3 large boneless, skinless chicken breasts
⅓ cup white rice flour (brown rice flour would be fine as well)
⅓ cup corn starch
⅓ cup millet flour
1 ½ teaspoons seasoned salt
1 Tablespoon ground flax seed
2 - 3 Tablespoons milk (dairy, coconut, soy or rice)
Honey Mustard for Nuggets
⅓ cup dijon mustard
¼ cup honey (or slightly less)
1 Tablespoon mayonnaise
Mix it. Dip it. And enjoy it.
Cut chicken into large bite-sized (nugget-size) pieces.
In a large skillet, fill with canola oil about ⅓ of the way up. Heat over medium-high heat until a water droplet sizzles.
While oil is heating, mix flours and seasonings in a large ziploc bag. Mix egg and milk in a medium bowl.
Dip chicken pieces in egg mixture. Then put chicken in ziploc bag with flours and shake. Once the pieces are coated, place in the skillet and fry both sides until brown.
I serve the nuggets with ketchup (for my kids) and a honey mustard sauce (for my man and me).
Submitted by: Laura Pittman
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