Gluten-free Chicken Nugget

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 boneless skinless chicken breasts
• 1/2 cup gluten-free flour (use your favorite mix)
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1 teaspoon gluten-free italian seasoning or 1 teaspoon garlic powder
• 1 large egg
• 1 tablespoon olive oil, whisked together
• 1 cup gluten-free rice chex, crushed
• 1/2 cup parmesan cheese, freshly grated
• 1/4 cup olive oil (for pan-frying)
• 1/4 cup canola oil (for pan-frying)

Recipe

• 1 place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. repeat with each breast.
• 2 use a sharp knife to cut pounded breasts in 2-inch strips. then cut each strip into 2x2-inch nuggets.
• 3 have ready 3 8-inch shallow baking dishes. in the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
• 4 in second dish, combine egg and olive oil. whisk to thoroughly combine.
• 5 in third dish, combine crushed gluten-free rice chex cereal and grated parmesan cheese.
• 6 coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb parmesan cheese mixture.
• 7 place the nuggets on a large baking sheet lined with parchment paper.
• 8 refrigerate for about 30 minutes before frying.
• 9 in a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
• 10 add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.