AuthorE. Gluten

My son always wanted chicken nuggets so I did some research online, printed off 3 different recipes, combined them, and added some of my own ingredients. So far, everyone who has tried them has loved them and asked for the recipe. I have even had wheat eaters come back and tell me they do not taste the same if you use wheat flour and want to know where they can purchase the flours I used. - Kirsti

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Yields1 Serving
 5 Chicken Breasts, boneless skinless
 1 ⅓ cups Eating Gluten Free All-Purpose Flour
 2 tsp Garlic Salt
 2 tsp Ranch Dressing Mix (the dry powder kind)
 ¾ tsp Baking Soda
 4 ½ tsp Vinegar
 1 cup Water
 ½ cup Cornstarch
 Oil for deep frying...
1

Cut chicken into nugget-sized pieces. Pour oil into a fryer or deep skillet to at least 2-3 inches deep. Heat oil to 360º.

2

Eating Gluten Free All-Purpose Flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda in a separate bowl. Combine flour mixture, vinegar mixture, and water. Beat until smooth.

3

Place cornstarch in a small bowl. Before dipping in batter, roll chicken pieces in cornstarch. (This helps to keep the batter from sliding off.)

4

Dip chicken pieces in batter, then fry nuggets in hot oil until golden brown.

5

Serve with honey mustard, barbecue sauce, or ranch dressing.

Leftovers: Leftovers should be refrigerated or frozen. To reheat leftover nuggets, just place them on a cookie sheet and reheat them in a 350º oven for 10 - 15 minutes.

Ingredients

 5 Chicken Breasts, boneless skinless
 1 ⅓ cups Eating Gluten Free All-Purpose Flour
 2 tsp Garlic Salt
 2 tsp Ranch Dressing Mix (the dry powder kind)
 ¾ tsp Baking Soda
 4 ½ tsp Vinegar
 1 cup Water
 ½ cup Cornstarch
 Oil for deep frying...

Directions

1

Cut chicken into nugget-sized pieces. Pour oil into a fryer or deep skillet to at least 2-3 inches deep. Heat oil to 360º.

2

Eating Gluten Free All-Purpose Flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda in a separate bowl. Combine flour mixture, vinegar mixture, and water. Beat until smooth.

3

Place cornstarch in a small bowl. Before dipping in batter, roll chicken pieces in cornstarch. (This helps to keep the batter from sliding off.)

4

Dip chicken pieces in batter, then fry nuggets in hot oil until golden brown.

5

Serve with honey mustard, barbecue sauce, or ranch dressing.

Leftovers: Leftovers should be refrigerated or frozen. To reheat leftover nuggets, just place them on a cookie sheet and reheat them in a 350º oven for 10 - 15 minutes.

Gluten Free Chicken Nuggets