READY IN: 35mins


  • 3boneless skinless chicken breasts
  • 12 cupgluten-free flour
  • 12 teaspoonsalt
  • 18 teaspoonfresh ground pepper
  • 1teaspoonItalian herb seasoning, blend
  • 1large egg and 1 tablespoon olive oil, whisked together
  • 1cup crushed gluten-free Rice Chex, see tips
  • 12 cup freshly grated parmesan cheese
  • 14 cupolive oil, for pan-frying
  • 14 cupcanola oil, for pan-frying

    Serving Size: 1 (159) g

    Servings Per Recipe:4

    Calories: 415.4

    Calories from Fat 297 g 72 %

    Total Fat 33.1 g 50 %

    Saturated Fat 5.5 g 27 %

    Cholesterol 67.6 mg 22 %

    Sodium 633.9 mg 26 %

    Total Carbohydrate5.2 g 1 %

    Dietary Fiber 0.1 g 0 %

    Sugars 0.5 g 2 %

    Protein 23.9 g 47 %


  • Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
  • Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2×2-inch nuggets.
  • Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
  • In second dish, combine egg and olive oil. Whisk to thoroughly combine.
  • In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
  • Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
  • Place the nuggets on a large baking sheet lined with parchment paper.
  • Refrigerate for about 30 minutes before frying.
  • In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
  • Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.
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