They’ll definitely remind you of those deep-fried ones everyone loves, but you can feel great about serving these because they're healthier and gluten-free! What makes these extra-special is the crunchy coating and tender meat inside. We'll be enjoying these bites with a few different sauces, but that’s up to you! Remove the baking sheet from the oven, flip the nuggets over, and let them cool. Place the baking sheet (including the wire rack on top) on the oven's center rack and bake for 10 minutes. Repeat this cooking process until all your chicken nuggets are browned. Transfer the chicken nuggets back to the wire rack. Flip and cook for another minute to brown the other side. Cook for about 1 minute, until the bottoms begin to brown. When hot, add half your chicken nuggets to the pan. In a non-stick skillet, heat 2 tablespoons olive oil. Repeat this process until no chicken remains this recipe yielded about 15 for me, but it will vary depending on the size of your nuggets. Coat first in almond flour, then dip in the cornstarch slurry, then coat again in almond flour and transfer to the wire rack. With wet hands, take about 2 tablespoons of chicken and shape it into a small disk. Now it’s time to set up your assembly line! Set this mixture aside.įinally, in a third bowl, beat together 1/4 cup (28g) cornstarch and 1/4 cup (57g) water to create a slurry. Mix together with a spoon until the spices are evenly distributed throughout the chicken. In a large mixing bowl, combine the following: Place an oven-safe wire rack on top of a baking sheet and set aside. To start, we'll preheat the oven to 375☏. You could dunk them in ketchup, make your own aioli, or eat them as is. Pack them in your kiddos' lunch serve them for fun and easy dinner, or keep them in the freezer to cook whenever you’d like. While these almond flour chicken nuggets are perfect for the big game, these little bites would be great any time. I used a coating of our almond flour, dredged them in a cornstarch slurry (to act as the egg wash), pan fried them in a little olive oil, and then baked them until done. It took a few attempts, but I’m excited to share my creation with you today. That way they'd be even more allergy-friendly, and every single one of my friends would be able to enjoy them. I’ve made baked chicken poppers before, but those had a coconut coating and weren’t the “traditional” recipe I was going for.Īnother challenge I gave myself was to make these without eggs and dairy, either. I knew they wouldn’t be too hard to make gluten-free it was the healthy part I was a little skeptical about. Plus, they don’t really take that much to make – just ground chicken and a breaded coating. They’re one-bite, dippable, and kid-friendly. Instead, I wanted to recreate a classic, not-so-healthy dish and give it a gluten-free and nutritious twist.Ĭhicken nuggets are always a crowd-pleaser. Sure, I could have brought a crudité platter or some sort of dip, but that seemed too easy. My goal with this recipe was to make something gluten-free that other people wouldn’t think was “strange” or inedible. (Yes, that’s happened before and no, it wasn’t fun.) Bringing my own dish is also a good way for me to make sure that I have something safe to eat, and I won’t end up getting cranky because all I’ve had are a few celery sticks off the wings plate. We’re headed to a friend's house to watch this year’s game, but I’m certainly not one to show up empty-handed. Problem is, they’re usually super unhealthy or loaded with ingredients that I can’t eat. With Super Bowl Sunday only 5 days away, and if your social media feed looks anything like mine, then I’m guessing you’ve been completely inundated with appetizers, snacks, and other game-day recipes.
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