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When we decided to follow a gluten and dairy free lifestyle, I immediately began searching for (or creating) recipes for the foods my kids liked best.
My girls love chicken nuggets and of course, there’s not too much available at fast-food places for someone on a gluten, dairy free diet. Today, there are GFDF chicken nugget options in the freezer section (we like Ians and Aldi’s Live G Free brands), but there’s still nothing like homemade.
This recipe is quick, and you’ll have nuggets that look like you’ve hit the drive thru.
Chicken. I’ve cut up chicken breasts and also used chicken tenderloin since it’s already cut into nice-sized strips.
1/3 c gluten free flour
1 tsp onion powder
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp baking soda
1 1/2 tsp vinegar (we use Heinz)
1/3 c water
Cut up chicken to desired size. (This recipe will bread 2 to 3 chicken breasts)
Mix the flour, onion powder, paprika, garlic powder, and sea salt in a medium-sized bowl. Set aside.
Combine the baking soda and vinegar in another bowl. As it reacts, quickly pour into the bowl with the flour mixture, then add the water. Whisk well. Let stand for 5 minutes.
Heat oil in a frying pan (enough to coat the pan so that the chicken pieces don’t stick).
After 5 minutes, mix the chicken pieces with the batter and let them soak while the oil heats.
Once the oil is hot, fry coated chicken pieces until golden brown and cooked through, turning to ensure browning on all sides, about 5- 8 minutes. Chicken temperature should reach165 degrees Fahrenheit.
My kids love it when we set out some different dips to try – like barbeque, honey mustard, and dairy-free ranch.