Fried Chicken Nuggets (GF/DF)
Prepare it Paelo/Gluten free with Cassava flour or Use Einkorn Flour. I've had great success with both flours and have the same results as far as texture goes.
Ingredients
Equipment
Method
- Cube chicken breast into bite sized chunks or small strips if you prefer chicken strips. (1 -1.5 Inch squares)
- Place cubes/strips into chicken brine and allow them to soak overnight in an air tight container.
- The next day, drain the brine off the chicken and add 2 eggs mixed well , coating the chicken.
- Prepare dredge (Cassava or einkorn flour, salt, pepper, parpika) and place into a bag or bowl.
- In a dutch oven, warm up avocado oil (or lard) on medium high heat.
- Place well coated in egg chicken chunks in dredge bag and shake well, or roll twice in a bowl of dredge.
- Once oil is hot, fry chicken nuggets until golden brown on all sides, about 6-8 minutes.
- Make in batches, so you aren't crowding the pan. Turn the nuggets often to ensure even browing.
- Remove from oil with a slotted spoon and place on a cooling rack to drain any excess oil.
- Add additional salt and pepper to nuggets before eating.
Notes
*Affiliate Disclosure*
Favorite Hot Sauce: Red Bird Hot Sauce
Cassava Flour: Terra Soul Cassava Flour
Einkorn Flour: Jovial Einkorn AP Flour