- 1 to 1 1/2 lbs fresh chicken breasts (2-3 breasts), cut into 1 1/2" chunks
- rice milk to submerge cut chicken (or safe milk substitute)
- a few drops of apple cider vinegar (or safe vinegar or lemon juice)
- 1 1/2 cups safe flour (I use a mix of oat and barley flours)
- Kosher salt
- Black pepper
- canola oil (or safe oil/fat)
The chicken I buy comes in a plastic container that I use also use as my preparation dish. The less I have to touch raw chicken/meat, the better. Cut into chunks, about 1 1/2" across. The more uniform the pieces, the more evenly they will cook.
Once all the pieces are cut, pour rice milk to nearly submerge all the chicken. Add a few drops of apple cider vinegar. (This mimics buttermilk.) Mix in a bit and let sit for about 5 minutes while you do the next steps.
Pour canola oil in shallow pan to achieve a depth of about 1/2". Turn on heat to medium.
Now mix up your flour. I mix equal amounts of oat and barley flours, about 1 1/2 cups total. Season with Kosher salt and fresh ground black pepper, I use about a teaspoon of each.
Bread each piece of chicken in the flour mixture by completely covering then shaking off excess. Place into the hot oil. Place your chicken in an orderly fashion so you can keep track of which ones need flipping! Continue on until your pan is full.
When the first-placed nuggets start turning golden on the bottom, flip them over! Watch carefully and flip the rest of the nuggets as they are ready.
Watch for the 2nd side to turn golden brown, and when each nugget appears ready, remove it from the pan. I usually cut a few of the large nuggets in half to check that they truely are cooked through. Odd-shaped nuggets may need a 3rd cooking round on their side if the top and bottom cooking wasn't sufficient.
Repeat process until all the chicken is cooked!
These freeze really well! I usually just keep them in the refrigerator since my son eats them up so quickly, though. To reheat, place in a 375F oven until oil begins to glisten at the surface (about 5 minutes for refrigerated, 8-9 for frozen).
I shared this recipe in Cybele Pascal's Allergy Friendly Friday 4/22/11 post!