Chicken Nuggets
About the recipe
Gluten Free Chicken Nuggets
GF | DF | NF | EF
- bowl
- Grater
- Spoon
- Saucepan
- Thermometer (optional)
- Wooden Skewer or Paddle Pop Stick
- Bowl for Quinoa Flakes
- Plate with Paper Towel
- Tongs or Slotted Spoon
- stove
- 500g chicken mince
- 1 garlic clove
- 1 tbsp tapioca flour/starch
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1/8 tsp kelp flakes
- 1/2 cup quinoa flakes
- 1 cup tallow
Add the chicken mince to a bowl and finely grate in one garlic clove. Also add in the tapioca starch, salt, pepper and kelp flakes. Mix well until combined
Spoon the tallow into a saucepan and heat on a medium - high heat until melted. You want the oil to be roughly 160c, or without a thermometer you can use a wooden skewer or paddle pop and insert it in the oil. If it bubbles when inserted, the oil is ready
Pour the quinoa flakes into a bowl and take roughly one tablespoon of the chicken mince, forming the shape of a nugget
Gently coat the chicken in the quinoa flakes by flipping it gently in the bowl, then add to the hot oil
You can keep adding the nuggets based on how much room you have in the saucepan
Cook the nuggets in the oil for roughly 3-5 minutes. You are looking for a golden outside. For the first batch you can remove one and test it to see if the chicken is cooked within. This will begin to give you an idea on how long they will take to cook within
When ready, remove the nuggets from the oil and place onto a plate lined with paper towel
Able to be frozen: yes - freeze once crumbed and uncooked
Age Appropriate: 6 months + in appropriate size/shape
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