In a mixing bowl, toss the chicken pieces with the starch mixture until evenly coated. On your stove, warm the lard or coconut oil in a cast iron skillet over medium heat for 3 minutes. Beat the eggs in a wide bowl and set aside.Ģ. As the chicken drains, prepare your breading by combining the starch, paprika, black pepper, and salt. Move the chicken around to make sure it drains properly. When the chicken has finished marinating, strain it through a colander to drain out the extra pickle juice. Combine the chicken pieces and pickle juice in a resealable plastic bag marinate for at least 1 hour but up to six hours. The trick is in not heating the oil too hot, so as to keep the egg from burning medium heat works perfectly.Ģ lbs boneless, skinless chicken breasts, cut into bite-sized piecesġ/4 cup arrowroot starch or tapioca starchġ/4 cup lard or refined coconut oil, more if neededġ. Turns out it’s a genius idea for getting a light, crunchy, and satisfying texture for nuggets without having to deal with that whole pesky “wheat flour” or “breadcrumbs” stuff. But after some YouTube surfing for Chinese recipes, I noticed that sometimes people would bread their food with starch and then egg before throwing it in the oil. Sounds logical, right? It’d be just crazy to not put flour or breading on nuggets before frying them. You see, I’ve always been taught to bread meats using a liquid-then-flour (or flour-liquid-flour/breading) method. So while experimenting with breading techniques for my Sweet and Sour Chicken recipe, I happened upon my eureka moment – something I like to call “reverse battering.” But to be honest, I’ve never been satisfied with the texture of the nuggets themselves while they are very similar to the thin coating that you’ll find at Chick-fil-A, I personally prefer a spongier breading around my chicken nuggets. If fact, I’m sure a few of you stumbled upon my little blog because of them. This will help the oil stay around the correct temperature and allow the pieces to fry evenly.I have always been proud of my Paleo “Chick-fil-A” nugget recipe from a couple years back, and it has definitely been a hit with readers. Don’t crowd the pan! Work in batches of about 10-12 pieces in a large pot.This will ensure that golden crispy crunch without burning the batter or becoming soggy. If your oil gets too hot or cool, bring it back to 350. The oil should hover right around 350 degrees F.Be sure a use a vegetable or peanut oil for frying.Tips for Frying Gluten Free Chicken Nuggets The addition on salt, pepper, garlic powder and dried parsley work really well in this recipe. I also recommend seasoning the bread crumb mixture which adds a nicely light flavor! I do this in my gluten full recipes too. I am still figuring out the perfect substitute for baked good but in this fry recipe I found that a rice based flour substitute really crisped up nicely. I have been really impressed with how far gluten free flour substitutes have come over the past few years! They keep getting better and better. Thanks for keeping this free blog going! Crispy Gluten Free Chicken Nuggets If you purchase a product through these links I may earn a few pennies. If you’ve been looking for a great gluten free fried chicken recipe, here it is! I decided to try out a gluten free chicken nugget and honestly these are so good! BMW can barely tell the difference. I always like to take meals that are comforting but not too heavy. I recently made dinner for a neighbor who is gluten free and just had a baby. These Crispy Gluten Free Chicken Nuggets are actually delicious! I never thought a gluten free fry would be this good but these really deliver.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |