Tuesday, May 28, 2013

Chicken Nuggets two-ways...

You can never have enough chicken nuggets in our house!  
They are a real treat to make for the kids (and adults) when you are craving something bad.  When my youngest daughter first developed her food allergies this is definitely the one food that separated her from the other kids.  I was determined in the beginning to make or find a recipe that could replace the kind we use to buy.  When it comes to a recipe like this, food allergies are a blessing, since the more "whole ingredients" you use the better it taste!   My chicken nugget recipes are probably the most requested meals I get from my daughters friends.  They have no idea that they are allergy free and really could care less as long as I make them!
  I do have many chicken nugget recipes, but this one is the quickest since it doesn't involve a batter to pre-make.  This particular recipe can be done two ways, one with coconut on the outside and one without the coconut.  We love either one, so it usually just depends if I have the coconut in my pantry or not!  You can make them nugget size or tender size.  These are very quick to make and can be reheated in the oven for leftovers the next day.  

gf/df/soy free/egg free

Chicken Nuggets:

5  Chicken Tender Breast (thawed if frozen) or Nugget size (cut into pieces)

1/4 Cup  Brown Rice Flour
1/4 Cup  Coconut Flour
1/4 Cup  Corn Starch (or Potato Starch)
1/4 tsp.  Xantham Gum
1 tsp.  Baking Powder
1/2 tsp.  Garlic Powder
1/2 tsp.  Sea Salt

1 Cup  Coconut Milk (or Milk of choice)
1 tsp.  Lemon Juice

2 Cups  Coconut (grated) Unsweetened or Sweetened -whichever you prefer

Canola Oil for frying

In one small bowl, add brown rice flour, coconut flour, corn starch, xantham gum, baking powder, garlic powder and sea salt.  Mix together until blended and no lumps, set aside.  In another small bowl, add coconut milk and lemon juice and stir together.  Let sit about 5 minutes to create a "buttermilk".  In one last bowl add grated coconut, set aside.  Dredge chicken nugget into flour mixture to cover completely.  Next dip into "buttermilk" mixture and then dredge into grated coconut, pressing firmly onto chicken.  Set aside on plate and finish the rest.  
In large pan, I use a cast iron skillet, add canola oil so it fills up to about 1/2 inch from bottom.  Heat up over medium heat.  Once oil is heated add coated chicken, two at a time, into pan.  Cook about 3 minutes per side.  Drain onto paper towel.  Repeat until all chicken is done.  Serve hot and enjoy!

*If choosing to not use grated coconut.  After first dredging into flour mixture, then dipping into "buttermilk" repeat process two more time.  You will create a nice coating onto the chicken.  Then cook in heated oil as stated.  

*Note:  If using sweetened coconut, keep in mind the sugar on the coconut will burn quicker than unsweetened, so you may have to adjust your oil heat accordingly.  


  1. Hello,
    This sounds yummy! Thanks for sharing...Lori PS Visiting from Poor And Gluten Free

  2. I've used coconut to bread shrimp, but not chicken. This sounds great! Thanks so much for sharing it on Waste Not Want Not Wednesday, I’ve pinned it :)

    1. Thank you! The coconut adds just a hint of extra flavor we really enjoy.

  3. YUM, I could use this recipe with tofu! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com