Friday, March 9, 2012

The BEST Gluten Free Chicken Nuggets - EVER

Last night Parrish and I had THE BEST supper we’ve had in a long time! I mean…life changing. Who knew chicken could be this good!

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When I first saw this recipe posted on Pinterest, I was skeptical. You marinate the chicken in an egg, milk, and…PICKLE JUICE! Huh? The recipe claims this is what Chik-fil-A uses to marinate their chicken. Well, I don’t know about all that, but if they don’t – they should!

Pickle Juice is the key!

These nuggets are SO moist and SO flavorful. Seriously. The depth is insane. As I took my first bite, I couldn’t hold back from making an audible moan. No joke. And I’m not even embarrassed! I dare you to eat one and not moan.

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The BEST Chicken Nuggets Ever – gluten free

adapted from Iowa Girl Eats

You’ll need:

2- 3 large chicken breasts, cut into bite-sized 1 inch pieces

3/4 cup milk

1/4 cup pickle juice

1 egg

1 1/4 cups gluten free flour of choice, I used GF Oat Flour

2 Tbsp. powdered sugar

2 tsp. salt

1 tsp. pepper

1/2 cup vegetable or canola oil, divided

In a bowl, whisk together the egg, milk, and pickle juice marinade. Pour into a large Ziploc bowl or Tupperware. Clean your chicken, cut into pieces and add to the marinade. Sit in the fridge for 3-4 hours.

Ready to cook! Heat 1/4 cup of the oil in a large skillet over medium to medium high heat. While the oil heats, combine the flour, sugar, salt, and pepper in a large Ziploc bag. Give it a good shake to combine and then pull your chicken pieces from the marinade bag and plunk them in the flour mixture bag. Shake to coat the chicken completely.

Cook your chicken in two to three batches. Using tongs, gently place each piece in the hot oil. You want the oil to sizzle, not pop. If your oil is popping, you may need to reduce the heat. After my first batch, I decreased my heat to a ‘4’. Cook each piece of chicken 3-4 minutes on each side, letting each side turn golden brown. Be sure to cook completely. After you finish your first batch, add in the remaining 1/4 cup oil and cook the second batch.

Drain the cooked chicken on a paper towel lined plate (or coffee filter – this works in a pinch!) and cook your second batch.



I highly recommend making IGE’s honey mustard sauce found here. It was great! Plus, you know how much I LOVE Greek Yogurt!

1 comment:

Eric p said...

I used refined coconut oil to cook them in. They came out freakin delicious!