Egg-Free Chicken Nuggets
GFCFSF/Low Oxalate/Low Salicylate, Egg-Free, and Nut-Free
Use white vinegar for low salicylate.
- Chicken breasts or thighs
- 2/3 cup GF flour (I use 2/3 brown rice flour and 1/3 potato starch or tapioca starch or a combo of both)
- 2 tsp apple cider vinegar or other GF vinegar
- ½ tsp baking soda
- 1/3 cup water
- ½ tsp salt
Cut up the chicken into nugget sized pieces.
Measure out your ingredients so you can combine everything fairly rapidly. Mix the flour and salt in the bowl you will use for dipping the chicken. Combine the soda and vinegar and quickly add it to the flour as it fizzes. Quickly add the water next. Mix it together with a fork.
Heat oil in a pan. Dip the chicken in the batter. When the pan is hot enough, place the nuggets in the pan and cook on medium heat. Turn them over half way through cooking so they cook on both sides.
Drain on paper towel. Serve alone or with a dipping sauce. Freeze leftovers.