GLUTEN FREE ITALIAN CHICKEN NUGGETS

 

  • Cooking Time: 10 Minutes
  • Servings: 4 - 6
  • Preparation Time: 15 Minutes

Ingredients

  • 3 skinless, boneless chicken breasts
  • 1/2 cup gluten-free all purpose flour mix (use your favorite mix)
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 teaspoon gluten-free Italian herb seasoning blend OR gluten-free garlic powder
  • 1 large egg and 1 tablespoon olive oil, whisked together
  • 1 cup crushed gluten-free rice chex cereal
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil for pan-frying
  • 1/4 cup canola oil for pan-frying

Directions

  • Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick.
  • Repeat with each breast.
  • Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2 inch nuggets.
  • Have ready 3-8-inch shallow baking dishes.
  • In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
  • In second dish, combine egg and olive oil.
  • Whisk to thoroughly combine.
  • In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
  • Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
  • Place the nuggets on a large baking sheet lined with parchment paper.
  • Refrigerate for about 30 minutes before frying.
  • In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
  • Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.

Notes

Reprinted from Celi-Yak News - Fall 2009

Website Credit: http://www.chex.com/recipes

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!