Gluten free Casein free Chicken nuggets and a bonus Creamy Caesar Salad Dressing
I have made these at least 100 times in the last 3 years and probably 500 times with normal flour before that.
However, like most things I never bothered to measure, or write things down!
So when my Facebook friend Creaky Cocoa Autism Mom asked me for a recipe for GF/CF chicken nuggets I knew, this was the chance to write it down for all of you!
This batch was made with Chicken breasts I cut into bite size pieces. Chicken thighs work well too. This even works with bone in chicken for a yummy fried chicken recipe, or tenders for chicken strips aka “fingers”.
One last thing because these are Casein (dairy) free they will be a lighter color than you might expect, you can cook them darker but when you do they will dry out a bit. If you want them dark use dark meat chicken so you can cook them a little longer without them drying out.
Gluten free Casein free Chicken nuggets and a bonus
Creamy Caesar Salad Dressing
Prep Time: 8+ hours
Cook Time: 30 Minutes
Total Time: at least 2 1/2 hours
Serves: 4-5 (about 40 nuggets)
2 lbs (approx) Chicken breast cut into nugget size pieces
2 cups Almond or Rice milk*
20 shakes of Tabasco sauce**
1 teaspoon salt
1 teaspoon paprika
2 cups Bobs Red Mill Gluten free all purpose flour ***
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons pepper
2 teaspoons paprika
1 cup (about 1/4 inch in the pan of your choice) of oil I used peanut but most anything will work here.
Gallon size zip top bag or 4 cup bowl with lid
1 frying pan 12 inch (approx)
1 Set of tongs
1 pie pan
1 large plate or baking sheet liked with paper or a baking rack (to allow them to drain the oil)
Combine the Milk, Tabasco, salt, paprika and chicken in the gallon bag/bowl. Place this in the refrigerator for at least 2 hours but not more than 24 hours.
When the marinade time is done remove the chicken from the refrigerator. Then mix the flour, garlic powder, salt, pepper and paprika in a pie pan. Add the oil to the fry pan and heat to about 325-350 degrees or when you drop a little flour in and it starts to dance.
Remove the chicken from the milk and shake off the excess milk, then lightly coat in the breading and fry. Fry for about 3-5 minutes per side until a light golden brown. Remove to the paper lined plate and allow to drain.
Tip, do this in batches, never have more than about 10 nuggets in the pan at once.
Enjoy! (we served this with a side salad topped with homemade Creamy Caesar salad dressing and some bbq sauce (Ketchup is good too))
* You can use regular milk, coconut milk, soy milk or even buttermilk.
** I didn’t measure this but I counted and it is optional but if you leave it out add 2 teaspoons of vinegar; also any brand vinegar pepper sauce works just make sure it is gluten free.
*** I use this because I love the texture it gives when it fries it turns out like Chick-fil-a. Other flours work too feel free to play and find what you like best!
Creamy Caesar Side Salad
Creamy Caesar Salad Dressing
Prep Time: 9 Minutes
Cook Time: 1
Total Time: 10 Minutes
2 large egg
2 teaspoon Worcestershire sauce
6 tablespoons fresh lemon juice
2 medium garlic cloves, crushed
2 1/2 teaspoons anchovy paste or 4 flat anchovies
2 teaspoon Dijon mustard
2/3 cup virgin olive oil
4 teaspoons agave nectar
2/3 cup Parmesan cheese — grated
1 cup Hellmanns mayonnaise
salt and freshly ground pepper to taste
1 cup ice
Salad greens of your choice
Small pot with enough room to boil 2 eggs
4 cup mixing bowl
2 cup bowl
Make an ice bath in the smaller bowl (about 1 cup cold water and 1 cup ice).
Bring a pot of boiling water to boil, add eggs and cook for just 60 seconds NO MORE.*
Remove the egg from the water plunge into the ice bath to stop the cooking process.
Add the remaining ingredients, except the oil salt and pepper to the large bowl. Whisk to combine Crack eggs and add them to the mix whisking until everything is smooth.
Slowly Drizzle in the olive oil while whisking when everything is in add a little salt and pepper and taste.
Dress your greens and enjoy!
FYI this keeps for about 2 months in the refrigerator.
*This is called coddling the egg. This looks raw, with milky whites when done right. This is what thickens your dressing, if your worried about under cooked eggs just leave this out.