Taste of Home’s Country Fried Chicken Recipe was the starting point for this recipe modification. I wanted to make a chicken nugget that was gluten-free, egg-free, dairy-free, corn-free and used a lesser amount of oil for the cooking process. The end result was quite tasty!
I have made the recipe with all-purpose flour, rice flour and millet flour. Both rice flour and millet flour gave a crispier coating than the all-purpose flour with the millet flour coating being my favorite. Even my husband preferred the millet flour which was quite surprising to me!
Ingredients
1 pound chicken tenderloins or chicken breast cut into nugget sized pieces (you may substitute turkey for the chicken if desired) 1 1/2 cups white rice flour or millet flour (or if you can eat gluten and prefer to not be adventuresome with your chicken you can use all-purpose flour) 1 1/2 teaspoons garlic powder 2 teaspoons salt 3/4 teaspoon poultry seasoning 1 1/2 teaspoons coarsely ground black pepper 5 tablespoons ground golden flax seed 1 cup hot water olive oilDirections
Rinse the chicken with water and set on a plate.
Combine in a bowl or pie plate the flour, garlic powder, salt, poultry seasoning and pepper.
Combine in another bowl the ground flax seed and hot water. Stir with a fork until thickened.
Place a large non-stick skillet on the stove and turn the heat to medium. Add a small amount of olive oil to just cover the bottom of the pan (a tablespoon or so).
Dip the first piece of chicken into the flax mixture, turning to coat. Next dip it into the flour mixture, turning to coat. Place the chicken into the preheated skillet.
Repeat with the remaining pieces of chicken. You may need to use more than one pan to cook the chicken or place the first batch of cooked chicken in a warmed oven while you cook the remaining pieces.
Cover and cook until the chicken is browned on the one side, lowering the heat to medium low if necessary to keep the chicken from burning. When it is time to turn the chicken, move all the chicken to one side of the pan, stacking as necessary. Add a bit of oil to the cleared side of the pan, spreading with a spatula to coat the pan. Move the chicken to the oiled side of the pan, turning the chicken so the uncooked side is now touching the pan. Stack the chicken again, and oil the second side of the pan. Or, you can remove all the chicken to a clean plate and oil the entire pan at once. Put the used plate in the dishwasher when you are through with it.
Cover the skillet and continue cooking the chicken. Turn the chicken periodically and add small amounts of oil if needed. The chicken is done when the outside is nicely browned and the thickest piece of chicken can easily be cut with a knife.
Serves 4 to 6
Tina's Cocina 