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.
Course: Main Course
Cuisine: American, Paleo, Whole 30

Ingredients
  

  • 2 Chicken Breast, Cubed Usually about 1.45 Lbs.
Chicken Brine
  • 2 TBsp Hot Sauce See notes
  • 1 Cup Dill Pickle Juice
  • 2 Large Eggs (For dredging, after chicken has been soaked in brine)
Chicken Dredge
  • 1/2 Cup Cassava Flour Can substitute with Einkorn Flour
  • 2 Tsp Pepper
  • 2 Tsp Paprika
  • 1 Tsp Salt
  • 1 Tsp Italian Seasoning Mix Make your own with: Oregano, Basil, Parsley, Marjoram, Tarragon

Equipment

  • Dutch Oven
  • Cooling Rack with Pan Underneath (To catch oil, after frying)

Method
 

  1. Cube chicken breast into bite sized chunks or small strips if you prefer chicken strips.
    (1 -1.5 Inch squares)
  2. Place cubes/strips into chicken brine and allow them to soak overnight in an air tight container.
  3. The next day, drain the brine off the chicken and add 2 eggs mixed well , coating the chicken.
  4. Prepare dredge (Cassava or einkorn flour, salt, pepper, parpika) and place into a bag or bowl.
  5. In a dutch oven, warm up avocado oil (or lard) on medium high heat.
  6. Place well coated in egg chicken chunks in dredge bag and shake well, or roll twice in a bowl of dredge.
  7. Once oil is hot, fry chicken nuggets until golden brown on all sides, about 6-8 minutes.
  8. Make in batches, so you aren't crowding the pan. Turn the nuggets often to ensure even browing.
  9. Remove from oil with a slotted spoon and place on a cooling rack to drain any excess oil.
  10. Add additional salt and pepper to nuggets before eating.

Notes

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