I am not going to lie – I have a box of processed chicken nuggets in my freezer for those emergency nights we all have when there is just no time. Or for when a babysitter is coming and I am showered and dressed to go out and I’m not about to step into the kitchen.
It’s for when you want to give your children real chicken and you have a little time. I mean honestly, I am afraid to take a bite of a frozen chicken nugget, gluten free, organic or not. They just don’t look like chicken.
But these are the real deal. And they freeze. And they taste good cold, which makes a nice school lunch the next day!
Since I am being honest, I’ll tell you that my kids protested the first couple times I made these because they didn’t taste like the processed ones they are used to. But we haven’t had those processed ones in months and these have now become the norm. No complaints. No fits under the table. The frozen ones are a distant memory- for now, anyway.
My children do not like to dip anything into anything. No ranch, no ketchup, no honey. Nada. But if yours do, honey mustard would be really good with these.
I was nervous about adding parmesan to the mix so one time I made half with the parmesan and half without and surprise surprise, they liked them better with the parmesan.
I know I keep talking as if children are the only people that eat chicken nuggets. Make no mistake, I am eating these right along side them. If you don’t have children, you don’t have to cut cute little nugget pieces, unless you want to. Just dredge the whole piece of chicken into the 3 bowls and cook.
One more note: I use Ghee to cook these. It’s a high temperature oil that doesn’t brown. If you don’t have ghee, coconut oil is the next best bet.
- 1 lb organic boneless skinless chicken
- 2 eggs
- 1/2 cup flour, I use brown rice but any GF flour would work
- 1 cup finely ground corn flour
- 1/4 cup finely grated parmesan
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 3 tbsp ghee, or coconut oil
Cut each piece of chicken in half lengthwise so the thickness is halfed. Cut chicken into small pieces of various shapes. In a medium bowl, whisk the eggs. On a large plate, place the brown rice flour evenly. In a bowl, add the corn flour, parmesan,salt and paprika. Mix together.
Spread evenly onto a large plate.
On a large pan over medium heat, melt 1 1/2 tbsp ghee. Working quickly with half the chicken pieces, Dip each piece into the brown rice flour, then the egg mixture and lastly the corn flour mixture, covering each piece well. Quickly place the chicken onto the pan and cook for about 5 minutes on each side, until lightly browned and cooked all the way through. (you can test this by cutting into one piece to make sure it's cooked through). Repeat with the second batch.
*cover pan for the last minute or two to make sure chicken is cooked through
Enjoy, refrigerate or freeze for another day.