil and fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.

 

Batter-Dipped Chicken Nuggets – GFCFSF

Batter-Dipped Chicken Nuggets – GFCFSF - Batter

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