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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