<<Disclaimer: Verify this information before applying it to your situation.>> Thanks for all the recipes on how to make GF chicken nuggets. I was amazed at the sheer volume of responses I received. Below is a long list of the recipes I received. As you can judge for yourself, chicken nuggets seems to be a popular dish in many CD households. Recipe 1 Ingredients 6-8 skinless boneless chicken thighs (more tender than breasts) 2 eggs whites only (don't need the fat from the yolk) 1 tsp or more of basil, oregano, and thyme Pinch of chili powder Garlic to taste (I used powder although fresh minced might be better) 3/4 cup of corn meal. Directions Cut chicken into strips. Beat egg whites in a bowl. Add all spices to egg and mix. Add the chicken strips to the egg mixture to coat chicken. Put corn meal in a plastic bag (check for holes) Place all the coated chicken in the bag with the corn meal and shake until all the pieces are covered. Place on a non-stick cookie sheet and bake at 400 degrees for approximately 30 minutes. Patrick, CA Recipe 2 Dip the small chicken pieces in plain yogurt. Roll in crushed corn chips. Bake at 400 for 25 minutes or so. You can vary the flavors of the nuggets by using different kinds of corn chips. I use potato and corn chip crumbs. If you do not have enough add some gf corn cereal crumbs. I do not add any extra salt. As I get to the bottom of each bag I put them in a jar and store them until I have my food processor out and then I process them until they are fine. They could also be rolled in a Ziplock bag. They can either be baked or fried. If you have stale potato chips they can be used also. Ruth, Victoria BC Recipe 3 Japanese Tempura Batter (good for anything fried) 1 egg, separated 1/2 cup rice flour (white) 2 tablespoons cornstarch 1/2 cup cold water Salt, Pepper, any seasonings, especially tarragon with chicken Directions Mix egg yolk, water until frothy. Add dry ingredients, beat until smooth. Let it sit for 5 minutes. Beat egg white until stiff peaks form. Fold into batter mixture. Dip your whatever and fry as usual. I have a Fry Daddy (used only for GF). This stuff is light, airy, doesn't hold oil and crunchy and delicious. Sandy R. Recipe 4 1 chicken breast without bones cut into many finger-sized pieces. Grind up in your food processor, 1 cup of Barbara's Krisp Rice cereal. Or use jowar grains.1 egg white or whole egg, if not egg than dip it into milk or soy milk. Then season crumbs with whatever you would like such as onion powder, garlic, paprika, basil, thyme, or anything that you know she will like. You could even dip the nuggets into a little gray pupon mustard if she likes spicy chicken. Spray Teflon pan thoroughly and saut=E9 until crisp. Or bake in oven for 25 min at 350 degrees on a cookie sheet sprayed with canola oil or soy oil . Peipert Recipe 5 4 boneless, skinless chicken breasts, tenderloins removed, and halved crosswise into 1/4 inch thick strips. 1/2 C buttermilk. 1 t salt. 6 c veg oil, for the deep fryer. 1/2 C gf flour. 2 large eggs. 2 1/4 C instant potato flakes (not granules). Directions In large bowl, mix chicken, buttermilk, 1/2 t salt. Let stand at room temperature 30 min. drain, discard buttermilk. In deep fryer, heat oil. On large plate, mix flour and remaining salt. In medium bow, beat eggs. Spread potato flakes on plate. Coat chicken pieces in flour, then eggs, then potato flakes. Fry about 8 pieces at a time 1 1/2 to 2 mins, until golden and cooked through. Drain on paper towels. (Can be made ahead to this point. Let cool completely, store in refrig. in airtight container. To serve, heat on baking sheet in 400 degree oven for 5 mins, until crispy. Chris, Cleveland Recipe 6 Crush GF potato chips. Dip your chicken, cut into strips the size of chicken tenders, into melted butter. Roll in the potato chip crumbs. Bake, single layered on a cookie sheet, at 325 until slightly browned and crispy looking. Sue Recipe 7 I don't have a recipe per se, but I have had good luck coating bite-sized bits of chicken with a mixture of potato flour & cornmeal. Cornmeal alone bakes out very dry, and potato flour alone holds in the chicken juices so that you get bites which are very tender & juicy that day, then soggy & limp afterward. Recipe approximation: 1 to 2 lbs boneless chicken breasts 1/2 cup potato flour (NOT potato starch!) 1/2 cup cornmeal spices to taste: garlic, thyme, oregano, basil, pepper, salt Directions Cut chicken into desired size pieces (nuggets, strips, etc.) Mix potato flour, cornmeal, and spices. Roll chicken pieces in flour mixture to coat, or shake in a bag. Bake in single layer on lightly oiled pan at 350F until done, approx. 20 minutes. I am sure you could also fry these in a deep-fat fryer. Sherry Hintze, Newport, NC Recipe 8 Hi: I used egg whites mixed with some seasoning, and corn meal. I also added some rice flour to the corn meal. they tasted great. (the chicken was dipped in egg first, then into the corn meal). then can be baked or fried. worked for me... Sue Recipe 9 I take some gf bread crumbs (put thru food processor), salt, pepper. Mix. Roll pieces of chicken in egg and shake pieces in the crumbs. Bake at 350 for about 20 min. They are delicious. Janet, Maine Recipe 10 Use any GF flour mixture you have or just rice flour. I buy frozen chicken breast. Thaw in microwave, cut in strips. Season some GF flour, I use Lowrys salt, basil, pepper what ever may taste good. Break an egg, add some milk , beat into a batter. Dip chicken strips in egg, roll in GF mixture and deep fry. I use a Big Daddy deep fryer. Tom Bialke Recipe 11 I make my chicken nuggets for my ten year old with Ener G Foods bread crumbs. Cut up boneless chicken breast into small chunks, dip them in a beaten egg, roll in bread crumbs with salt and pepper, let them sit on a baking rack for about 20 minutes, then bake in lightly greased pan about 15-20 minutes at 350. Deb, CT. Recipe 12 1 cup bean flour 1 tsp baking powder 1/2 tsp Lawry season salt. You might need a little extra season salt. Directions Shake and bake at 350 until golden brown or until crunchy. Lisa, San Diego, CA Recipe 13 I've found that the "Idahoan Mashed Potato" brand is the best for frying. I've not tried oven-frying yet, but bet it would be good too. I usually purchase this product in the small pouch size package. If you don't use it all, just close the package tightly and put back on your shelf for the next time. And yes, I've checked with the manufacturer to make sure it's GF. Brenda, Atlanta Recipe 14 Boneless/skinless Chicken breasts cut in 2" cubes or strips Milk or Butter Milk (optional) Use as much as needed to cover chicken 1 Egg (optional), Potato Flour Salt, Pepper Cyanne Pepper, Paprika Onion Powder, Ground Celery (spice) Garlic Powder, Red Pepper Sage, Rosemary Directions Mix the egg with the milk. (You can do this recipe without the milk and egg, but the milk/egg mixture keeps more moisture in the chicken) Cut the chicken and soak it in the milk/butter milk and egg mixture for up to 2 hours covered and refrigerated. Place potato flour in a shallow bowl. Add the list of ingredients. (You can make this dish spicy by going heavy on the red pepper & cyanne, or go easy and you still get a nice flavor) Mix the flour and the spices together using a fork. Dip the chicken pieces in the flour and spice mixture and fry in a non-stick skillet with some oil and 1 tablespoon of butter. Fry each side about two minutes on medium heat or until done. Turn once and cook the other side. If you turn the chicken nuggets/strips to often the flour mixture will want to come off, so be careful. This recipe works well for fried chicken (whole pieces) also. Mark Recipe 15 Just cut up the chicken, dip it in corn starch, and fry in oil (I use 1/4" or so of oil in a non-stick pan). The coating is really light and crispy. Kelly Recipe 16 I make GF chicken strips by simply rolling the chicken strips in Masa Corn flour then deep frying. Ruth P, Denver Recipe 17 After you cut the chicken up, set up two bowls. 1-milk and egg combo 2. corn meal Put the chicken in the milk/egg mixture with one hand Then, dredge in corn meal and fry in hot oil in a hot frying pan. You can add herbs to corn meal, salt & pepper. this is a basic recipe. I also use it to fry (saute) fish Ann Recipe 18 I have used Arrowhead Mills Wild Rice Pancake and Waffle Mix as a batter for fish. I bet it will work on chicken, too. E-mail me back & let me know how it turns out. Susan Recipe 19 On page 107 of Bette Hagman's cookbook, "The Gluten-free Gourmet Cooks Fast and Healthy" is a recipe for GF breadcrumbs. Save your stale GF bread until you have at least half a loaf. Then crumble it fine onto a baking sheet with raised sides. Place in a preheated 225 degree oven and bake for 1 to 2 hours, stirring every half hour. When slightly browned and almost dry, turn off heat and let finish drying in the oven. This will take several hours or overnight. Store in closed container on kitchen shelf or, for perfect freshness, place in freezer bags and used with no thawing. (I go a little farther by putting the dried crumbs in a food processor. This makes the crumbs a finer texture. I also keep mine in the freezer and use right from the bag when coating anything.) My personal opinion: a lot of work but well worth it. Just bread your chicken pieces and either pan fry in Mazola Corn Oil or bake in the oven. P.S. I think Ener-G GF Company sells bread crumbs. A lot easier. Cindy, NJ Recipe 20 Get Barbara's corn flakes. Crunch them with a rolling pin to make crumbs. Dip in egg white or egg beaters and then roll in crumbs. Spray glass baking dish with non stick stuff and bake at 350 till done. Block6 Recipe 21 I use potato and corn chip crumbs. If you do not have enough add some gf corn cereal crumbs. I do not add any extra salt. As I get to the bottom of each bag I put them in a jar and store them until I have my food processor out and then I process them until they are fine. They could also be rolled in a Ziplock bag. They can either be baked or fried. If you have stale potato chips they can be used also. Nancy K