<<Disclaimer: Verify this information before applying it to your situation.>> As promised here are the recipes that I received for chicken nuggets: From Jean in Ohio: Oven Fried Chicken Blend in plastic bag 1/2c GF flour (I use Hagman's first blend) 2t paprika 1t salt 1/4 t pepper Preheat oven to 400. Melt 1/2 c butter or margarine in shallow baking pan in oven. Shake chicken pieces in flour mix, Dip in melted butter, turning to coat evenly. Bake uncovered for 1 hour, turning at 30 minutes. Bake boneless chicken for 30 minutes. Bake nuggets for 15 minutes or until cooked through. (Also can be used for coating pork chips. Bake at 425 for 15 minutes for 1/2" thick chips, 5 to 10 minutes longer for thicker chops.) From Lisa: Little T's Tasty Chicken Nuggets 1 large egg 1/4 c rice milk 1/2 c brown rice flour 1/4 c tapioca flour 1 t salt 1 t pepper Spices (mix in with ingredients above) 1 pinch thyme 1 pinch oregano 1 pinch rosemary 3 pinch sweet basil 3 pinch parsley 1 baked garlic 1t GFCF baking powder-put in last Mix the above ingredients together in a bowl and soak chicken pieces in this mixture. In a separate bowl crush 1/4 c Lay Brand original regular potato chips (as fine as posssible) or brown rice bread crumbs. Dip chicken in potato chips or brown rice bread crumbs. Deep fry for 5 minutes. From Mireille: Weight Watcher honey dipped chicken nuggets 3T honey 1 egg white, lightly beaten 2 lbs. boneless, ckinless chicen breasts, cut into chunks 2 c GF cornflake crumbs 1/2 t salt 1/2 c GF reduced calorie mayonnaise 1/4 c GF Dijon type mustard GF cooking spray Preheat oven to 400. Spray a large, nonstick baking sheet with cooking spray. In a large bowl, mix 1 T honey with the egg white. Add the chicken, Stir to coat. Transfer the chicken to a colander and set it over a large bowl. On a sheet of wax paper, combine the cornflake crumbs and salt. One at a time, dip the chicken pieces into the crumbs. Place dipped chicken on the baking sheet. Spray the tops of the chicken lightly with cooking spray. Bake 8-10 minutes until chicken is cooked through. While chicken is baking, mix mayo, mustard and remaining honey in a small bowl to make dipping sauce. Serve chicken nuggets with dipping sauce. She also suggested: -Crushed Rice Crunchems as a coating -visiting the website: http://forums.delphi.com/celiac/messages From Sara in Mass: Mix 2 parts cornstarch with 1 part water (I started with 4 T and 2 T). Then add coarsley ground GF cereal (I used Rice Krispie things). Then add more water until you have something the consistency of paper machier glue. I kept adjusting corn starch and water until I had a batter consistency. Cut boneless, skinless chicken into chunks. I pound then flat, but your don't have to. Add salt, pepper to taste. (I added garlic powder too). Fry them in oil over medium heat until crispy, drain on paper towels and serve. From Beth: 2 lbs. chicken breast 1 c corn meal 1 t salt 1/2 t pepper 1 t garlic salt Cut chicken breast into bite-sized peices. Put other ingredients into a ziploc bag, seal, and shake to mix. Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat. Remove to plate. Repeat until all of the chicken is coated. These can be fried in a deep fryer, in a skillet, or sprayed with PAM and baked at 350 degrees for 30 minutes. From Karen: Chicken Fingers 2 c rice flour 1/2 T paprika 1/4 T cayenne 2 T white sesame seeds 1 quart cold soda water 4 single chicken breasts-cut into strips salt to taste In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt. I received other recipes, but they were basically the same as one of those above. Again, thanks to all who responded. I made chicken nuggets last night for dinner and the kids are asking for them again today! Happy New Year! Joy