Homemade Chicken Nuggets (GF, low sodium)

Homemade Chicken Nuggets with Rutabaga Fries and Fool Ranch Dressing

Anyone with kids out there who like chicken nuggets? Recipe after recipe, I have tried to make nuggets that "pass." It really is funny, considering that G-man and the Cadet refuse to eat pizza at a restaurant because is doesn't taste like what we make at home.  They pace around for homemade cookies, and cheerfully call a frozen banana smoothie a "milkshake." So what's up with nuggets? C'mon, G-man... that place with the big letter M on a stick is really not that good... This is the first time that kid ate chicken nuggets at home without coaxing. We have a winner!*

2 fresh, organic chicken breasts
1/2 cup gluten-free cornmeal
1 egg
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic
2 tbsp parmesan cheese (optional)

Preheat the oven to 350F. Grease a baking dish with butter or coconut oil.

Take a grocery bag or other plastic bag that you do not intent to reuse. Put the corn meal and spices into it and shake it up a little. This will be the coating mix for your chicken. Beat an egg into a bowl, adding a tablespoon or two of water if you wish. Slice the chicken to about 3/4 inch thick and about an inch squares.

Dip the chicken pieces in the beaten egg, then toss them in the bag with the cornmeal. Twisting the top of the bag so it won't spill, shake the chicken until it is completely coated. Place the pieces on the baking dish, not overlapping. Bake for about 45 minutes, uncovered. (At the half hour point, flip them over.) Check a couple big ones for doneness: when you slice in and find no pink at all, they are done.

[Variation: Raspberry Chicken]

* I confess. After the meal, G-man looked soulfully into my eyes and asked if next time, we could go to the M-place! Baby steps, right?

I shared this with these natural food link-ups. Check them out to find oodles of recipes from bloggers all around the web!  Monday ManiaFat Tuesday, Slightly Indulgent Tuesday, and Tasty Tuesday, and Gluten Free Wednesdays.


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