Chicken nuggets are not just for kids. I repeat….chicken nuggets are not just for kids.
Now that we got that out of the way, let me walk you through how I made these delicious nuggets.
Side note, I used a gluten free flour blend, and gluten free bread crumbs. You can most definitely sub regular flour and bread crumbs as well.
First start by cutting your chicken breast into bite size pieces.
Then set up your breading station. One plate for flour, one for breadcrumbs, and the other for your egg/buttermilk mixture.
Dip your chicken into the flour, shaking off any excess.
Then into the egg mixture.
Lastly into the breadcrumbs.
Set aside on plates in a single layer while you finish the rest up.
Drop into large skillet with oil heated on a medium heat. Fry for 2 minutes per side, or until each side is golden brown.
Drain on a paper towel lined plate while you fry the next batch.
Serve with ketchup, honey mustard, or whatever your heart desires!
Gluten Free Chicken Nuggets
- 1 pound chicken breast
- 3/4 cup gluten free flour
- 1 tablespoon seasoned salt
- salt and pepper, to taste
- 3/4 cup gluten free seasoned bread crumbs
- 2 eggs
- 2 tablespoons buttermilk
- oil for frying
Start by cutting up chicken breast into bite size pieces. Set aside.
Set up your breading station. One shallow dish of gluten free flour with seasoned salt, salt and pepper to taste. One shallow dish of beaten eggs, and buttermilk. One shallow dish of bread crumbs.
Dip your chicken pieces in flour, shaking off excess. Then into the egg mixture, and finally into the breadcrumbs. Set aside in single layer on separate dish.
Heat oil in large skillet, something preferably with taller sides, I use a cast iron skillet. I usually put enough to cover half of chicken when placed in pan. Remember the oil will rise when chicken is placed. See pictures above. Using metal tongs drop chicken carefully into oil. Flipping over if not completely dredged in oil after a few minutes. Should take about 3 to 4 minutes for chicken to cook completely. Will be golden brown in color.
Cook in batches, be sure not to over crowd your pan with chicken. Set chicken aside on dish lined with paper towels. Season with more salt and pepper to taste if you prefer.
Serve with ketchup or honey mustard!
*substitute regular all purpose flour and regular breadcrumbs for the gluten free.