Chicken Nuggets
-boneless, skinless chicken breasts
Cut them up into strips, cubes or whatever shape you want your nuggets in.
-flour
I used a 1/3 measuring cup for sorghum, rice, a little tapioca and teff. It was hardly exact, and any flours you like the taste of works fine. They're fried, after all! Can't go wrong.
-eggs
Flax seed gel for me. Again, do whatever you want. 1 or 2 would work perfectly.
-water
You want the batter to have a soupy consistency (think pancake batter, or even a bit thinner) so it leaves a nice coat on the chicken that isn't too thick.
-spices
I added Lawry's Seasoned Salt, cayenne pepper, basil and a little garlic powder. I tasted it several times and adjusted the seasoning to my preference.
1. In a mixing bowl, measure out your flour. Add eggs and combine loosely. Add water gradually until the desired consistency is reached, stirring to combine. Add spices. Mix.
2. Heat about 1 1/2 inch frying oil in a pan to 350F.
3. Put chicken pieces in batter and turn to coat. Allow chicken to rest in the batter for a few minutes to give them time to adhere to each other.
4. Drop a few pieces of chicken into the hot oil at a time and fry until they are golden brown and done all the way through. Drain on paper towels.
I didn't actually fry mine all the way since I have a tendency to burn the dickens out of meat trying to make sure it's completely done. I fried them briefly, drained, then baked the rest of the way. I think I prefer them that way!
Enjoy!
