Breaded Fried Chicken Nuggets (gluten free)

Gluten free breading mix.jpg

Gluten free breaded kumara chips & fried chicken

This is a quick and easy meal to use up leftovers from a roast chicken! It’s easy to make kumara fries or zucchini chips at the same time as the chicken nuggets; serve with salad.

Tip: Remember that you can also use the juices from the chicken to make a beautiful pumpkin soup!

Ingredients

  • Emulsifier (choose one of the following)
    • Egg (whisked)
    • 1/3c coconut milk + 1 tsp lemon juice
    • 1/3c rice milk + 1 tsp cider vinegar
  • Neutral oil.
    • I like rice bran oil personally and it has the advantage of a high smoke point.

Allergies: soy free, dairy free, gluten free, egg free*, nut free.

Directions

  1. Whisk up your choice of emulsifier in one bowl.
  2. Pour your breading mix into a second bowl.
  3. Dip each piece of chicken into the wet mix and then coat it in the dry mix.
  4. Cook in batches in a neutral oil until golden and crisp. This took about 8-10 mins.
    • Don’t worry if you don’t have a deep fryer; I did a shallow/medium fry in the electric wok! Alternatively, bake in a preheated oven, @ 180’C, until golden and crisp. Turn once during baking.
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