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Monday, 17 November 2014 23:26

Twice Coated Chicken Nuggets

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Twice Coated Chicken Nuggets Twice Coated Chicken Nuggets celiac411.com

  • Ingredients: 3 boneless, skinless chicken breasts
    4 c. Mesca flour
    1 c. Almond Meal Flour
    1 c. Tapioca Starch
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    3 – 4 eggs, beaten
    2 c. original soy milk (coconut or almond could also be used…just make sure it’s not vanilla flavored)



    Honey Mustard Dipping Sauce

    ¼ c. mayonnaise
    2 Tbsp. honey
    2 Tbsp. yellow mustard
  • Instructions:
    1. Cut up the boneless, skinless chicken breasts into big nuggets.
    2. Measure out all of the dry ingredients and mix together well in a large bowl. Or you could use a Ziploc bag, which is what I generally use, and shake the mixture up well.
    3. In a separate bowl, beat the eggs and milk together to create an egg wash.
    4. Add the nuggets to the flour mixture and make sure to coat them well. Remove the nuggets from the mixture and set in a plate.
    5. Dip each nugget in the egg wash separately; remove it from the egg wash and re-coat it in the flour mixture.
    6. Add the twice coated nuggets to hot grease and let them cook for about 10 minutes.
    7. Remove from grease & let cool before serving with the honey mustard dipping sauce.
  • Serves: 4-6
  • Cuisine: American (general)
  • Cooking method: Deep fry
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no beans / legumes / pulses, no dried / ground spices, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, 4th of July
  • Top 8 allergens?: gluten-free, dairy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: You can replace the eggs in the eggwash with either an egg replacer or simply use almond (or soy) milk.
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