I was really in the mood for chicken nuggets, but I needed to work with what I had on hand, and I wanted to do them kinda like I’d seen Jaime Oliver do them on his Food Revolution. He’d made a batch for a group of kids, and did them McDonald’s style, grinding up the chicken with spices before breading it.
So, I came up with my own recipe, and it was a wild success!
After the kids and I scarfed ours down, I had to set aside a few for my husband, which was hard to do since I couldn’t keep the kids out of them. I actually said to Max, “Don’t you dare touch your dad’s nuggets!” Since he didn’t laugh, I kept the juvenile giggles inside my head. That’s right. I’m worse than a 10 yr old. (But definitely better than 13 yr old, I’m sure of it.)
Gluten Free Chicken Nuggets
serves 4-6 depending on sides, could easily be doubled
1-1.5 lbs boneless, skinless chicken breast
1 tsp dried parsely
1tsp dried thyme
1 tsp dried ground mustard
1 tsp onion powder
3 cloves garlic
1/2 cup amaranth flour (Trust me on this, on the recommendation of my friend Raegan, amaranth is my hands-down favorite gf flour for frying. Just don’t try baking with it.)
1 cup almond flour
salt and pepper to taste
1. Run the chicken through the food processor until it’s finely ground. Add the eggs, parsley, thyme, ground mustard, 3 cloves of garlic, and onion powder. (I probably would have added a pinch of sage if I’d had it.) I pulsed it until it was all mixed up. (Next time I think I’ll add like 1/4-1/2 tsp of turmeric, ’cause they were soooooo white in the middle.)
2. Mix the amaranth, almond flour, and salt and pepper on a plate.
3. Form little patties from the chicken mixture, and dredge them in the flour mixture. You don’t need to dredge them in egg since egg is in the mixture, and they are really moist. The flour mix sticks beautifully.
4. Fry them in a pan of canola oil on med-high heat for about 2 min/side. (I put enough oil in the pan so that the oil covered half of the nuggets. Make sure you heat the oil fully before you add the nuggets.)
5. Set to cool on a stack of paper towels, or a kitchen towel folded over to absorb some of the grease.
That’s it! Serve with barbecue sauce, honey mustard, or your sauce of choice.
The kids gobbled them up! Normally, I’d have made them with dijon mustard or curry powder or chili powder in the mix, but I wanted to make something really simple that I knew 100% that Oliver (my 3 yr old) would eat. Feel free to experiment with the seasonings. The version I made, simple as it is, tasted absolutely fantastic.
I think they’d be great baked, too. Let me know if you make them!